Mango sticky rice is a famous dish in Thai cuisine and is loved by many people for its harmonious combination of the sticky aroma of sticky rice, the lightness of coconut milk and the refreshing sweetness of ripe mango. With the tri-color version, Thai-style mango sticky rice will add color to the weekend meal.
To make three-color mango sticky rice, housewives need to prepare 300gr of yellow sticky rice flower; 5 fresh pineapple leaves (to create natural green color); 100gr of coal sticky rice or brown sticky rice (to make purple color); 200ml of coconut milk; 60gr of white sand sugar; 1/2 teaspoon salt; roasted sesame; 2 ripe mangoes.
Next, divide the yellow sticky rice into three parts. kept part to cook white sticky rice, part soaked in filtered pineapple leaf water to create a green color, partly mixed with charcoal sticky rice or brocade to create purple sticky rice. Soak the rice in half for at least 4 - 6 hours and then drain.
Use a steamer to steam each type of sticky rice, mix each part of the sticky rice with a little salt before steaming. When the sticky rice is almost cooked, pour the coconut milk mixed with sugar on the surface and continue to steam for another 10 minutes to let the sticky rice absorb the flavor.
Peel the mango, slice thinly to taste. Choose ripe, sweet and not too sour mangoes to balance the fat of the sticky rice. Present 3 types of sticky rice on a plate, add a few slices of ripe mango next to it before sprinkling steamed green beans or roasted sesame seeds on top to increase the appeal.
The three-color mango sticky rice dish should be enjoyed immediately after processing to ensure delicious, fatty flavor.
