Wednesday, 4 April 2012

Sweet Mango with Glutinous Rice

I bought a Thai mango from the market yesterday and think of eating it with sticky rice or glutinous rice. This is common dessert in Thailand. For the olden time, we usually eat this dessert during a summer time,  because this time a lot mango come out to the market, but now a day mango in Thailand so easy to find it and whole year, you can eat this dish for all season or whenever you go market or restaurant.

Glutinous rice cooked with coconut cream, sweet a bit and topping with coconut cream, which it more salty than sweet. I don't like to cook the rice too sweet because the mango is already sweet. If you like to try to cook your own, I got a recipe below

Glutinous Rice or Sticky rice with mango
  • 1 cup glutinous rice
  • 2 cup coconut cream
  • ½ cup white sugar
  • 1 teaspoon salt
  1. Clean the rice, and then sock the rice more than 3 hours or overnight. Drain the rice, and place in a steamer tray lined with cheesecloth, and steam until done. (About 10-15 minutes after the water has begun boil).
  2. Dissolve sugar and salt in the coconut milk, strain and heat, stirring to prevent lumps. When coconut milk boils, remove from the heat and set ½ cup aside to be use when serving. (I would like to add a bit salt make it more salty than sweet) 
  3. When the rice is done, place it in the container with a tightly fitting lid, pour in the remaining coconut milk stir well, cover and set aside for a while to allow the coconut milk to mingle with the rice thoroughly.
  4. Serving with ripe mango and spoon some of coconut milk set aside earlier over the rice.

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