Ingredients: 500g (3.5 cups) sticky rice 3.5 cups of water 250g (1.25 cups) of sugar 0.5 tbsp salt 300ml coconut milk 3 pcs. pandan leaf For the topping: 200ml coconut milk 1/3 tsp salt 1 tsp of corn starch For serving: 1 Mango a bit of mung beans Instructions: Wash the rice until the water clears. Drain the rice, and transfer to a rice cooker with a cheese cloth. Add the water and cook. In a different pot boil the sugar, salt, coconut milk and pandan leaf until sugar is melted. Remove the leaf, and combine with the rice. Cover and let it rest for 10 minutes. Mix and let rest for another 45 minutes. For the coconut topping: Cook all the ingredients together until everything is incorporated. Serve with sliced mango and mung beans.
@@steviaronchia7091 I just wrote what she said, but a cup of water is usually 240ml (sometimes 250ml), so about 840ml of water give or take. Just look at the video and see how it should look. It doesn't need to be as accurate as baking is, you can cheat more in cooking.
@@meush22 Thank you! This is so kind and considerate. So helpful. And so true what you wrote about baking ... not much cheating possible. Thanks for the laugh.
My go to recipe for making Mango Sticky Rice! Works well even on my first try. So easy to cook the glutinious rice, doesn’t require 4-5 hours of pre-soaked rice. This recipe is defo a win!
I have to give you credit! I followed the instruction and my sticky rice came out really good! I usually messed it up and ended up too soggy. This time I nailed it! Thank you!
Enjoy listening to the way she talks. Thai women spoke very gently. Making your recipe today, and can't wait for the 40 mins is up to try. Thanks for sharing.
This is our favorite as dessert whenever we eat at a Thai Restaurant, we will appreciate it very much if you list down all the ingredients and most specially the measurements of each, for us to be able to follow how you’ve shown us. Thank you for sharing.
Omgggg looks so good, thanks for saying this i’ve never tried eating or making pinoy food since it’s not popular in The Netherlands, but om my gooood so gooood
Could be useful to put the measurement together at front of the video. I can then get it all ready and follow along with pause... Thanks for a great video
This is superb thank you, a good note as well, very important that the mango is rip and soft, room temperature is optimal. I have ordered this dessert from some restaurants which served it with cold and crunchy not quite ripened mangos, bad, bad, bad. Too acidic! I prefer sesame seeds instead of mung beans. Usually the mung bean isn't soft enough. Crunch mung bean is not tasty. Best always.
I did it 🎉🎉 Thanks for this recipe ❤ I am so thrilled to go to Thailand and try the authentic one ... for now, I love this recipe. Tastes so gooodddddd 👏🏽👏🏽
I have loved this step by step Video. You make it look so so simple. My Thai lady in Baltimore under the 83 expressway does a great job at the farmers market each Sunday. Never knew how she did it.
Hahahahaha they give only a few on top 🤣 I also like mung bean with sticky rice 😍 in future I'll show how to fry crunchy mung bean for mango sticky rice then we can add more 😋😋
Thank you very much! Koop Khun Mahk Kha for this easy to follow recipe. This is my favourite dessert when I was in Thailand. Now living in Germany, I am craving for this dessert and thankful that I found your channel featuring this recipe. Perfect!
500g sticky rice wash rice until water clear 3.5 cup water (same amount as rice) Cook in rice cooker w/ cheese cloth. Coconut milk mixture 250g sugar 1/2 tbsp salt 300ml coconut milk *boil on medium until sugar melts Mix cooked rice and coconut milk mixture together, cover and rest 10min. Mix, cover and rest 40min. Sauce Coconut milk 200ml Salt 1/3 tsp cornstarch 1tsp Heat on low and mix until thick
Masrap yan magaling yan msrap sguro ang lasa nyan suzi sguro parang kawig yan may rice na malagkit eh nakaabusog yan sguro tamang tama yan sa iag ddiet na yan magaling nman ayos yan gsto q yan sis penge ha. Ha
I haven’t been to Thailand 🇹🇭 but I heard that this is one of superb Thai Dessert 🍮, I’m currently in Saudi Arabia 🇸🇦 so I’m going to make this 😊 definitely cause I’m curious about its taste 👅
hello chef i will try this recipe. what is the alternative use for the cloth? is it possible not to put cloth on the rice cooker? what does the cloth do to it? i wonder. thank you for sharing your talent.
Cloth allow the sticky rice cook evenly and not burn on the outside from the heat from the rice cooker, if no cloth may be try my steam sticky rice at this link , I normally steam my sticky rice to cook 🟡steam sticky rice : ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-AaBXl6jMDCc.html
Thank you!! I will hopefully be making this some time soon. It is my favorite dish! I took my notes down and will be going to get the supplies soon. I was thinking about using jasmine rice though, still not sure....but the pandan leaf will probably be the hardest to get. I will try an asian market...hopefully they will have it. Thank you so much!
Hi thank you for your comment no problem if you can not find pandan leaf (can try Thai supermarket they always have frozen pandan leaf ) and you can looking for sticky rice as well can not use Jasmine rice ☺️
Thank you so much for the recipe! I can't wait to cook this. Should it be eaten directly after making it, or can it be stored over night and eaten the next day?
