Mango Sticky Rice - 芒果糯米饭
Recipe at:
For anyone who has been to the land of smiles, this dish needs no introduction.
Sweet fragrant mangoes stacked on a bed of steamed glutinous rice then topped with rich aromatic coconut cream.
Some say you can have this sweet treat for starters, main course and even dessert!
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How To Make Thai Mango Sticky Rice - ThaiChef food
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????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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Mango Sticky Rice in just one hour
It's the most wonderful time of the year: mango season! If you've never had Mango Sticky Rice before, then you are missing out. It's, hands down, one of the most delicious things in the world. There's a reason why it's the most popular dessert in Thailand.
Rich coconut sticky rice meets fragrant ripe mango plus a salted coconut sauce to tie it all together.
My version takes just one hour to make, compared to the traditional method which can take up to two days. It's the perfect summer party dessert. Oh, it also just happens to be completely vegan and free of most allergens. That means everyone can enjoy it.
If you make this recipe, tag me on Instagram!
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Mango Sticky Rice
(Makes ~6 servings)
Coconut Sticky Rice
- 1-1/2 cups (310g) glutinous rice (also called sticky rice or sweet rice)
- 1 can (400 mL / 14 fl. oz) full-fat coconut milk, reserve 1/2 cup (120mL) for coconut sauce
- 3/4 tsp (4.5g) fine sea salt / table salt (1-1/2 tsp Diamond Crystal kosher salt)
- 150g (3/4 cup) sugar
- 1/2 fresh pandan leaf (optional)
Salted Coconut Sauce
- 1-1/2 tsp (4.5g) cornstarch
- 1/4 tsp (1.5g) fine sea salt / table salt (1/2 tsp Diamond Crystal kosher salt)
- 1 tbsp (13g) sugar
To Serve
- 3-4 ripe mangoes OR mango ice cream
- Toasted sesame seeds (optional)
Coconut Sticky Rice
1. Wash rice thoroughly. Drain off excess water. Soak rice in boiling hot water. Cover the bowl with a plate and soak for 15 minutes.
-- Make Coconut Infusion --
2. Drain off most of the hot water, leaving just enough to be exactly level with the top of the rice.
3. Cover the bowl. Microwave on high power for 7 minutes. Remove from microwave (careful, will be very hot). Fluff up rice with a fork. Give it a taste. If it’s tender, then it’s ready. If it still has a hard chalky centre, microwave for another 2-3 minutes (covered), until tender and cooked.
4. While the rice is still hot, pour over the coconut infusion (see below). Gently stir together. Cover the bowl again and let rest for 30 minutes or until all the liquid has been absorbed into the rice. Halfway through the resting time, give it a another stir to redistribute any liquid.
-- Make Salted Coconut Sauce, Peel Mangoes --
Coconut Infusion
1. Pour out 1/2 cup (120 mL) coconut milk from the can and reserve for later.
2. Add remaining (280 mL) coconut milk to a small pot. Add sugar, salt, and if using, pandan leaf.
3. Heat on medium until gently simmering and all the sugar is dissolved. Turn off the heat and keep warm until ready to use. If the mixture cools down before the rice is ready, re-heat over a low flame while rice is cooking in the microwave.
Salted Coconut Sauce
1. With the reserved 1/2 cup of coconut milk, add a small splash (1 tsp) to the cornstarch. Stir together until lump free. Add cornstarch mixture back to coconut milk, along with salt and sugar.
2. Pour mixture into the same pot as before. Cook over low heat, stirring constantly, until the sauce thickens enough to coat a spoon or spatula. Pour into a serving container and set aside until ready to serve.
Assemble
1. Peel mangoes and slice off mango cheeks. Cut mango into slices.
2. Add sticky rice to serving plate. Arrange mango slices neatly. Spoon over coconut sauce. Finish sprinkle of sesame seeds (optional). Enjoy!
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Chapters
00:00 Intro
00:58 Sticky Rice
01:47 Wash & Soak Rice
02:30 Make Coconut Infusion
03:32 Cook Rice
04:34 Make Salted Coconut Sauce
04:55 Finish Rice
05:20 Perfectly ripe mango, guaranteed
06:18 Assemble Dish
06:46 This'll make you hungry
07:19 No mango, no problem (mango sundae)
07:40 Sticky Rice: Steam vs. Microwave
Sticky Rice With Mango Recipe - How To Make Sticky Mango Rice - Mango Recipes - Varun Inamdar
Learn how to make Sticky Mango Rice from The Bombay Chef - Varun Inamdar on Rajshri Food.
