Hello everyone
How are you today ? I hope and pray that all members of the Plant Power community will always be given health and happiness in living this life. This time, I want to return to participate in the Plant Power Community, by sharing a simple and easy recipe for friends to duplicate at home or in your kitchen.
Some time ago, my wife and I went to Thailand for a vacation and did self-reflection on the culture and cuisine of other countries. We did many things there, going to islands, going to temples, museums and also enjoying various local culinary offerings there. One of the most memorable eating moments was when I tried the mango pulut there. This food becomes our regular breakfast menu when we are there because it tastes good and the price is cheap.
Mango Pulut is a dessert that we often find in several Southeast Asian countries, such as Thailand, Indonesia, Vietnam, Malaysia. Many people say that this dessert comes from Thailand and is popular in various Southeast Asian countries because it has a delicious taste and is easy to make. Maybe a question for friends, what is sticky rice?
Glutinous rice is a class of rice but has characteristics that are more sticky than rice in general. For the people of Southeast Asia, sticky rice has become an inseparable part of culinary products. There are lots of cakes, desserts or snacks made from sticky rice in my country and also in several Malay allied countries. In Indonesia, many snacks or desserts made from sticky rice are sacred and must be served at weddings or family events. For indigenous peoples, the sticky nature of sticky rice can be philosophized as a husband and wife relationship that is getting closer. Yup, that's how culture and tradition always have a philosophy.
So, this time I will share a tutorial on how to make Thai style mango pulut. I use mangoes that I pick from the mango tree at my house. Coincidentally, my mango tree is bearing fruit and the mangoes from the mango tree at my house have a sweet and delicious taste.
Ingredient and Tools
- Sticky Rice 400 grams
- Three pandan leaves
-Coconut Milk - Mango
- Cornstarch
- Salt and Sugar
The process of making Mango Pulut
First of all, prepare the materials and tools needed first. Some ingredients such as pandan and mango I took from in front of my own house.
Wash the glutinous rice first, then add enough pandan and coconut milk to cook the rice.
Prepare a wok, and cook the rice that has been given coconut milk until it becomes soft. This method of cooking aims to speed up the cooking process. Usually, people also prefer how to steam rice directly without having to use a pan like this.
Give enough salt.
Look at the condition of the sticky rice dough, if it starts to thicken and the texture starts to change. Usually we can mark it with the texture of the glutinous rice which has started to stick, and the reduced volume of coconut milk because it is absorbed by the glutinous rice.
After that, we will transfer the glutinous rice that we have cooked to the steamer. Next, we will steam the glutinous rice mixture until it becomes fluffier and has the right texture. This method of cooking can reduce cooking time by about 15 minutes, compared to if we steam the glutinous rice directly into the pot. Wait about 20 minutes until the sticky rice is perfectly cooked.
While waiting for the glutinous rice to be cooked, we prepare the coconut milk sauce first.
Prepare enough coconut milk, I got this coconut milk from old coconut juice.
Next, add sugar and salt to taste.
Add, enough cornstarch solution.
Cook this coconut milk over low heat, then add pandan leaves to give it a taste and aroma.
Keep stirring until smooth and perfectly thickened. If it has thickened, it means the coconut milk sauce is ready to be used.
Prepare the mangoes and make sure they are ripe mangoes. Then we prepare sticky rice that has been cooked and we arrange it on our plates. Pulut Mango is ready to eat. How are you friends? not difficult, right?
This mango pulut has various ways to eat it. This Mango Pulut has a balanced savory and salty taste, combined with a savory and sweet coconut milk sauce, then added with fresh mangoes to make this a delicious desert with a complex taste.
Various ways people enjoy this mango pulut. Some people prefer to pour the coconut milk sauce over the glutinous rice, then take a spoonful and add some fresh, yummy mango chunks. Besides that, there is also a way like I did. Take a mouthful of this sticky rice, I add pieces of mango and then I dip it in the coconut milk sauce, and even then it's equally delicious.
What do you think ? are you interested in trying it? thank you for stopping by my post, see you soon.
Call me Isdarmady, because I have a full name that is very long, namely Isdarmady Syahputra Ritonga. I am a head of the family who work as Farmers Vegetables Hydroponic and Consultant Hydroponics, sometimes I also sell coffee from various regions in Indonesia.
I have expertise dispensing coffee with a variety of techniques and tools brewing, because I have the desire to make a coffee shop with hydroponics as centerpieces. Help me realize that dream.
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