Chinese Food
Thai mango glutinous rice
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The biggest pain for a foodie is to look at the food in front of you without your share of heartache ~ ~ the point is that the object is the computer and you can only salivate at the image at most About how to know this dish, I have to go on a trip in October last year to meet an interesting friend in Shanghai Qinglv. The girls we lived with talked a lot that night. Chatting, we talked about how the price of her previous trip to Thailand made her tearful - all kinds of cheap and delicious. The best food in the streets was this mango glutinous rice rice. Every time she ate it, she would have two large portions. So I was very impressed by the meal she introduced at that time ~ ~ the reason why I prepared to cook this meal was that I had to hang around the main version of the food a few days ago. I didn't think the ingredients were very complicated and simple, so I wanted to try it. Two days ago, the supermarket bought the ingredients and finally rushed to my brother's home today
Cooking ingredients
Cooking Steps
Step1:Wash and soak the glutinous rice for about two to three hours in advance. Then pour out about half of the remaining amount of water.
Step2:Next, make coconut milk. Go to the supermarket and buy it at will. There are not many varieties without a designated brand. Just see that this one is made in Thailand and take it.
Step3:Take a small pot to make coconut milk. Add about 100ml of coconut milk. Add some sugar. About a few spoons. It depends on your taste. The rice can not be too sweet. There is also half a teaspoon of salt. Then warm it until the sugar and salt melt.
Step4:Put the prepared coconut milk into the glutinous rice soaked before. It's just a little bit higher than the height. Then mix it evenly.
Step5:Steam in the steamer for about 40 minutes. Start timing after the fire starts.
Step6:During the steaming period, treat the mango, peel it, cut it into pieces and dice it as you like.
Step7:Then mix the coconut milk which will be drenched on the rice later. Prepare a spoon of starch and add a little water to mix and put aside. This coconut milk is a little thicker than the one just mixed. Put a little water in the pot, then add some sugar to dissolve. Add the prepared starch water, and then add about 100ml coconut milk. Boil and mix well, put aside first.
Step8:After 40 Gongzhong, the rice here is steamed. Stir it and wait until it's a little warm, then put it into a bowl and put it on the plate.
Step9:Put mango and glutinous rice on the plat
Step10:In the end, it's a great success to pour up the coconut milk. I hope you will like it.
Step11:It's better to warm or cool this mango glutinous rice. Too hot will affect the taste of eating together with mango.
Cooking tips:The most ideal variety of mango for this meal is ivory mango. But it's not in mango season now. So I can only choose a kind of mango with large meat at will. But because it's not ivory mango, it's still able to reduce the amount of split pull ~ ~ there are skills for making delicious dishes.
