Mango sticky rice
Mango sticky rice
- Coconut Flavored Sticky Rice* Ingredients:
- Glutinous rice 500 grams
- 300 grams of coconut milk
- 2 teaspoons of salt
- 200 grams of sugar
- 2-3 fresh pandan leaves
Cooking Method:
- Set the pot to simmer coconut milk and sugar using low heat, and add salt and pandan leaves. Wait until the sugar dissolves and set it aside.
- Pour the simmered coconut milk into a bowl with steamed glutinous rice. Mix well then leave it for about 10-15 minutes for the glutinous rice to set well. â¦â¦â¦â¦â¦â¦â¦â¦â¦â¦â¦â¦â¦â¦.
Coconut Milk Ingredients:
- 1/2 cup coconut milk
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- Tapioca starch 1 tbsp.
Cooking Method:
- Bring coconut milk, sugar, salt, and tapioca flour to mix and mix well and bring to a boil over low heat. Keep stirring. When the coconut milk is thick enough, it can be lifted off. â¦â¦â¦â¦â¦â¦â¦â¦â¦â¦â¦â¦â¦â¦.
- Golden Mango and Side Dishes* Ingredients:
- Ripe mango
- Franks Vanilla Ice Cream
- 100% real honeycomb from Kristy Golden Honey
- Edible flowers
- Green peas
- Peppermint leaves
Cooking Method:
- Start by peeling the mangoes. Then cut in half, one side at a time
- When finished, gradually cut the mango crosswise into thin slices.
- After that, the mangoes are rolled up to look like rose pollen. Then gradually make the petals by placing the mangoes around each other until they form a flower.
Served with Franks Vanilla Ice Cream and 100% real honeycomb from Kristy Golden Honey decorated with edible flowers, peppermint and green peas
Author: Madame Villa
Ingredients of Mango sticky rice
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