Mango🥭Sticky Rice, скачать в хорошем качестве

Mango🥭Sticky Rice,

‪@vannainn‬, Making Mango Sticky Rice in Coconut Cream. AI Overview Mango sticky rice in Cambodia is known in Khmer as បាយដំណើបស្វាយទុំ (pronounced bai damnoep svay toum). It is a traditional Southeast Asian dessert, particularly popular during the mango season (roughly April). Mango sticky rice (khao niao mamuang) is a popular, traditional Thai dessert made from sweet, glutinous rice steamed and mixed with rich coconut milk, served with fresh, ripe mango slices, and often topped with a salty coconut sauce and crispy mung beans or sesame seeds. It's known for its sweet, creamy, and slightly salty flavor profile, balancing the tender rice with juicy fruit. RECIPES: 2-cups sticky rice/glutinous rice-washed-presoaked for 2 hrs, then steam until done. 1-can 13.5 oz coconut milk 2-tbsp. sesame seeds-roasted 4-very ripened mangos-washed and sliced in pieces/cooky cutter for fancy cut. Pinch of salt 2-tbsp. honey 1/4-tsp. jasmine abstract/flavor or vanilla extract PREPARATION: .Steam the rice in the steamer by placing the sticky rice over white cloth then steamed until done, remove the rice. .In a cooking pan, pour 2/3 cup coconut cream-simmering for 10m minutes, add steamed sticky rice and pinch of salt. Mix the rice in the coconut well add pinch of sugar and set aside .Roast the sesame seeds in the small cooking pan. .In small cooking pan, make coconut cream by simmering until juice evaporated add, pinch of salt and honey. Set aside to cool down. .Peel and cut the mangos into thin slice and place it on the side of plate, sprinkle sesame seeds over the sticky rice and finish it off by drizzle coconut cream over the sticky rice. And enjoy.