How to make coconut mango sticky rice

With the development of modern society and the invention of many household appliances, cooking at home has become easier. However, it is found that many people do not know how to cook. Perhaps it is because of the pressure of life and work, and the rapid development of take-out catering, many people do not know how to enter the kitchen. Today, I will introduce to you how to make coconut mango sticky rice.

1. Mix glutinous rice and Thai fragrant rice and wash them.

2.Mix coconut milk and sugar.

3. Stir well, pour into rice and soak for 2 to 4 hours.

4. Then put it into the steamer (the ratio of rice to water should be about 1.5 to 2 times. If there is not enough coconut milk, add a little purified water). Steam on high heat for 20 minutes, then turn to low heat and steam for another 20 minutes. Do not open the lid immediately after turning off the heat. Simmer for about half an hour. Because glutinous rice and Thai fragrant rice may not be steamed properly, there may be hard rice, affecting the taste. There is still residual heat in the pot after turning off the heat, which can simmer the rice grains.

5. Wash the mango and cut it horizontally along the core into two large pieces of flesh.

6. Steam the fruit in a steamer, scoop out the pulp with a knife or a large spoon, and cut into strips for later use.

7. Take out the rice and serve it after it cools down a little.

8. Place the mango flesh on the rice.

9. You can add some coconut milk or condensed milk to enhance the flavor, or you can eat it directly.

Cooking requires the control of heat, so today the editor will introduce you to coconut mango sticky rice. Everyone must pay attention to the control of heat, and try it now!