【Southeast Asia】Mango Purple Glutinous Rice

Overview

Friends who have been to Thailand know that they must eat Thai mango sticky rice, tom yum soup, lime fish, and curry beef brisket. These are Thai specialties. While in Thailand, I attended a chef training school, got to know many spices, and learned how to make various special dishes. Countries in Southeast Asia are rich in spices, and they are used to make delicacies with unique flavors that I love to eat. I slightly improved the mango sticky rice I made today by adding black rice and mulberry boiling water, so the rice is purple. The glutinous rice has been fully soaked in coconut milk and has a faint coconut aroma. When paired with the sweet mango, a sweet, sour, glutinous and fragrant taste flows in your mouth.

Tags

• staple food
• home cooking
• southeast asia
• black rice
• coconut milk
• corn starch
• mango
• mulberry water
• thai sticky rice
• white sugar

Ingredients

Steps

1. 1 Prepare the ingredients, soak glutinous rice and black rice in water overnight;

   

2. 2 Pour out the soaking water, add 130 grams of mulberry cooking water, and press the electric pressure cooker for 40 minutes;

   

3. 3 Pour coconut milk A and 2 tablespoons of white sugar into a small pot and bring to a boil;

   

4. 4 Pour into the remaining warm glutinous rice and stir evenly;

   

5. 5 Cut the mango and put it on the plate;

   

6. 6 Pour coconut milk B, 1 tablespoon of white sugar, and 1 tablespoon of cornstarch into a small pot, cook until thickened, remove from heat and cool;

   

7. 7 Put it into a piping bag, cut small openings and pipe it on the mango sticky rice.

   

8. 8 Can be used for afternoon tea!

   

9. 9 It tastes amazing!