Mango With Sticky Rice Recipe
Traditional Thai dish that consists of sweet but somehow also salty rice that’s creamy and full of great smelling spices. Paired with light and refreshing mango creates an irresistible duet.
Servings: 5 people
Calories: 90kcal
Cost: 4$
Equipment
- Rice cooker
Ingredients
- 1/2 cup Barley
- 11/2 cups Water
- 3 tbsp Date Syrup or 6 whole pitted dates
- 1/2 cup Coconut milk
- 1 pinch flavors: cardamom, vanilla, cinnamon
Instructions
- Simmer coconut milk with cinnamon, vanilla essence and cardamons. Remove about 50mls of the mixture and set aside for later.
- Add in the cooked barley. Let the barley thicken in the milk mixture, stir continuously to prevent burning the bottom
- Depending on how you're serving this dish, slice the mango as desired. Use a potato peeler to create the flower look or cut into blocks or thin sticks.
- Make a pouring sauce using the coconut milk you put aside, add 1 tsp of tapioca flour, and blend well. Bring to a boil until the mixture thickens. When you’re ready to serve, pour over the final dish.
