Mango and Coconut Sticky Rice

Hello everybody, it is Jim, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Mango and Coconut Sticky Rice. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Mango and Coconut Sticky Rice is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Mango and Coconut Sticky Rice is something which I have loved my whole life. They are fine and they look wonderful.

Many things affect the quality of taste from Mango and Coconut Sticky Rice, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mango and Coconut Sticky Rice delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mango and Coconut Sticky Rice is 4-6 portions. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mango and Coconut Sticky Rice estimated approx 40 minutes.

To begin with this particular recipe, we have to first prepare a few components. You can have Mango and Coconut Sticky Rice using 6 ingredients and 20 steps. Here is how you can achieve that.

#Fruits
Sticky rice is very popular and delicious rice variety common in Yeast Asia and also North Eastern part of India. A lot of dishes are being prepared using sticky rice. I am sharing a very popular thai dessert made with sticky rice cooked with mango puree and coconut milk.It is very simple and mouthwatering dessert that I am sure you will love to enjoy.

Ingredients and spices that need to be Prepare to make Mango and Coconut Sticky Rice:

1. 2 ripe Mangoes
2. 1 1/2 cup Sticky rice
3. 1/2 can(200ml) readymade Coconut milk
4. 1/4 cup Sugar
5. 1 pinch Salt
6. as needed Roasted sesame seeds to garnish

Instructions to make to make Mango and Coconut Sticky Rice

1. Clean and soak the rice in water for at least 5-6 hours, but overnight is best.
2. Put a steamer in the stove top and add about four cups of water. Insert the steaming shelf and line with cheesecloth.
3. Transfer the soaked rice to the cheese cloth.
4. Steam the rice for about 35 minutes, or until the rice is cooked through and tender.
5. Remove from heat.
6. Rice is cooked completely.
7. Open the unshaken can of coconut milk.
8. Spoon out the thick coconut milk from the top into a bowl.
9. Peel and cut ripe mangoes into strips.
10. Keep 3-4 strips aside for garnishing and make puree out of the remaining mangoes.
11. Heat 1/2 can of coconut milk along with prepared mango puree, sugar and salt to make a thick sauce.
12. I am using frozen mango puree as fresh mangoes are not easily available here. I am using fresh one for garnishing only. It's fine to use frozen mango puree if you don't have fresh one.
13. Cook in low heat until everything dissolve completely to make a saucy consistency. Don't let the mixture come to boil. Cook in low heat.
14. Transfer prepared sticky rice into a bowl.
15. Stir in the coconut milk sauce until all of the rice is coated.
16. Keep aside for 10 minutes so that rice soaks the sauce completely.
17. Take a serving plate and transfer the soaked rice upside down.
18. Arrange some fresh mango pieces in the side.
19. Top with the reserved coconut cream and toasted sesame seeds.Add some greens just to garnish.
20. Serve at room temperature with some coconut milk at the side.

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