Coconut mango rice
By VicentaLakin
Thailand's classic good food, the required dessert to go to Thai restaurant, is healthy, and does not need the staple food. It's weird to have a combination of mangoes and rice. It's hard to imagine its taste. It's the kind of food that looks ugly and can't stop eating. It tastes so good with a rooster. It tastes better than the other coconuts。
Recipe Recommendations
- glutinous rice 150g
- pale coconut milk 200ml
- mango one
- sugar 1 tablespoon
- salt 1 teaspoon
- Fried mung bean kernels appropriate amount
- sweetening
- steamed
- three-quarters of an hour
- simple
Steps for Coconut mango rice
1
The rice soaks overnight. It's easier to use ordinary rice without Thai rice. It is also possible to add two-thirds of rice with one-third of Thai rice. The two approaches differ little。
2
200 ml of light coconuts are placed in the pot with a large spoon of sugar and a small spoon of salt to melt。
3
take 170 ml of coconut and pour it into the blistering rice and cook rice with it. it's like cooking. it's in the pot。
4
Cook it and plough it with a spoon。
5
Big mango goes to the skin, cut the meat, then slice, spare。
6
and bring the rice into the bowl, and then put it into the bowl, and a fragrance of mint leaves. finally put on the cut mango, and just pour the remaining 30ml coconut on it。
7
The finished product。
8
It's delicious