danengler + cornstarch   38

Thai Coconut Sticky Rice With Mango (Khao Niao Mamuang) Recipe | Serious Eats
The problems I had with this recipe were probably my fault:

1. I let the mangos ripen for more than a week after I bought them, to the point where the skins were wrinkled and had begun to darken. When I cut them open, however, the flesh was still over-firm and under-sweet. I guess you have to plan two weeks in advance before making this dish?

2. I can't tell if I didn't steam the rice long enough (4 minutes longer than specified) or too long, but it was on the firmer side of al dente AND firmly stuck to the kitchen towel in which it steamed.

3. If you want the rice and sauce to be snowy white, don't use unrefined cane sugar.

4. Make sure you add at least a few tablespoons (NOT teaspoons) of hot coconut milk to the cornstarch or your "slurry" will solidify into a gel as soon as you add it to the pot.
dessert  thai  asian  glutinousrice  stickyrice  coconutmilk  cornstarch  mango  sesame  madethis:good 
may 2019 by danengler

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