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Glutinous Rice And Mango Recipe

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Dorina's Delight™ GLUTINOUS RICE WITH MANGO (PULUT MANGGA)
Dorina's Delight™ GLUTINOUS RICE WITH MANGO (PULUT MANGGA) from dorinadelight.blogspot.com

Description

This sweet and sticky dessert recipe is a popular dish in Southeast Asia, especially Thailand and Vietnam. It consists of warm sticky rice cooked in coconut milk, topped with ripe mango slices and a drizzle of sweetened coconut cream. The combination of flavors and textures makes it an irresistible treat for anyone with a sweet tooth.

Prep Time

The prep time for this recipe is about 30 minutes.

Cook Time

The cook time for this recipe is about 30 minutes.

Ingredients

  • 1 cup glutinous rice (also known as sweet rice or sticky rice)
  • 1 can coconut milk (13.5 oz)
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 1 ripe mango, peeled and sliced
  • 1/4 cup sweetened coconut cream or condensed milk

Equipment

  • Medium-sized pot with lid
  • Steamer basket or cheesecloth
  • Bowl
  • Serving dish

Method

  1. Rinse the glutinous rice in cold water until the water runs clear. Soak the rice in cold water for at least 30 minutes, or up to 4 hours.
  2. Drain the rice and transfer it to a steamer basket or cheesecloth-lined colander. Place the basket over a pot of boiling water, cover with a lid, and steam for 25-30 minutes, or until the rice is tender and cooked through.
  3. In a separate pot, combine the coconut milk, sugar, and salt. Heat over medium heat, stirring constantly, until the sugar dissolves and the mixture is smooth and slightly thickened.
  4. Transfer the cooked rice to a bowl and pour the coconut milk mixture over it. Stir gently to combine, making sure that the rice is evenly coated with the coconut milk.
  5. Let the rice sit for a few minutes to absorb the coconut milk. Meanwhile, slice the mango and set aside.
  6. Divide the rice and mango slices between serving dishes. Drizzle with sweetened coconut cream or condensed milk.
  7. Serve warm or at room temperature.

Notes

  • Glutinous rice can be found in most Asian supermarkets or online. Do not substitute with regular rice, as it will not have the same sticky texture.
  • If you don't have a steamer basket, you can also cook the rice in a rice cooker or on the stove using a pot with a tight-fitting lid.
  • You can adjust the amount of sugar in the recipe to your liking, depending on how sweet you want the dessert to be.
  • Leftovers can be stored in the fridge for up to 3 days. Reheat in the microwave or on the stove, adding a splash of coconut milk to moisten the rice if needed.

Nutrition Info

Calories: 430 | Total Fat: 19g | Saturated Fat: 16g | Cholesterol: 0mg | Total Carbohydrate: 66g | Dietary Fiber: 2g | Sugars: 36g | Protein: 4g | Sodium: 110mg

Recipe Tips

  • Make sure to use ripe, sweet mangoes for the best flavor.
  • You can also add other toppings to the dessert, such as toasted sesame seeds or chopped nuts.
  • If you prefer a thicker coconut cream, refrigerate the can for a few hours before using and scoop out the thick layer that forms on top.
  • This recipe can be easily doubled or halved to serve more or fewer people.

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