banana leaves , for serving if you can find them.2-4 tbsp coconut cream (you can freeze the rest).300g sticky rice (a glutinous rice, sometimes sold as sushi rice).Takes 40-50 minutes, plus overnight soaking.Spoon the rest of the coconut milk on top of the rice at the serving time. The hot sticky rice will absorb all the coconut milk. Pour 3/4 of the hot coconut milk over the hot sticky rice. Stir constantly and let the coconut milk simmer. Putting it together: Heat the coconut milk in a pot over medium heat. How long it takes to cook really depends on your microwave. If it needs more cooking, I recommend heating up and checking every 3 minutes or so. When cooked, all the rice should be translucent. You will notice that some of the rice is translucent or cooked but some still has a white center or the uncooked portion. Stir the rice around to move the rice from the top to the bottom. Cover the bowl with a dish and cook in microwave for at full power 3 minutes. I recommend using a non-plastic container because you may melt the plastic in the microwave. The water level should be just above the rice, which comes out to be 1 cup of rice and a little over 1 cup of water (about 10% more). I have tried this method without soaking the rice first and it was disastrous. Soak the sticky rice for 10 minutes in warm water in a bowl. The Microwave Method: I learned this method from my friend who has mastered microwave cooking to such a high level of proficiency that she has earned the title ‘the microwave queen’. The sticky rice should take about 15-20 minutes to cook and will become translucent when done. Pour the sticky rice on the cheesecloth, cover with the lid and put it on the stove on medium to high heat. Take your steamer, put water in the bottom and cover the steam section with cheese cloth or muslin cloth. The Traditional Method Using a Steamer: Soak the sticky rice in enough water to cover the rice for at least an hour and even overnight. An overly sweet Coconut Milk Sticky Rice will not be able to give its topping a flavor contrast. The Coconut Milk Sticky Rice should be mildly sweet with a hint of saltiness, serving as a bland base for other toppings such as mangoes or durian sauce.The sticky rice and coconut milk must be hot in order for the rice to absorb the liquid.Spoon the coconut milk on top of the mango and sticky rice. Place sticky rice on a small plate and top with mango. Make the coconut milk and sticky rice below. It is between Khao San Road and Wat Benchamabophit aka the marble temple.Ģ Servings, Prep Time: , Total Time: 20 Minutes The tiny store has been around for over 80 years and is known for serving the best Coconut Milk Sticky Rice and Mango Sticky Rice. If you’re visiting Bangkok, check out the oldest Coconut Milk Sticky Rice shop, Kor Panit. When I think of mango on sticky rice, I think of the days when school is out–the carefree summer. Mango on Sticky Rice is a traditional summer dessert because mangoes are in season during the summer months of April and May in Thailand.
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