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Mango And Sticky Rice Part 1

PailinsKitchen's picture
Learn how to cook Thai food the real way with a real Thai. I was born and raised in Thailand, and I lived there for 20 years. I have always been obsessed with food and can't think of a life without it, so I went and got a nutrition degree in Canada, cooked in a few professional kitchens, and the off to culinary school in San Francisco. I am passionate about my culture, particularly its food, and I want to share it with the world. That's why I'm here. I hope you enjoy it as much as I do making it. Kob kun ka (thank you)
Ingredients
  Sticky rice 1 Cup (16 tbs)
  Coconut milk 1 Cup (16 tbs), divided
  Sugar 1 Cup (16 tbs)
  Salt 3 Teaspoon
  Rice flour/Any thickening ingredient 1 Teaspoon
  Shelled and split mung beans 1 Cup (16 tbs), boiled for 7-10 min, drained and dry roasted
  Ripe mango 1 Large

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Dessert
Taste: 
Sweet
Method: 
Steamed
Ingredient: 
Rice, Mango
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
4
What could be a wonderfully fresh way to conclude an end-of-the-summer celebratory meal than with the quintessential mango and sticky rice. With flavors straight from Thailand, this simple, heavenly Thai classic is a treat for anyone with a sweet tooth. Sweet but not cloying, this Thai delicacy can be easily put together at home, given you know how. Watch this video and get making this sweet, fruity rice delicacy ay home.

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