Chinese Food
Thai style mango glutinous rice
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Travel all over Thailand. Whether it's a market, a restaurant, or even an airport terminal. The sweet mango glutinous rice is the most popular food for tourists. Mango glutinous rice, as a dessert that must be tried in Thailand, is also a good idea of many people. Mango with good maturity and slightly salty glutinous rice should be mixed together and then eaten into the mouth to have the most magical chemical reaction. Mango is sweet and sour. The sour taste is mixed with the sweet taste of Thai sweet glutinous rice wrapped in bubble soaked coconut milk. It's wonderful. The glutinous rice is white and jade like. It's not too soft and glutinous. The mango is golden. The big fish and big meat are greasy. This staple food is the most fresh and refreshing. -
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients.
Step2:Mix 100g coconut milk and 100g coconut milk in the proportion of 1-1. Add 1g salt and 10g white sugar and stir until the sugar and salt melt. Clean the glutinous rice. Take 180ml mixed coconut milk and coconut milk and add them to the glutinous rice. Soak the glutinous rice overnight and refrigerate it in the refrigerator.
Step3:Steam the glutinous rice filled with coconut milk for 30 minutes. (make sure that the glutinous rice is full of coconut milk and coconut milk. Before steaming in the above pot, it is better to have a thin layer of coconut milk and coconut milk on the glutinous rice. In this way, the glutinous rice steamed out has clear grains but soft taste and does not dry wood.)
Step4:Mango wash. Cut off the core.
Step5:Slice the mango meat.
Step6:Make mango into a rose shaped plate.
Step7:Put the steamed glutinous rice into a bowl and put it on the plate.
Step8:Sprinkle a little black sesame on the glutinous rice. Pour in the remaining coconut milk and coconut juice. Decorate with rose leaves.
Step9:Finished product.
Step10:Finished product.
Cooking tips:1. The fragrance of coconut milk and coconut milk mixed in a proportion of 1-1 is super good. 2. Make sure that the glutinous rice is full of coconut milk and coconut milk. Before steaming in the above pot, it is better to have a thin layer of coconut milk and coconut milk on the glutinous rice. In this way, the glutinous rice steamed out is clear in grain but soft in taste. It doesn't dry firewood. 3. The glutinous rice should be steamed as much as possible. Personally, I think the glutinous rice steamed out tastes better than the rice cooker. 4. The proportion of salt and sugar can also be adjusted according to the individual taste. There are skills in making delicious dishes.
