A delightful twist on the classic Thai dessert, combining creamy coconut-infused sticky rice with sweet mango slices.
Rinse the glutinous rice thoroughly and soak it in water for at least 4 hours or overnight.
Soaking the rice ensures even cooking and a soft texture.
Drain the soaked rice and steam it in a steamer until fully cooked, about 20-25 minutes.
Cover the rice with a cloth while steaming to retain moisture.
In a saucepan, combine the coconut milk, sugar, and salt. Heat gently until the sugar dissolves, but do not boil.
Stir continuously to prevent the mixture from curdling.
Mix the cooked sticky rice with the coconut milk mixture while the rice is still warm. Let it sit for 30 minutes to absorb the flavors.
Cover the bowl with a lid or foil to keep the rice warm.
Season the coconut cream with a pinch of salt and refrigerate until ready to use.
Chilling the coconut cream enhances its thickness and flavor.
Peel and slice the mangoes into thin strips.
Use a sharp knife for clean, even slices.
To serve, place a scoop of sticky rice on a plate, top with mango slices, and drizzle with the seasoned coconut cream.
Garnish with toasted sesame seeds or mint leaves for added presentation.
Nutze unsere App für das beste Erlebnis
