This refreshing, sweet treat is one of Thailand (and Southeast Asia)'s most popular eats. And most of the easiest to make! I like to treat myself to the yellow skinned mangoes like you get in Thailand because their flavour and fragrance is truly unbeatable!
To make this you need:
-1 cup Thai sticky rice
-20 g butterfly pea flowers (optional)
-1 litre water
-50 g palm sugar
-pinch salt
-250 g coconut milk
-160 g coconut milk
-1/2 tsp salt
-1 mango sliced
-crispy fried mung beans or toasted sesame seeds to serve
If using butterfly pea flowers, boil the water and steep the flowers in the water. Let cool and strain out the flowers.
Soak the sticky rice in the water overnight.
The next day, drain the water and steam in a muslin cloth until the rice is cooked.
While the rice is cooking, heat the palm sugar, salt and coconut milk together in a pan until everything is dissolved.
Add the cooked rice and heat and mix until well combined and the coconut mixture has been absorbed by the rice.
In a separate pan, heat the coconut milk and salt until dissolved.
Serve the rice with sliced mango, drizzle with the salted coconut milk and some crispy fried mung beans or toasted sesame seeds for some extra bite.
Enjoy!
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