Thailand Recipes: Mango Sticky Rice
Serve while still warm or at room temperature.
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Cooking tools:
- Wok
- Bamboo steamer
- Cheesecloth
- Saucepan
- Whisk
- Measuring cup
- Measuring spoon
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Serving bowl
- Plate
- Skillet
- Stove
- Refrigerator
Ingredients
- 1 cup white sticky – (glutinous) rice (yields about 2 cups cooked)
- 1 3/4 cups unsweetened coconut milk
- 3 tbsp palm sugar or granulated sugar
- Pinch of salt
- 1 tbsp tapioca starch or cornstarch
- 1 ripe mango, peeled and sliced into 12 wedges
- Toasted sesame seeds
- Cheesecloth, about 12 inches square (or a thin cotton kitchen towel)
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