Hi
I haven’t been baking new recipes
lately because I’m experimenting of making bread now. Kneading the dough to correct texture and
testing out the freshness of the yeast whether they are active or dead. They are totally different experiences from
baking cakes. Haha!
I was at the fruit stall on Sunday and
saw many mangoes. The fruiterer told me
it is mango season now and what came into my mind immediately was my favourite
Thai dessert! Coincidentally, the theme
for Nov Thumbs Up is Mango so I decided I should try making my own mango
glutinous rice.
This is not difficult to make at all. I adapted the recipe from Rasa Malaysia but I
tweaked the method a bit.
This is such a simple recipe and it’s
so delicious! The sticky warm, sweet and
slightly salty rice, drenched in coconut milk and eat them spoonful by spoonful
with the mango.
Wow! It is so very scrumptious.
Wow! It is so very scrumptious.
I decided I should use this beautiful
Clover Condiment Bowls to serve my mango glutinous rice to my husband and sons.
Thanks Karen (Luvswesavory) for this beautiful Clover Condiment
Bowls that was given to all of us during our last meet-up.
It was my pleasure meeting you in person!
HAPPY COOKING!
INGREDIENTS
1 cup Glutinous rice
2-3 Pandan (screwpine) leaves. Tied into a knot.
2 Mangoes
1 cup Coconut milk
(I used 100ml, dilute it with 70ml of
water to cook together with the rice and the rest for pouring over the rice)
½ tsp Salt
55g Sugar
1 tbsp Toasted sesame seeds
Banana leaf for steaming (I skipped)
(1)Soak the glutinous rice for
at least 8 hours or overnight.
(2)Wash and drain the glutinous
rice. Pour 100ml coconut milk and 100ml
water into the glutinous rice. Steam the
glutinous rice for about 20-25 minutes or until it is smooth and sticky.
(3)While the glutinous rice is
cooking, cut the mangoes into small cubes and chill in the refrigerator until
use.
(4)In a sauce pan, heat up the
balance coconut milk over low heat. Add
in the salt and sugar. Keep stirring
until sugar is dissolved.
(5)Place the glutinous rice on
a serving plate. Pour the heated coconut
milk over the glutinous rice. Sprinkled
the toasted sesame seeds over it and served with the cut mangoes.
But I’m submitting this post to Little Thumbs Up,
which is organised by Zoe (Bake For
Happy Kids); Doreen(My little favourite DIY) and
for November, the theme is MANGO and it is hosted by
Jozelyn Ng (Spice up My Kitchen)
Hi, Amy! I love this very much! Happy to hear that finally the mango season is here...I have difficulty finding mango for the past month ^_^
ReplyDeleteThanks for linking up with LTU!
Hi Amy,
ReplyDeleteAiyoh you're so 客气 ...
Yummy-licious! Made me feel like grabbing a bowl too ... hee .. hee!
Looks goody...i love sticky rice w mangoes...and i'd nvr wanna share any with them...lol...
ReplyDeleteHi Amy,
ReplyDeleteI can recognize these serving bowls!!! They are from Karen! They look awesome with your lovely mango dessert. Wish you best of luck experimenting with yeast!
Zoe
it's mango season again..I love mangoes especially those nearly ripe ones..
ReplyDeletevery nice presentation with those heart shape serving bowls..extra tastier.
Hi Amy
ReplyDeleteMy old dad loved this so much. Thanks for sharing the recipe