Thai Cooking: Coconut Sticky Rice
Learn how the best in the business make their culinary creations come to life with Bon Appetit’s celebrity chef video series. In this episode, watch as Night + Market chef-owner Kris Yenbamroong makes coconut sticky rice.
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Thai Cooking: Coconut Sticky Rice
How to make THAI MANGO STICKY RICE ???? --one of my favourite desserts! (Vegan)
This Thai Mango Sticky Rice recipe is adapted from my Vegan Kitchen eBook. It's something I love to make in the summer because of the really sweet mangoes. Hope you enjoy it! :)
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Here’s what you’ll need:
1 can 400ml coconut cream/milk (divided into 1 cup for the rice and 1/2 cup for the sauce)*
2 large ripe mangoes
Note: some coconut cream brands are watery, so those can work in place of coconut milk too.
Glutinous Coconut Rice
1 cup uncooked glutinous rice -
1 cup coconut milk
1/4 cup sugar
1/2 tsp salt
Sauce
1/2 cup coconut milk
3 tbsp sugar
1 tsp cornstarch + 2 tsp water, diluted into a slurry
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Pantry staples:
All-purpose flour:
Sesame oil:
Coconut sugar:
Curry powder:
Diced tomatoes:
Dried shiitake mushrooms:
Hoisin sauce:
Nutritional yeast:
Peanut butter:
Rice stick noodles:
Corn starch:
Coconut cream:
Maple syrup:
Soy milk:
Sriracha:
Sweet chili sauce:
My kitchen essentials:
NutriBullet:
Non-stick pan:
Oven toaster with temperature settings (I baked everything in this since I don’t have a fully function oven):
Dumpling/Buns rolling pin:
Cast Iron Pan:
Tofu Press:
Wooden chopsticks:
Glass measuring cups:
Food processor:
Bamboo chopping boards:
Reusable silicon lids:
Equipment I use:
Camera I use to shoot videos:
Camera I use to take photos:
Tripod:
Backdrops:
Super handy reflectors:
#mangostickyrice #thaifood #mango #stickyrice
Thai Sticky Rice With Mango | Good Times with Jen
This Sticky, Tropical Dessert is Super Easy.
Thai sticky rice with mango hits all the sweet, silky, creamy spots you want in a satisfying dessert. It's a nice, simple way to get your sweet fix.
INGREDIENTS:
2 cups of sweet or glutinous rice
1 can of coconut milk
½ cup sugar (add more if you want it sweeter)
2 pinches of salt
1 tablespoon cornstarch
2 ripe mangoes, sliced on diagonal
Sesame seeds, for garnish
STEPS:
1. Rinse and drain rice, until the water clears. Soak rice for at least 1 hour. It is best to leave overnight if you want it to cook faster. Boil water in a steamer, and pour rice inside of cheesecloth and place in steamer covered. Check after 10 to 15 minutes to see if the grains are tender. If not, cook longer and taste again. It should be chewy but not hard in the middle of the grain. Transfer to a bowl and let cool.
2. Meanwhile, combine coconut milk, sugar, and salt in a pot and bring to a slight boil. Pour half of coconut creme sauce into rice, stir well, and let it cool and soak for about 10 minutes.
3. In a small bowl, make a cornstarch slurry by combining the cornstarch and 1 tablespoon cold water. Stir into the rest of the sauce, and heat on low until thickened.
4. Peel mango, slice around pit, and slice on a diagonal. Serve mango slices along rice, sprinkle sesame seeds, and ladle additional sauce on rice and mangoes.
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How To Make Thai Mango Sticky Rice - ThaiChef food
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#mangostickyrice #thaifood #recipe #milli
????ingredients
500 g. Sticky rice (3.5 cups)
500 ml. Water (3.5 cups)
3 pcs. Pandan leaf
250 g. Sugar
1/2 tbsp. Salt
300 ml. Coconut milk
*coconut topping sauce
200 ml. Coconut milk
1/3 tsp. Salt
1 tsp. Corn starch
Crispy Mung bean
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Sticky Rice With Mango Recipe - How To Make Sticky Mango Rice - Summer Special Recipe - Tarika
Learn how to make South-East Asia special Sticky Rice With Mango with Chef Tarika on Get Curried.
Sticky rice with Mangoes is a South-East Asia dessert recipe made with glutinous rice, fresh mango and coconut milk. Mango sticky rice is one of the most popular desserts in Thailand. It makes for a cool dessert in the summer heat. It is refreshing and comforting! for all the family members.
It is a traditional summer dessert because mangoes are in season during the summer months of April and May in Thailand.
Watch our video to try Mango Sticky Rice With Mango Recipe at home, and don't forget to share your feedback in the comments section below.
Do watch the video to know more about Sticky Mango Rice! Don't forget to Like, Share, Comment and Subscribe for instant updates
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Ingredients:
For Coconut Milk sauce
1 1/2 cups Coconut Milk
3/4 cup Raw Sugar
Sea Salt
For Slurry
2 tsp Coconut Milk
1 tbsp Cornflour
Sticky Rice
Water
1 cup Glutinous Rice (soaked)
Alphonso Mango (sliced)
White Sesame Seeds (toasted)
Method: Lets start with having Coconut Milk in the cup, do reserve couple of Cups of Coconut milk for slurry later. Next pour Coconut Milk to the Saucepan with Raw Sugar, now mix it together till sugar is dissolve completely. Next for Slurry add Cornflour with the reserve Coconut milk and mix it together. Next pour the slurry into the Saucepan with Coconut-milk Mixture. Now raise the temperature and whisk the mixture properly, next switch off the heat and add Sea Salt, mix it again and Coconut Milk Sauce is ready. Now for Sticky Rice Heat up the Water and have another layer with Muslin Cloth(as shown in the Video) to which add Glutinous Rice (soaked). Next close the lid and let it steam for 30 to 40 minutes, after which take out the rice and put it in the bowl and add Coconut milk sauce to it. Next cover the bowl and let it observe for 30 minutes, after which you can plate it with Alphonso Mango (sliced) and garnish it with White Sesame Seeds (toasted) and your Sticky Rice with Mango is ready to serve.
Host: Tarika Singh
Copyrights: REPL
Make this next time you’re craving something sweet | mango bango
MANGO BANGO⤵️
2-3 ripe mangos, diced
3-4 cups vodka, haha jk water
3/4 cup tapioca pearls, uncooked
1 jar coconut jelly, drained of juices
1.5 cups half and half (or 50:50 blend of milk & heavy whipping cream)
1/2 cup condensed milk
1. Cook tapioca pearls according to package. Add water add tapioca pearls to a pot. Bring to boil. Once boiling, reduce heat a little bit but still at a boil and cook for 10 mins. Remember to stir occasionally. After 10 mins, turn off heat and allow to sit for 15 mins. Then rinse & drain under cold water.
2. To your tapioca pearls, add the rest of your ingredients: diced mangos, coconut jelly (drained of juices), half and half, condensed milk.
3. Refrigerate for a couple of hours before serving or serve with ice is ok