Skip to main content

Sticky rice with mango

My favorite Thai deseert dish, It's the first time I try to make at home, it was perfect dessert to end the meal.



Ingredients;
2 cup  sweet rice /  uncooked short- grain white rice
1 cup water
1 1/2 cup light coconut milk
1/2 tsp salt
2 Tbsp light brown sugar
1-2  ripe mango
1 Tbs coconut powder ( for dust or you can make coconut sauce for topping or use thickened coconut milk on top )

Direction :
Soak the sweet rice in water for about 2-4 hours.
Combine the rice,water,coconut milk,sugar and salt in a sauce pan,bring to a boil,cover and reduce heat to low
simmer until water is absorbed about 15 to 20 minutes

remove from the heat and set aside,and allow to cool about an hour.
and serve with cut sweet ripe mango/sliced,diced or what you prefer


** if Using rice cooker;

combine all ingredients and cook in the rice cooker for about 20-25 minutes until stop
and let them cool
E N J O Y,,,,,,



Comments

  1. Another one of the Asian food I can't resist, its so popular at my place and I bet the rice with mangoes gives a wonderful taste.

    ReplyDelete
  2. Hope you had a fun holiday~ Another dish I haven't tried, but it sounds wonderful!!

    ReplyDelete
  3. It's another way to enjoy manggo!
    ZTq ridwan for posting the recipe, glad to know that u having a great time t NYC and now u can back to cook again :)
    I been busy too since my mother and mother in low come to visiting me, so I'm quite miss some post, glad to read another post of u! ;)

    ReplyDelete
  4. Welcome back - that looks amazing! I love sticky rice and mango - I bet they're delicious together!

    ReplyDelete
  5. I've had mango sticky rice once and it was so good! Now you have me wanting it again!

    ReplyDelete
  6. Welcome back Ridwan.. how r U? and you came back with amazing dish which I crave (kangenin) sejak jauh dari tanah air.. Yummy ! ^,^

    ReplyDelete
  7. Thank you everyone for comments,,,glad to be back to my blog :)
    @ elies,,,had agood time with your mom and mom in law
    @ citra I'm doing fine,thanks :)

    ReplyDelete
  8. This looks absolutely delicious! Where do you get coconut dust/powder?

    ReplyDelete
  9. @Tiffany
    I get coconut powder in Asian market,is basicaly coconut milk except powder.

    ReplyDelete

Post a Comment

Popular posts from this blog

Banana pandan bread

I don't like to waste the foods, if you have over ripe banana don't throw away, I have quite few recipe with it like this   banana white chocolate muffins ,  white chocolate banana bread  , banana pandan waffle  and this banana pandan bread, if you like white chocolate or pandan taste, they go well together with over ripe banana. Ingredients; - 1 cup coconut oil - 3/4 cup dark brown sugar - 2 eggs - 1 teaspoon pandan paste - 2 1/4 cups self raising flour - 1 teaspoon ginger powder - pinch of salt - 1 teaspoon cinnamon - 3 over ripe banana Direction : Preheat oven to 350 degrees F/ 175 degrees C Lightly grease a 9x5 inch loaf pan. In a large bowl, combine self raising flour,ginger powder,and cinnamon powder, In a separate bowl,  In a stand mixer cream together coconut oil and brown sugar. Add egg one at a time,and a teaspoon pandan paste add over ripe bananas  into coconut oil mixture,stir and add flour mixture, stir just to moisten,and  Pour bat

jackfruit and tofu curry

Most Asian people know about jackfruit, If its unripe the color is green can be use for vegetables and if ripe the color is yellow can be consumed as a fruit or to add flavor to a variety of dessert. This time I use canned green jackfruit/unripe to make a vegan curry with tofu cooked in coconut milk with curry seasoning to serves with steamed white rice. Canned jackfruit can be found in Asian / Oriental market in vegetable isle I made similar dish before  jackfruit sweet stew with chicken/gudeg  this time I made vegan version with tofu, And I also made  jackfruit muffins  use ripe jackfruit for taste. Ingredients : - 2 cans / 2lb  cooked young jack fruit - 1 lb green beans - 1 package block fried tofu / cut in cube - 3 shallots - 2 cloves garlic - 2 fresh cayenne pepper - 1 teaspoon coriander - 2 bay leaves - 2 inch galanggal crushed - 1 stalk lemon grass,crushed - 1 can coconut milk add with 3 cups water - 2 cubes vegetable bouillon  - 1 teas

roasted sweet potato and tomato soup

This roasted sweet potato and tomato soup can be prepare as dairy free soup, just skip the sour cream and replace with coconut milk. I like spicy on the soup so I add hot chili and roasted together with the rest ingredients, if you don't like spicy at all you can skip the chili as well or just add pinch of red pepper flakes Serve with fresh store bought french baguette or toast. Ingredients : - 3 medium size sweet potato - 6 large tomato - 1 yellow onion - 4 clove garlic - 11/2 Tbsp dry basil -  2 hot chili or pinch red pepper flakes / optional - 1 teaspoon black pepper - 1 teaspoon salt/taste - 4 Tbsp olive oil - 1 teaspoon honey - 1/2 cup sour cream / 1/2 cup coconut milk Directions: Preheat the oven on 400 F Peel sweet potato and cut in large cube, Cut tomato in wedges slice onion and crush garlic, transfer all cut ingredients,garlic and chili into baking dish, sprinkle with olive oil  and dry seasoning ( dry basil,red