Chinese Food
Thai style mango, coconut and glutinous rice
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I love mango and coconut juice. After eating the frozen coconut milk glutinous rice imported from Thailand, I always care about the sweet and soft glutinous taste which is not greasy at all. Let's do it by ourselves. I believe the raw materials are good. We can kill all the glutinous rice in Thai restaurants in Shanghai.. Come on..
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients - Thai imported glutinous rice, imported coconut milk and two slightly larger mature mangoes.
Step2:After soaking glutinous rice for more than four to five hours, put it into a steamer. Spread a layer of gauze on the steamer. If possible, you can buy Vanilla leaf as the base. In this way, the glutinous rice can also have the unique fragrance of vanilla leaf in Thailand. Pour into the middle of the gauze. Make a small hole in the middle for steam circulation. Steam in high heat for 3545 minutes.
Step3:When steaming glutinous rice, you can prepare coconut milk mixed into cooked glutinous rice. Pour 120ml coconut milk into a small pot. Add 15g sugar and 2G salt. Stir over low heat.
Step4:Mix well until slightly bubbling.
Step5:Cut with mango. Mango is cut along the core. It is divided into two parts.
Step6:Cut mango flowers or slices according to taste preference.
Step7:Pour the steamed glutinous rice into the boiled coconut milk. Mix well and let rice wake up for 10 minutes. Easy to absorb coconut milk.
Step8:In a small bowl. Shape the rice. (plastic film can be used to help release
Step9:Prepare coconut milk on Mango glutinous rice. It should be a little thicker. It can hold rice and mango. Pour 120ml coconut milk into a small pot. Mix glutinous rice flour with 15g sugar and add it into the coconut milk. Stir continuously on a small fire. The coconut milk will gradually thicken with the increase of temperature until it is slightly bubbling, and it will become the cream as shown in the figure.
Step10:Put the rice into the plate. Pour the first layer of coconut milk on it. Then decorate the glutinous rice with mango around and above. Finally, pour the second layer of coconut milk on the top mango meat. It's finished.
Cooking tips:The glutinous rice is made in Thailand as much as possible. It is more fragrant, chewy and clear-cut. But if conditions do not allow, you can try to use domestic glutinous rice. Rice is best steamed. This way, glutinous rice will have a richer flavor and taste. The rice cooked in the electric cooker may be rotten. The taste is slightly poor. The drenched coconut milk is best thickened with glutinous rice flour or glutinous rice flour. The thick taste can not be replaced by common coconut milk. There are skills in making delicious dishes.
