Here I will share with you how to make Thai style mango sticky rice, with very simple steps that you can begin to implement in your kitchen.

1. Mango sticky rice (for 5 sticky sticky rice in the picture)

250 grams of sticky rice
400 ml of coconut milk
2 to 3 ripe mango fruits
130 grams of sugar, 1 teaspoon of cornstarch, yellow sesame seeds and a little white salt

First glutinous rice bought to have to soak overnight for soft then wash the rice thoroughly and then drain.
North of the sticky on the stove with a large fire for boiling water and then sticky rice into the noodles.
Note: You should lined a large cloth with curtain net before inserting the folds. In this way, sticky rice will not penetrate the bottom of the chute, but it is easier to remove the sticky rice.
Initially you just glutinous rice glutinous rice for 10 minutes and then pour into batter mixed with 150 ml coconut milk and 80gram sugar. Sticky rice mixed with coconut milk and sugar will be very wet.
Next you put the folds, cover and continue to steam until cooked (about 20 minutes). However, occasionally you have to open the lid and use sticky rice rolls are evenly cooked and is dry again.
With 250 ml of coconut milk remaining you put in a small saucepan with 50 grams of sugar and a little white salt, put on the stove and flush the sugar evenly.
Corn flour mixed with some water and then slowly poured into the coconut milk pot to create a comparable. Stir gently until the coconut milk is slightly boiled, the sugar is dissolved and the cornstarch is cooked.
Peeled sand noodles, cut two halves on both sides into small pieces to eat so that the shape of half mango.
Presentation of Thai mango sticky rice: Transfer to thin plate, then sprinkle coconut milk on the top, add a little yellow sesame seeds, next mango is ripe. Hot to enjoy the delicious taste of Thai mango steamed you.