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Mango and Sticky Rice Part 1 Recipe Video
|Sticky rice||1 Cup (16 tbs)|
|Coconut milk||1 Cup (16 tbs), divided|
|Sugar||1 Cup (16 tbs)|
|Rice flour/Any thickening ingredient||1 Teaspoon|
|Shelled and split mung beans||1 Cup (16 tbs), boiled for 7-10 min, drained and dry roasted|
|Ripe mango||1 Large|
Calories 791 Calories from Fat 140
% Daily Value*
Total Fat 17 g25.7%
Saturated Fat 14 g70%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1483.4 mg61.8%
Total Carbohydrates 148 g49.3%
Dietary Fiber 11.4 g45.8%
Sugars 75.8 g
Protein 18 g35.9%
Vitamin A 31% Vitamin C 72.3%
Calcium 12.7% Iron 16.8%
*Based on a 2000 Calorie diet
1. Wash and scrub the rice 5 times with water.
2. Let soak for at least 30 minutes to overnight.
3. Drain water from the rice and wrap the rice in a cheese cloth or porous cloth and steam it for 20-30 minutes until the rice is cooked through.
4. In a saucepan, prepare the macerating liquid by combining ¾ cup coconut milk, sugar and 1/2 teaspoon salt; let it simmer over low heat until the sugar is just melted.
5. When the rice is done, transfer it to a thick bowl and add the macerating liquid to it.
6. Immediately cover the bowl with an aluminum foil and let it sit in the steamer for 30 min; give it a stir after 20 minutes for the liquids to get absorbed.
7. In a small bowl, make slurry with 1 teaspoon of rice flour and a little water.
8. In a saucepan, take ¾ cup coconut milk and add the rice flour slurry and mix well.
9. Add ¼ teaspoon of salt and let the sauce cook with constant stirring until the sauce is thick.
10. Boil shelled and split mung beans in water for 7-10 minutes, drain and dry roast until its crunchy.
11. Peel a mango and using a paring knife slice in half and cut into thin slices.
12. Shape the sliced mango as desired.
13. Plate the mango and using a measuring cup, serve ½ cup of glutinous rice alongside the mango.
14. Drizzle the coconut sauce on top and garnish with crunchy mung beans.