mango
Thai Sweet Sticky Rice With Mango
300 g uncooked short-grain white rice
475 ml water
355 ml coconut milk
200 g white sugar
3 g salt
120 ml coconut milk
10 g white sugar
2 g salt
8 g tapioca starch
3 mangos, peeled and sliced
9 g toasted sesame seeds
1. Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
2. While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
3. Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
