Ingredients
Ingredients for sweetened sticky rice
Khiao Ngu sticky rice 500 grams
Thick coconut milk 350 grams
White sugar 150 grams
Salt 10 grams
Alum 60-80 grams
Pandan leaves 4-5 leaves
Ripe mangoes (oak-rong mangoes) 4 mangoes
Ingredients for coconut milk topping
Thick coconut milk 120 grams
Rice flour 2 teaspoons
Salt 1/8 teaspoons
White sugar 1 teaspoon
Directions for making sweetened sticky rice
- Soak the sticky rice in water and scrub the rice with alum, then soak the cleaned rice for 3-5 hours or overnight. After soaking, rinse the rice thoroughly and steam it for about 30 minutes. Once cooked, remove from heat and transfer the rice to a mixing bowl.
- Mix thick coconut milk, sugar, and salt in a bowl, stirring until the mixture is well blended. Strain the mixture through a sieve or thin cloth, then bring the coconut milk to a boil over medium heat.
- Add the cooked coconut milk in the bowl of steamed sticky rice and mix thoroughly. Cover the bowl and let it sit for 20 minutes to allow the rice to absorb the coconut milk. Use a spatula to gently stir, ensuring the sticky rice remains separate and does not clump together.
Directions for making Coconut milk topping Mix thick coconut milk, rice flour, sugar, and salt in a saucepan and heat gently until the ingredients dissolve. Pour the cooked coconut milk over the mango and cooked sticky rice and serve.
The food characteristics: The sticky rice is soft with a sweet, creamy taste from coconut milk and the sweetness of ripe mangoes.