09.05.2023

How To Make Thai Mango with Coconut Sticky Rice

Verzamelen 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.

weken 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.)

drain 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.

gieten 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.

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

Langzaam 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.

set 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.

Terwijl 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.

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

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

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

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

Naar 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.

Een van de genoegens van thuis koken is ontdekken dat favoriete, langverwachte voedingsmiddelen toch niet zo ver weg zijn. Mango en kleefrijst is een van deze favoriete gerechten – een desserttraktatie die ik altijd zou bestellen in Thaise restaurants. Maar vaker wel dan niet was het niet beschikbaar. Het was niet het mangowereld, ze zouden het uitleggen, of ze wilden er niet zo’n gewoon, homestyle gerecht van maken. Ik hunkerde ernaar, maar at het zelden. Toen besefte ik dat ik heel, heel dom was. Dat was toch niet zo moeilijk om thuis te maken? Geloof me, dat is het niet. Hier leest u hoe u kokosnoot kleverige rijst in uw eigen keuken maakt.

Bieretikettering: wat betekent "imperiaal"? Bier sessies

How To Make Thai Mango with Coconut Sticky Rice

Leave a Reply Cancel reply