TRADITIONAL RECIPE TO MAKE STICKY RICE MANGO
INGREDIENTS
1 Cup of glutinous rice (approximately 180 gr)
1 jar of coconut milk cream (250 gr)
4 tablespoons of cane or panela sugar
1/4 teaspoon of salt
1/2 tablespoon cornstarch
1 or 2 ripe mangoes
PREPARATION
3. The rice is steamed, if you have a steamer, prepare it as follows:
Prepare a pot with water and bring it to a boil, place the steamer on top and prepare the base with paper napkins or a muslin.
Place the rice on top trying to stretch it into a layer. Cover with the lid and cook over high heat for about 15 minutes.
1 Cup of glutinous rice (approximately 180 gr)
1 jar of coconut milk cream (250 gr)
4 tablespoons of cane or panela sugar
1/4 teaspoon of salt
1/2 tablespoon cornstarch
1 or 2 ripe mangoes
PREPARATION
1. Wash the rice under running water until it runs clear.
2. Let the glutinous rice soak well covered with water for at least 4 hours or overnight, with this you will be able to hydrate the grain and that it needs much less water and time to make, in addition to eliminating excess starch. Although the latter may seem contrary to what we are looking for, it is totally necessary, otherwise, an inedible paste remains. Once the hours have passed, remove the water and rinse it. Treat the grains with care, since they have been soaked beforehand, they break easily.3. The rice is steamed, if you have a steamer, prepare it as follows:
Prepare a pot with water and bring it to a boil, place the steamer on top and prepare the base with paper napkins or a muslin.
Place the rice on top trying to stretch it into a layer. Cover with the lid and cook over high heat for about 15 minutes.
You may also be interested to know about the following recipe khao neeo mamuang
5. While the rice is being made, prepare the coconut cream. We are going to prepare two types: one with a salty touch and the other sweet.
For this, separate three-quarters of the cream for the rice (sweet) and the fourth part to put it as a cream on top (salty touch)
Salted cream: Prepare a fourth of the cream in a hot saucepan and add the salt, and the cornstarch dissolved in a little cold water, stir and let it reduce until it is thick. Once done, set aside in a bowl.
Sweet cream: Prepare the rest of the cream with the sugar in a bowl until the sugar dissolves. Let cook for 5 minutes.
6. Once the rice is prepared, put it in a bowl, add the sweet coconut cream and mix until the rice has absorbed all of it. It is important that you do this with the rice still hot.
7. Let the rice stand mixed with the sweet coconut cream covered for 20 minutes. Once that time has passed, stir it well again
8. Separate into the portions you want and serve with fresh mango chopped on the side. Top it with some of the salty creams for that delicious contrasting touch.
9. In the traditional recipe they also use toasted mung seeds to give it a crunchy touch on top, if you don't have it like me, you can add sesame seeds or not at all.
You will know that it is cooked because it becomes shiny and transparent.
4. If you don't have a steamer you can do it by boiling it, although it won't be the same. To boil it, put the rice in a pot and add 1 and a half glasses of water. Do not stir the rice during cooking to avoid releasing a lot of starch and being a porridge. It is better to add water as you see than to add too much and make it soft.5. While the rice is being made, prepare the coconut cream. We are going to prepare two types: one with a salty touch and the other sweet.
For this, separate three-quarters of the cream for the rice (sweet) and the fourth part to put it as a cream on top (salty touch)
Salted cream: Prepare a fourth of the cream in a hot saucepan and add the salt, and the cornstarch dissolved in a little cold water, stir and let it reduce until it is thick. Once done, set aside in a bowl.
Sweet cream: Prepare the rest of the cream with the sugar in a bowl until the sugar dissolves. Let cook for 5 minutes.
6. Once the rice is prepared, put it in a bowl, add the sweet coconut cream and mix until the rice has absorbed all of it. It is important that you do this with the rice still hot.
7. Let the rice stand mixed with the sweet coconut cream covered for 20 minutes. Once that time has passed, stir it well again
8. Separate into the portions you want and serve with fresh mango chopped on the side. Top it with some of the salty creams for that delicious contrasting touch.
9. In the traditional recipe they also use toasted mung seeds to give it a crunchy touch on top, if you don't have it like me, you can add sesame seeds or not at all.
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