Mango Sticky Rice is a traditional Thai dessert made with glutinous rice, serve with fresh mango and coconut cream. It's actually quite easy to make this at home. In my family, I'm the only one who love this dessert, so whenever I make this, I only make small portion, just enough to satisfy my crave. ;)
Ingredients: 2 servings
材料
1 Mango 芒果 1粒
80g Glutinous Rice (soaked overnight) 糯米 80克，洗净后浸泡隔夜
1 Pandan Leave 班兰叶 1片
Some Toasted Sesame Seeds 烤香的芝麻，适量
(A)
15g Castor Sugar 细砂糖 15克
Pinch of Salt 盐 少许
65ml Coconut Milk 椰奶 65毫升
(B) - topping cream
1/4 tsp Corn Flour/ Tapioca Flour 玉米粉/粟粉/薯粉 1/4小匙
50ml Coconut Milk 椰奶 50毫升
1/3 tbsp Castor Sugar 细砂糖 1/3汤匙
Pinch of Salt 盐 少许
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Method: 步骤
1. Steam glutinous rice with pandan leave for 15 minutes. Meanwhile, prepare coconut cream by heating (A) in a pot, simmer till sugar dissolved. When the glutinous rice is ready, discard pandan leave and gradually stir in the mixture. Let it sit for a while to absorb the moisture. Alternatively, continue to steam another 5 minutes.
糯米蒸15分钟。用小火把（A）煮热至糖融化。拌入已蒸熟的糯米饭，静置至糯米完全吸收椰奶（也可以继续蒸5分钟或至软）。
2. Heat (B) in a pot, simmer till thicken. To serve: place glutinous rice on a plate, top with topping cream and toasted sesame seed, serve with fresh mango.
把（B）以小火煮至浓稠。淋在糯米饭，撒上芝麻，伴上新鲜芒果即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。
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Enjoy!
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