cups sweet (sticky) rice in 3-4 cups
esh colander.
Rinse the rice grains in two or three
icrowave-safe bowl, cover the sticky rice with water and let soak
prepare a batch of thai sticky rice (aka thai sweet rice) to serve with this salad
To make the sticky rice, refer to my sticky rice recipe, which I have also posted.
Season the coconut cream with some salt and refrigerate it.
Dissolve sugar and salt in coconut milk.
Mix and stir the coconut milk with the warm sticky rice and let it stands for 30 mins.
To serve, place some mango strips over a large scoop of sticky rice mixture and add some coconut cream over the top.
Soak the sticky rice overnight in cool water, or
Soak sweet rice in 1 cup water for
Rinse rice. Soak it in water to cover for at least 1 hr and up to 24.
Drain, then wrap in cheesecloth. Put in a steamer above boiling water. Steam for about 30 minutes until tender.
Toss cooked rice with coconut milk and nam pla. Rewrap and steam (or microwave) for 5 more minutes to reheat.
Soak rice in a bowl of water
anaged to find rinse-free sticky rice (I never have), you'
00 degrees.
Drain soaked sticky rice and tie in a bundle
Sticky rice:
put to boil the
.Sticky rice dumplings: Take 2 piece of banana leaves, make like a triangular shape, put in 1 tablespoon of sticky rice, close it and secure with ropes or toothpick.
Boil in water for 3 hours until well cooked. Rinsed and remove the leaves. set aside and let cool.
Coconut:
Mixed the grated coconut with salt. Steam for 10 minutes.
Palm sugar syrup:
Put to boil all of the ingredients until it became a thick sugar syrup.
Roll the sticky rice dumplings into the grated coconut. Arrange in small plates and pour over the syrup.
uns clear.
Transfer the rice to a heavy pot or
Rinse sticky rice and place in a bowl; cover with water. Soak rice for
hour.
For the Rice: Use food processor or chop
ours.
Using a traditional Thai rice steamer boil water in metal
Combine the rice and water in a saucepan;
Rinse and drain rice, place in a large saucepan.<
heat a wok or large pan over med. heat with the coconut milk. whisk in 2 tbs curry paste. cook for a few minutes until hot and combined.
add fish sauce, soy sauce, brown sugar, lime juice and water (you can taste before adding the water, you might not want it!). add more curry if you want now.
add veggies and bring to a boil. reduce and simmer about 10 mins, or until the tenderness you like.
serve over sticky rice.