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Mango sticky rice
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Mango sticky rice
Mango sticky rice is a traditional Southeast Asian and South Asian dessert made with glutinous rice, fresh mango and coconut milk.
Desserts involving sticky rice are sweetened with palm sugar or jaggery combined with coconut milk and coconut flakes, wrapped in banana leaf, then steamed or stuffed in bamboo and roasted on an open fire such as sticky rice in bamboo. The main ingredients needed are sticky rice (glutinous rice), canned or fresh coconut milk, salt, palm sugar and mangoes.
To prepare the dish, the rice is soaked in water and then cooked by steaming or the use of a rice cooker. Meanwhile, the coconut milk is mixed with salt and sugar then heated without boiling. After the rice is finished cooking, the coconut milk mixture and the rice are mixed together evenly and allowed to sit to allow the milk to absorb into the rice. The mangoes are peeled and sliced. To serve the dish, the rice is scooped onto a plate, a few mango slices are placed on top or to the side, and the remaining coconut milk is drizzled on top. Sometimes, the sticky rice is topped with crispy yellow mung beans.
Typically, yellow mango is used which has a sweeter taste than green mango. Traditionally, the Nam Dok Mai (flower nectar mango) and ok-rong varieties of mango are used. Glutinous sticky rice, which is sweeter than normal sticky rice, is used for the best texture.
There are variations to the classic mango sticky rice, such as substituting white sticky rice with black sticky rice, imparting a purple color.
In Cambodia, mango sticky rice (បាយដំណើបស្វាយទុំ bai damnoep svaytoum) is eaten during mango season. It is prepared by soaking sticky rice in room temperature water for at least one hour, then washing, draining and steaming the rice for 20 minutes. Once the rice has almost cooked, a mixture of coconut milk, sugar and salt is gradually mixed into the rice before cooking the mixture at low heat for another 5 to 10 minutes. The dish is served with freshly squeezed coconut milk on top and bite-sized cubes of peeled mango on the side.
Mango sticky rice is a common dessert of the Lao people of the Greater Mekong Subregion[citation needed] where glutinous rice has been cultivated throughout history. Sticky or glutinous rice is a Laotian national dish connected to their culture and religious traditions. In mango-ripening season, sticky rice garnished with sweetened coconut milk and dry roasted sesame seeds is served with ripe mango pieces. Sticky rice may be served plain with only mango and no toppings.
Mango sticky rice called Pulut Mangga in Malay is popular in Malaysia and mainly comes from Kelantan region due to its shared culture with Thai Malays in the Southern Thailand.
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Mango sticky rice
Mango sticky rice is a traditional Southeast Asian and South Asian dessert made with glutinous rice, fresh mango and coconut milk.
Desserts involving sticky rice are sweetened with palm sugar or jaggery combined with coconut milk and coconut flakes, wrapped in banana leaf, then steamed or stuffed in bamboo and roasted on an open fire such as sticky rice in bamboo. The main ingredients needed are sticky rice (glutinous rice), canned or fresh coconut milk, salt, palm sugar and mangoes.
To prepare the dish, the rice is soaked in water and then cooked by steaming or the use of a rice cooker. Meanwhile, the coconut milk is mixed with salt and sugar then heated without boiling. After the rice is finished cooking, the coconut milk mixture and the rice are mixed together evenly and allowed to sit to allow the milk to absorb into the rice. The mangoes are peeled and sliced. To serve the dish, the rice is scooped onto a plate, a few mango slices are placed on top or to the side, and the remaining coconut milk is drizzled on top. Sometimes, the sticky rice is topped with crispy yellow mung beans.
Typically, yellow mango is used which has a sweeter taste than green mango. Traditionally, the Nam Dok Mai (flower nectar mango) and ok-rong varieties of mango are used. Glutinous sticky rice, which is sweeter than normal sticky rice, is used for the best texture.
There are variations to the classic mango sticky rice, such as substituting white sticky rice with black sticky rice, imparting a purple color.
In Cambodia, mango sticky rice (បាយដំណើបស្វាយទុំ bai damnoep svaytoum) is eaten during mango season. It is prepared by soaking sticky rice in room temperature water for at least one hour, then washing, draining and steaming the rice for 20 minutes. Once the rice has almost cooked, a mixture of coconut milk, sugar and salt is gradually mixed into the rice before cooking the mixture at low heat for another 5 to 10 minutes. The dish is served with freshly squeezed coconut milk on top and bite-sized cubes of peeled mango on the side.
Mango sticky rice is a common dessert of the Lao people of the Greater Mekong Subregion[citation needed] where glutinous rice has been cultivated throughout history. Sticky or glutinous rice is a Laotian national dish connected to their culture and religious traditions. In mango-ripening season, sticky rice garnished with sweetened coconut milk and dry roasted sesame seeds is served with ripe mango pieces. Sticky rice may be served plain with only mango and no toppings.
Mango sticky rice called Pulut Mangga in Malay is popular in Malaysia and mainly comes from Kelantan region due to its shared culture with Thai Malays in the Southern Thailand.
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