Ingredients: Thai special glutinous rice RAITIP snake tooth white glutinous rice 1 cup (250ml cup) coconut milk 1 cup white sugar 1/3 cup or a spoonful of salt 1 Tsp. (teaspoon) 5g fresh mango 1-2 coconut milk

Topping coconut milk 1 Cup (250ml) salt 1/4 Tsp. (teaspoon) rice flour (or cornstarch instead) 2 Tsp (teaspoon) optional pandan leaves 4-5 roots or pandan essence instead 3-4 drops in Thailand

Cooking | The most authentic Thai mango sticky rice recipe in history (one of the best). Wash the Thai sticky rice until the rice washing water is clear and not turbid. Regarding the choice of glutinous rice, I especially recommend the sticky rice recommended by the beautiful teacher in the step chart.

You should be able to buy it from a certain treasure.

Learning to cook in Thailand | The most authentic Thai mango sticky rice recipe in history (unique) Step 1 is a very important step. You need to soak the glutinous rice in water for at least 3 hours. If you use hot water, the soaking time will be reduced by half.

Learning to cook in Thailand | How to make the most authentic Thai mango sticky rice in history (unique). Step 2 is a very simple step. Next, we need to steam the glutinous rice.

Regarding how to steam it and how to make it taste authentic, there is actually a lot of fuss involved.

The traditional method in Thailand is to use an inverted triangular bamboo basket, add an appropriate amount of pandan leaves, and place it in a special rice steamer so that the rice can be heated evenly and the flavor of the pandan leaves can be fully integrated into the glutinous rice. Learn to cook in Thailand

| Step 3 of the most authentic Thai mango sticky rice recipe in history. Use a bamboo basket to steam for about 30 minutes. After 15 minutes, turn the rice over and steam the other side for 15 minutes. However, it is common in China.

If these appliances are not available, they are written here to let everyone know some local operation methods. The following are alternative methods.

Learning to cook in Thailand | The most authentic Thai mango sticky rice recipe in history (no one) Step 4: You can choose to use an ordinary steamer at home, lay a layer of gauze on the steamer, then put the pandan leaves, and

Put the glutinous rice into the filtered water and steam it for about 20 minutes.

Learning to cook in Thailand | How to make the most authentic Thai mango sticky rice in history (one of the best) Step 5 If you don’t have pandan leaves, you can search for a treasure and use pandan leaf essence. If you don’t have it, you can ignore it.

Learning to cook in Thailand | How to make the most authentic Thai mango sticky rice in history (the only one of its kind) Step 6: While steaming the rice, you can start to prepare the ingredients for the coconut rice to give the rice a rich coconut sweetness.

Put the coconut milk, salt, white sugar (if possible, it is best to use palm sugar) and pandan leaves in the pot, turn on medium heat, stir while heating, until the coconut milk boils slightly and is fully integrated, then start from

Remove from heat and set aside.

Learning to cook in Thailand | The most authentic Thai mango sticky rice recipe in history (unique). After the rice is steamed in step 7, pour the coconut milk in step 7 into the rice and stir thoroughly.

Leave it for 15-20 minutes so that the rice absorbs the coconut milk and various flavors.

The final state of the glutinous rice is a bit soft and mushy.

The 20 minutes here basically means stirring thoroughly in the first ten minutes, then letting it sit for the next 10 minutes before serving~~ Learning to cook in Thailand | The most authentic Thai mango sticky rice in history (no one), step 8, generally eaten

Mango rice will also come with a topping. The way to make topping is to put the ingredients into the pot, stir well and combine, then turn on medium heat and turn off the heat when the liquid becomes thick.