The mango season is here, mangoes from different origins are all ripe! Different varieties of mango have different aromas. For me who loves mangoes, in addition to eating directly, I will definitely arrange a dessert made of mangoes. In this issue, we use the Harum Manis mangoes from Perlis to make a beautiful and delicious traditional dessert – mango roses sticky rice.
Glutinous Rice
Although the ratio of water and glutinous rice in my recipe is 1:1. However, glutinous rice from different origins will have different water absorption, so please observe and adjust the amount of water added or subtracted by yourself. If you put less water, it looks like rice grains are distinct, but it tastes a little hard. If you put too much water, it will be soft and rotten, but some people like to eat rice with distinct grains. Therefore, I occasionally emphasize that dietary requirements vary from person to person, which is very subjective and there is no right or wrong.
Strong Coconut Flavor
Although the glutinous rice already has coconut milk, eating it with the extra salty coconut milk topping will make the mango stick rice taste better and rich.
Finally, although it is not difficult to find mangoes in four seasons now. If the situation permits, eat as much seasonal fruit as possible. The taste is really sweet! If you are hungry for sweets, besides cake or ice cream, mango roses sticky rice can be easily made at home.
You might like out Mango Jelly Cake Recipe
Mango Sticky Rice
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- 200 g Glutinous Rice
- 200 g Water
- 100 g Sugar
- 4 g Salt
- 120 g Coconut Milk
- 2 pcs Pandan Leaves
- 4 Mangoes
- some Lemonade
TOPPING
- 80 g Coconut Milk
- 0.25 tsp Salt
- 2 g Cornstarch
- A Little Water
INSTRUCTIONS
- Wash the glutinous rice, add in water, put it in a pot, and steam for 20 minutes. The time is counted from the time the water boils.
- Put sugar, salt, coconut milk, and pandan leaves into a pot, turn on medium-low heat, and stir until the sugar melts. Turn off the heat and set aside.
- Put the coconut milk and salt into the pot, add a little water to dissolve the cornstarch, then pour it into the pot and mix well with the coconut milk.
- Turn on a low heat and stir until it becomes slightly thick, then remove from the heat and let it cool for later use.
- After the glutinous rice is steamed, scoop it into the prepared coconut milk, mix well, cover it, and leave it for 15 minutes.
- After 15 minutes, open the lid and stir well. Cover again and let it leave for 30 minutes.
- Peel the mango and cut it into slices.
- Soak the sliced mangoes in lemonade, then place them on a strainer to drain excess water.
- Finally, put the glutinous rice into a bowl and spread the roses with mango slices, pour over the topping, and enjoy.
INSTRUCTIONS VIDEO
NUTRITION
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