Cooking Steps

1. 

   Step1:Step 1 - prepare all ingredients. Mango is very big. Bigger than my face Thai coconut milk. (note - not coconut milk. Not coconut milk. It must be coconut milk. It's important to say it three times. Coconut milk. Coconut milk. Coconut milk. ）Soak the glutinous rice one night in advance. It will be more soft and glutinous when steamed.

2. 

   Step2:The production process is very simple. There are no photos. Step 2 - pour coconut milk into a bowl. Put sugar and salt in the bowl. Make a small amount of water in the pot. After boiling, put the bowl into the pot. Heat the coconut milk in water until the sugar and salt melt. Take out the pot and cool it. Heating with water barrier can prevent coconut milk from thickening.

3. 

   Step3:The third step is to put the dried glutinous rice which has been soaked for one night into a bowl. Pour in half of the coconut milk. As long as the dip cover of the coconut milk is a little more than the glutinous rice, put it into the electric pressure cooker and steam it for 1015 minutes without water.

4. 

   Step4:Step 4 - peel the mango while the glutinous rice is in use. Cut out the shape you like.

5. 

   Step5:Step 5 - take out the steamed glutinous rice Coconut is fragrant. Pour it into the dish. Put the mango in the dish. Pour in the remaining half of the coconut milk. A Thai mango glutinous rice is finished.

6. 

   Step6:Use your brain. Make more delicate shapes. It's very important to set the plate. The taste is also very important. It's better to eat mango glutinous rice after cooling or slightly freezing. The taste is more open