John Myers
Glutinous Rice with Coconut Milk and Thai Mango
The perfect glutinous rice with coconut milk and thai mango recipe with a picture and simple step-by-step instructions.
- 300 g Round grain Vietnamese sticky rice
- 250 ml Coconut milk
- 150 g Sugar white
- 2 tbsp Tapioca flour
- 1 piece Thai mango ripe
- Wash round grain sticky rice with lukewarm water and soak (approx. 4 hours) bring water to a boil in a saucepan, put the soaked sticky rice in a sieve, place on the saucepan and cover with a saucepan lid. Steam until the rice is done. Add coconut milk and sugar to a saucepan and simmer for about 10 minutes until the sugar dissolves completely. Thicken with tapioca flour dissolved in water. Loosen the rice while stirring, leave it in the sieve and carefully and slowly pour the coconut milk evenly over it. Stir at the same time. Let cool slightly so that the coconut milk can be absorbed. Serve lukewarm with Thai mango slices.
Facebook Comments