By Bornika Das
The classic combination of coconut milk, sticky rice and sweet ripe mango has been a perfect Thai recipe for centuries. Also known as “Khao Neow Ma Muang,” this recipe is extremely easy to make at home. Take a look at the recipe of how to make this gluten-free mango sticy rice:
30 grams white sticky rice 60 ml coconut milk 5 grams sugar 1 gram salt 2 grams sesame seeds, roasted 1 ripe mango
Wash sticky rice and soak it for 8 hours. Put the rice in muslin cloth and cook until half done.
Put coconut milk, sugar and salt in a pot. Keep stirring them on low flame until it becomes thick.
When sticky rice is full done, pack it with coconut milk, leaving one tbsp of coconut milk aside for garnishing.
Peel the mango and dice it.
Put the sticky rice in a small mould. De-mould it onto a plate. Garnish with a tbsp of coconut milk and sesame seeds.
Serve with dices of mango