Authentic mango sticky rice recipe: 60 photos
Thai Mango Sticky Rice Recipe
Authentic Mango Sticky Rice Recipe (วิธีทำ ข้าวเหนียวมะม่วง)
Mango Sticky Rice Recipe
FAQ
The cold soak methods (previously called soak-and-steam methods). This is the traditional way Thai and other Southeast Asian people cook sticky rice. You simply soak the rice in room temp water for an absolute minimum of 3 hours and upto overnight. Then drain and steam it using various steaming implements.
The History of Mango and Sticky Rice. It's believed to have originated in the central region of Thailand and is commonly served as a snack or dessert. Over time, the dish has become popular both in Thailand and abroad, and it's now a staple of Thai cuisine.
Thailand. Although mango sticky rice is said to have originated in Thailand, it has spread to many other Southeast and South Asian countries. Mango sticky rice is a common street food in Thailand and is considered an attractive factor by foreigner tourists for travelling in Thailand.);})();(function(){window.jsl.dh(7F7HZqXKE_zHwPAPgp-T-Q0__95,
Slices of sweet, ripe mango are set next to a mound of glutinous rice that's topped with a coconut-based cream sauce and a light sprinkling of yellow mung beans. If done right, the result is pure magic, the perfect balance of flavors and textures.
What makes it sticky? Unlike classic white or wholegrain rice, sticky rice has a much higher starch content containing unusually high amounts of amylopectin and a very low amount of amylose.