KODE IKLAN PARALAX
Beware this sweet and innocent looking Thai dessert. It’s chewy, it's sweet, it's just-a-little-bit-salty and its all deliciousness. You could say that Mango Coconut Sticky Rice is better than ice cream, better than cake and *gasp* better than chocolate. You’ve been warned.
Ingredients
1 ripe mango sliced into strips
2 cups sticky rice soaked overnight or a minimum of 1 hour
1 pandan leaf folded
¼ cup coconut milk
4 tbsp sugar
½ tsp salt
1 tsp rice flour
Optional ingredients
¼ pink dragon fruit
1 tsp fried mung beans garnish
Instructions
Steam sticky rice until cooked, or cook in a rice cooker. Transfer to a mixing bowl.
Optional step: Place the dragon fruit in a cloth sack and boil in a small amount of water over a medium to low heat. Mash with a spoon to extract the juice. Add juice to the sticky rice until you’re satisfied with the colour.
Gently heat the coconut milk in a saucepan. Add sugar and salt and stir until dissolved.
Pour ¾ of the coconut milk onto the cooked sticky rice and mix until well combined. Cover and set aside.
Add the rice flour to the remaining coconut milk and stir until dissolved. Set aside.
Transfer the sticky rice to a serving dish. Layer the mango on top of the rice and drizzle with the coconut milk topping.
Optional: Garnish with fried mung beans.
Notes
For best results, soak the sticky rice in water overnight, or for a minimum of 1 hour (if you're short on time) before cooking.
Pandan leaves can be found in the freezer section of your local Asian supermarket.
Source : http://www.wandercooks.com/
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