Thailand x India

Mango sticky rice with saffron coconut

Name: Mango sticky rice with saffron coconut
Prep time: 4 h
Cook time: 50 min
Total time: 4 h 50 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 1 cup soaked 4 hours glutinous rice (sweet rice); 2 leaves knotted (optional) pandan leaves; 1 1/4 cups divided thick coconut milk; 1/4 cup plus 1 tsp sugar; 1/2 tsp divided salt; a pinch saffron; 1/4 tsp cardamom; 1 tsp rice flour; 1 tbsp water; 2 peeled and sliced ripe mango; 1 tbsp toasted sesame seeds

Thai mango sticky rice borrowed India's saffron and refused to give it back.

50 minTime

6 gProtein each

mildSpice

4hPlan ahead. Soak for 4 hours first; the 50 minutes come after.

Mango season, two ways2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

496kcalsame

6 gproteinsame

5 gfibresame

50minutessame

Per serving, worked out from the ingredient table.

Ingredients

Glutinous rice (sweet rice)1 cup, soaked 4 hours

Pandan leaves2 leaves, knotted (optional)

Thick coconut milk1¼ cups, divided

Sugar¼ cup plus 1 tsp

Salt½ tsp, divided

Saffrona pinch

Cardamom¼ tsp

Rice flour1 tsp

Water1 tbsp

Ripe mango2, peeled and sliced

Sesame seeds1 tbsp, toasted

Method

5 steps

1Drain the soaked rice and steam it in a muslin lined steamer with the pandan over boiling water for 25 minutes.
2Meanwhile warm 200 ml coconut milk with 50 g sugar, 2 g salt, saffron and cardamom on low heat for 3 minutes. Do not boil.
3Tip the hot rice into a bowl, pour over the saffron coconut milk, stir, cover and rest 15 minutes.
4Mix the rice flour with the water. Simmer the remaining coconut milk with 10 g sugar and a pinch of salt on low heat, stir in the slurry and cook 2 minutes.
5Plate the rice beside the sliced mango. Spoon over the sauce and sprinkle sesame.

Serve it like this

Pack the rice into a small bowl and turn it out as a dome. Fan the mango slices against it, spoon sauce over the top and scatter sesame.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Thailand x India

Mango sticky rice with saffron coconut

Thai mango sticky rice borrowed India's saffron and refused to give it back.

50 minTime

6 gProtein each

mildSpice

4hPlan ahead. Soak for 4 hours first; the 50 minutes come after.

Mango season, two ways2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

496kcalsame

6 gproteinsame

5 gfibresame

50minutessame

Per serving, worked out from the ingredient table.

Ingredients

Glutinous rice (sweet rice)1 cup, soaked 4 hours

Pandan leaves2 leaves, knotted (optional)

Thick coconut milk1¼ cups, divided

Sugar¼ cup plus 1 tsp

Salt½ tsp, divided

Saffrona pinch

Cardamom¼ tsp

Rice flour1 tsp

Water1 tbsp

Ripe mango2, peeled and sliced

Sesame seeds1 tbsp, toasted

Method

5 steps

1Drain the soaked rice and steam it in a muslin lined steamer with the pandan over boiling water for 25 minutes.
2Meanwhile warm 200 ml coconut milk with 50 g sugar, 2 g salt, saffron and cardamom on low heat for 3 minutes. Do not boil.
3Tip the hot rice into a bowl, pour over the saffron coconut milk, stir, cover and rest 15 minutes.
4Mix the rice flour with the water. Simmer the remaining coconut milk with 10 g sugar and a pinch of salt on low heat, stir in the slurry and cook 2 minutes.
5Plate the rice beside the sliced mango. Spoon over the sauce and sprinkle sesame.

Serve it like this

Pack the rice into a small bowl and turn it out as a dome. Fan the mango slices against it, spoon sauce over the top and scatter sesame.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Mango sticky rice with saffron coconut

Make it your way

Ingredients

Method

Mango sticky rice with saffron coconut

Make it your way

Ingredients

Method

Make it a meal