Sticky rice with Mangoes is a Thai dessert recipe made with glutinous rice, fresh mango and coconut milk. Try this rice recipe with mangoes at home and let us know your feedback in the comments below.
Ingredients:
1 cup Thai glutinous rice
2 cups water
1 cup coconut milk
1/2 cup sugar
1/4 tsp salt
1 tbsp cornstarch
2 ripe mangoes, diced/ sliced
1 tsp Black Sesame seeds, for garnish
Mint leaves
Method of preparation:
In a vessel add glutinous rice, water, and salt. Cook it for 20 - 25 minutes on medium flame.
When the rice is halfway cooked lower the flame and transfer half the quantity of coconut cream mixture on to the rice.
Give it a mix and allow the rice to cook till it's completely well done.
Check the rice in intervals and stir it once or twice so that it doesn't stick to the bottom.
Our sticky rice is ready to plate.
Lace the top of the rice with little-sweetened cream.
Top it with some black sesame seeds.
Place mango and garnish it with mint leaves.
Method for Coconut Cream Mixture:
In another pan add coconut cream, water, and sugar. Give it a mix and allow the sugar to dissolve completely.
Once the coconut milk comes to a roll boil, make a slurry using cornstarch.
Add the slurry mixture and keep on stirring constantly, so that it doesn't stick to the base.
Once the coconut cream is nice and thick, turn the flame off.
Method of preparation for Slurry:
In a bowl add cornstarch, cold water.
Give it a nice mix and ensure that there are no lumps formed.
Add the mixture to the milk.
Our Sticky Rice With Mangoes is ready.
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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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Authentic Mango Sticky Rice Recipe (วิธีทำ ข้าวเหนียวมะม่วง)
►Read the full mango sticky rice recipe here:
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Especially during the season (from about April to July annually), mangoes are one of the most popular fruits in Thailand - Bangkok is sometimes known as the Big Mango. When it’s mango season, you’ll find mangoes all over Bangkok, and you’ll discover lots and lots of both street food carts and stalls at local markets that serve mango sticky rice. It’s not only one of the most famou Thai desserts outside of Thailand, but it’s also one of the most popular desserts in Thailand - during mango season.
In this video recipe, you’re going to learn how to make an authentic Bangkok street food style of mango sticky rice. When you show up to a food party or a family gathering with a big pan of coconut milk sticky rice and a few kilos of juicy ripe yellow mangoes, you’re going to be the star of the party!
Here are the ingredients you'll need for this recipe:
For the sticky rice:
1 kg. Thai sticky rice (ข้าวเหนียว)
800 ml. coconut cream (หัวกะทิ)
150 g. sugar (น้ำตาลทราย)
1 tsp. salt (เกลือ)
For the toppings:
200 ml. coconut cream (หัวกะทิ)
1/3 tsp. salt (เกลือ)
Sweet yellow mangoes (มะม่วงนำ้ดอกไม้)
100 g. yellow mung beans (ถั่วเหลือง) - optional
Make sure you watch this entire video for all the steps and methods of making this mango sticky rice, and also be sure to go to the full blog post for more details ( But overall, it’s a very easy recipe to make. You first need to rinse and soak the rice, to remove all of the starch from the sticky rice. This will make it cook and look better when it’s served. Once you’ve soaked the rice for 6 hours, steam it for about 15 minutes, and then set aside. To prepare the coconut cream, cook 800 ml with sugar and salt, stirring gently until the sugar is fully dissolved, and the coconut cream comes to a boil - then immediately remove and start to assemble the rice. Put the fresh sticky rice into a mixing bowl, and start adding in, slowly by slowly, the coconut cream. Mix it in, until you’ve finished all the coconut cream into the rice, and you should have a consistency that’s kind of like a grain filled pudding. The sticky rice is now ready.
For the toppings, you’ll need to take the remaining coconut cream, cook it on low heat with salt, bring to a boil, and then set it aside for a topping. Lastly, dry fry the mung beans on a low heat to toast them and make them crispy for another common topping (this is optional for this recipe but common in Thailand).
The last part of making Thai mango sticky rice is to assemble everything together. Put a portion of the sweet sticky rice on a plate, peel and slice a mango to go right on top, sprinkle with a handful of crispy mung beans, and serve with the extra coconut cream on top. That’s all for this recipe, it’s pretty easy to make, and it’s one of the most common and most loved Thai desserts!
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FULL RECIPE:
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