This typical Thai dessert consists of pulut, fresh and cooked mangoes plus a splash of coconut milk. Fresh and sweet Thai mango, which is usually cut into pieces, combined with fatty pulses and combined with savory coconut milk broth, makes this mango sticky rice popular with many, including international tourists. Lately there have been many variations of the pulut color that are increasingly tempting the eyes and tastes.
You can make it yourself at home. Let’s take a peek at the following Mango Sticky Rice recipe.
200 grams of white sticky rice (wash thoroughly, soak in water for 30 minutes – 1 hour)
1 1/2 liters of water (to taste)
1/2 teaspoon salt
2 Thai mangoes or any kind of mango
1 liter thick coconut milk
100 grams of granulated sugar
How to make :
Peel the mango, cut it lengthwise and chill it in the refrigerator.
Boil water. Add sticky rice, salt, stir until the water is reduced.
Steamed sticky rice. Cook until the sticky rice is cooked. Set aside.
Add coconut milk and sugar to the pan. bring to a boil over low heat and stir until the sugar has dissolved. Cool it down.
Serve sticky rice, mango with a splash of coconut milk.
Good luck, don’t forget to share, happy cooking: D