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Mango And Sticky Rice Part 2

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 5 Cup (80 tbs), divided
  Sugar 1 Cup (16 tbs)
  Salt 3 Teaspoon
  Rice flour/Any thickening ingredient 1 Teaspoon
  Ripe mango 1 Large
  Shelled and split mung beans 1 Cup (16 tbs) (for garnishing)

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
Bored of custards and fudges and looking for a sweet change? Then you can’t go wrong with the refreshingly fruity and creamy mango and sticky rice. This sweet delicious Thai classic is something that none can resist. Plus, it’s quite a cakewalk to make too. Stream the video and learn how to pull off this Thai dessert at home. Couldn’t be a classier way to conclude an al fresco meal?

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