Have you ever heard of mango sticky rice? Popular in Thailand, this dessert of sticky rice and coconut milk topped with mango is rich in flavor. Also, creamy textured.
Fun fact, this type of dessert is perfect for a vegan person. A beautiful blue appearance is also produced from blue pea flowers which are edible flowers.
Garden Inspired
The charming color of blue pea flowers inspires this beautiful dessert menu. The only edible flowers that still survive in my garden and can be easily propagated are the blue pea flowers of butterfly pea flowers.
Well, thanks for the internet. Through the internet, especially through friends from HIVE BLOCKCHAIN. I know edible flowers which I think are very valuable.
For me, blue pea flowers are very special with their bland taste. So, it is very useful to add a beautiful color to food or drinks without adding flavor. Moreover, blue, or the color of natural dyes is rarely found.
So, for this dessert, we use blue pea flowers as a natural dye. It will add great value to the eye first which will whet the appetite later.
I took directly the blue pea flowers which I will use to make dessert this time. Inside the basket, these edible flowers were preparing to use their charms to make beautiful food.
Mango Sticky Rice
I once posted about the mango sticky rice recipe. This time I will update. Because every day my culinary knowledge also changes. The dosage of the ingredients that I use is also of course different.
I also added blue pea flowers for natural coloring. You can skip these flowers for natural dyes. Instead, you can get the original version without color. Or also, you can use pandan leaves as green coloring.
By the way, there are also many versions of sticky rice seen from the addition of toppings. In several villages in Indonesia, we know this dessert uses durian fruit.
For variations on the use of this mango fruit, I know this recipe has Thai food. But, if you have other information about this sticky rice recipe, you can add it in the comments column.
The Ingredients
- 1 cup of sticky rice, soak for about an hour.
- 2 cups of blue pea flower water, you can use dried or fresh flowers. using a handful of fresh blue pea flowers, or 1 tablespoon of dried blue pea flowers.
- 1/4 cup of sugar.
- 500 ml of coconut milk
- 1/2 teaspoon salt
- 2 tablespoons of water with a tablespoon of cornstarch.
- pandan leaves
- sesame seeds for serving
- 1 large ripe mango
Cooking Instructions
Soak sticky rice
Prepare a container. Then soak the sticky rice for about 1 hour. We have to soak the sticky rice so that the final texture of the sticky rice doesn't become hard when cooked later.
Soak the blue pea flowers.
Prepare blue pea flowers. You can use the dried flower version, or the fresh flower version like I used in this recipe.
Soak them in hot water until they take on the desired color.
Cook sticky rice
Prepare a rice cooker. Then, cook 1 cup of sticky rice with 2 cups of blue pea flower water. Also, add a sheet of pandan leave if you have it.
What if you don't have a rice cooker? You can cook rice with a normal cooking pot. After there is no more water in the rice, you can continue to steam the rice until the rice is soft but not runny.
Cooking Coconut Sauce
While waiting for the rice to cook, prepare the coconut sauce. Cook 500 ml of coconut milk with 1/2 teaspoon of salt, and 1/4 cup of sugar, also a pandan leaf. Stir until they simmer.
After simmering, take 1/4 cup of coconut milk sauce to later mix it with the cooked sticky rice.
The remaining coconut milk sauce is then added to a mixture of 1 tablespoon of cornstarch which has been dissolved with 2 tablespoons. Stir them thoroughly until thickened, then set aside.
Mix the cooked sticky rice with coconut milk sauce
After the cooked sticky rice is removed from the rice cooker, stir well so that the texture becomes dry by leaving it for a while.
Then, add 1/4 cup of coconut milk. Stir them well. Then cover with a napkin for a while so that the coconut milk sauce seeps into the cooked sticky rice.
Prepare ripe mango
Peel a ripe mango. Then cut the mango according to taste. Can be formed cubes, or just formed slices. And, set them aside.
Serving
Place the sticky rice on a serving plate. I formed sticky rice using a circular cake cutter. You can also use a small bowl to form sticky rice.
Then, neatly arrange the mango pieces on top of the sticky rice. Or, place the mango pieces on one side of the sticky rice shape.
Pour coconut milk sauce over them. Then, sprinkled with sesame seeds for the final touch. Voila! Melting coconut milk sauce on sticky rice and mango.
Big Improvisation From My Previous Recipe
To be honest, I think this recipe is better than my previous recipe. The texture of sticky rice is softer but doesn't look soggy.
Also, blue pea flowers really increase the mouthwatering value of this dessert. I really appreciate the presence of coloring for the sticky rice to be more interesting this time. I hope one day you can taste this authentic dessert. Don't miss this!
Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.
Best Regards,
Anggrek Lestari
Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share life, poem, and food content that makes others happy and can get inspiration.
Contact Person: authoranggreklestari@gmail.com
Discord: anggreklestari#3009
