This mango season. Do not miss the sweetness of the mango sticky rice. I like mango. Selected as preferred. But the most popular. The Mango Nam Dok Mai is a good choice because of the large granule is cooked well. I'm not too much sugar and meat right here.
Ingredient
Ekigiwgo rice.
1 / 2.
Kg
Thick coconut milk and juice.
1.
Cup
White sugar.
3 / 4.
Cup
Salt and pepper.
2.
Teaspoon
Powdered alum.
1.
Teaspoon
Coconut milk mixture.
Neutral milk.
1.
Cup
Rice flour.
1.
Tablespoon
Salt and pepper.
A handful.
Granulated sugar
1.
Teaspoon
How to do it.
The dirt out of rice. Rinse thoroughly. Soak for at least 3 hours with alum polished rice, soaked for 20 minutes in a colander and rinse thoroughly, drain facilities. Then steamed in boiling water until very light (about 20 minutes).
In addition, rice and coconut milk, mix sugar, salt and water filtered by a thin white cloth. Bring to boil to a boil. Be careful not to break it.
Pour the hot milk. The large porcelain sink. Pour hot cooked rice, according to people in the same spatula to cover the lid on for about 20 minutes to crumble again, lightly press down firmly until they are closed.
Prepare the coconut sticky rice topped with coconut milk, flour, salt and sugar mixed with enough water to filter through some of the whites. Bring to a boil and then set fire to people throughout the year.
Peel mango, cut into pieces served on a plate and sprinkle with coconut milk, beans, rice dish topped with a little gold. Peel the mango and the side dishes.
Eat six small ones.
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