11.05.2023

Hur man gör Thai Mango med Kokos Sticky Rice

Samla your ingredients. The sticky rice is the most important thing here; you cannot use regular rice. Here's a photo of the sticky rice I use; it comes in 5-pound bags at the Asian grocery. The grains themselves are small, quite plump, and very white.

Blöta 1 cup of dry sticky rice in water for about 1 hour. (Some recipes instruct you to soak it overnight, but 1 hour seems sufficient.)

Dränera the rice and rinse it thoroughly. Then pour about 1 cup of water into a saucepan, and place the rice in a steamer insert inside the saucepan. Cover tightly and steam over low to medium heat for 20 minutes.

Häll i the thinner, lighter coconut milk left in the can into a small saucepan. (It will be a little over 1 cup.) Stir in 2 tablespoons sugar and 3/4 teaspoon salt. Warm over medium heat, stirring frequently, for 5 minutes. Do not let the sauce boil.

Av now the rice is probably done. The grains should be tender and shiny. Spoon the rice out into a bowl (it will be clumpy).

Långsamt pour the warm coconut milk over the rice in the bowl, stirring frequently. You want the milk to coat the rice but not leave puddles. Keep stirring, and stop pouring in coconut milk when it looks like the rice is saturated. You may not use all of the milk.

Uppsättning the rice aside to finish absorbing the coconut milk; after 15 minutes or so it should have soaked up any milk that is still liquid.

Medan the rice is standing, make the coconut topping sauce. Rinse out the coconut milk saucepan, and pour in the coconut cream that you took off the top of the can. Stir in 1 tablespoon sugar, and 1/4 teaspoon salt. In a separate bowl, whisk together a few teaspoons of water and the cornstarch.

Vispa this cornstarch slurry into the coconut cream and cook over low heat for about 3 minutes, or until the mixture thickens considerably. Set aside.

Till cut up the mango, first cut off the bottom so it can stand upright.

Skiva away the skin in thin strips, until the mango is completely peeled.

Skära off the flesh in slices, starting with the broad cheeks on each side, then the thinner strips that will come off either side.

Till serve, place about 1/3 cup cooked sticky rice on each plate, and arrange mango slices around it. Drizzle with the coconut topping sauce, and sprinkle with a few toasted sesame seeds. Garnish with a mint sprig, and eat while still warm.

En av nöjen av hemlagad mat är att upptäcka att favorit, längtade efter mat är trots allt inte så nära räckhåll. Mango och klibbigt ris är en av dessa favoritmatar – en efterrättspreats jag skulle beställa när jag kunde i thailändska restauranger. Men oftare var det inte tillgängligt. Det var inte mango säsongen, de skulle förklara, eller de brydde sig inte om att göra en sådan gemensam, homestyle maträtt. Jag begärde det, men åt det sällan. Då insåg jag att jag var väldigt, mycket dum. Visst var det inte så svårt att göra hemma? Tro mig, det är det inte. Så här gör du sött kokosnöt klibbigt ris i ditt eget kök.

Recept: laxkakor med krämig vitlöksås

Hur man gör Thai Mango med Kokos Sticky Rice

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