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Mango Sticky Rice (Khao Niew Mamuang)
O tempo de preparo é de 1hrs a 6hrs. Read more
🇧🇷Brazil
•View in original language
(Português)
360 min(s)
4 servings
Chef Yllam
@chefyllam- Ingredients
- Recipe
- Sticky Rice1 cup
- Water1 cup
- Coconut milk1 cup
- Sugar1 cup
- Salt1 teaspoon
- Ripe mangoes, peeled and sliced2 unit(s)
- Roasted sesame seeds1 tablespoon
- Wash the glutinous rice well in cold water until the water runs clear.
- Soak the rice in water for at least 1 hour, preferably 4 to 6 hours.
- Steam the rice using a bamboo pan or a regular steamer for about 20-25 minutes, or until the rice is tender.
- While the rice is cooking, in a medium saucepan, combine the coconut milk, sugar and salt.
- Heat over medium heat until the sugar dissolves completely, but do not let it boil. Reserve some of this mixture to use as a topping.
- Place the cooked rice in a large bowl and add most of the coconut sauce (reserve about ¼ cup for topping).
- Mix well until the rice absorbs all the sauce. Let sit for 10-15 minutes to let the flavors blend.
- Place a portion of the rice pudding in the center of a plate. Arrange the mango slices next to the rice. Drizzle with reserved coconut sauce.
- Plating tip
- Use a mold to shape the rice into a nice, uniform shape.
- Decorate the dish with mint leaves or edible flowers for an extra visual touch.
- Serve on elegant dessert plates for a more sophisticated presentation.
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