How tasty mango most of you know, but it's incredible how well it fits into sticky rice saturated with sweet coconut milk! On this recipe, in addition to a well-matured manga, you will need a sticky or so-called sweet rice, which is quite easy to find in Asian specialties and certainly in Prague's Sapa. Sold under the name of sticky rice, sticky rice or also glutinous rice. You can buy coconut milk anywhere or you can also make it home . And the icing on the cake are crispy and brittle seeds, which are not really seeds but beans. I asked many Thais what it was, but the answers were different to each other (peanuts, pine nuts, golden beans, yellow beans ...), after consulting my insta friends and colleagues, we got to know that it was yellow mungo beans that are peeled and fried. In Asia, they eat instead of fried potato chips, but also add them to various sprinkling foods. They can be bought as well as rice in Asian specialties. I like the name of the golden bean, so I will call it in the recipe. If you do not eat it, do not worry, this recipe is often also sprinkled with white or black sesame, which is probably your home or you can buy it. But if you come across golden mungo beans, do not hesitate, they are really good.)
Mango with coconut sticky rice
10. February 2016
As long as I'm still full of impressions, smells and flavors, I had to prepare for you a quick recipe for a popular Thai dessert - mango with sticky coconut rice. When you taste it once, you get immediate dependence, so at least I have that with this dessert I have. Sometimes I gave it twice a day, which is why I think I owe this recipe to those who follow my instagram @ kitchenettehome because I was also getting poisoned about it during the tours.) I also include some photos of one of the famous Thai grandmothers that makes a great deal the best mango sticky rice, at least in the city of Hua Hin. I'm not better in Thailand!)
Postup
Put the rice in a pot, pour it with cold water and let it soak for at least three hours, but ideally overnight.
Once this happens, rinse the rice and rinse it with cold, clean water.
How about a steamer?
Now build a sort of steamer lined with muslin or a cheese cloth. If you have a rice cooker at home, just put the water in the bottom of the pot, place the strainer that is part of each rice paddle and place the mesh with the muslin. (on the picture) Then you can also use a classic Asian bamboo steamer , once again lined with a cloth and placed in a pot of water. The third option is that you can handle and use a home-made equipment to build an alternative steamer, such as a strainer placed in a pot over the hot water and the lid. What do you think? Something is always there.)
Pour the prepared rice into a strainer of muslin, leave it fluffy and "stew it" for 25-30 minutes. In the rice pan, simply turn on the "cook rice" function and make sure there is enough water left in the bottom of the pot to prevent premature evaporation and allow the appliance to work. Raw rice is sticky, crisp, solid, but does not have a hard core, is perfectly cooked.
Meanwhile, prepare your sweet coconut milk. Open the can and remove the cream that is on the top, I mean the thicker, more fluffy and whiter part. If you make homemade coconut milk, you will also create this cream after a while on the surface. So put this cream aside, dilute slightly with milk to give a syrupy consistency, about 50 ml, and put the rest of the milk in the pot with sugar and salt. If you have a perfectly mature Asian manga, which is extremely sweet, you will need 3 tablespoons of sugar if you are preparing desserts with mango in the Czech Republic, and 5 to 6 tablespoons of sugar. Heat the mixture and stir until all is well dissolved, but watch out, do not cook the milk, it could shine. You can now add hot and hot rice to hot milk ready, mix it lightly and cover well with a sealing lid or cover with a foil. Let the rest for 5 - 10 minutes, the rice soak up even this milk.
If you have finished rice, you have won and you can start serving! Place 1/4 of rice on the plate (may be lukewarm or even in room temperature), lightly coconut cream, sprinkle with golden beans or sesame and add the mango that you have peeled, peeled off and cut into slices or cubes.
