Black Sticky Rice with Mango

May 13, 2009 | Category: SPA Food | 1 Comment »

mango_left.jpgMethod
Soak black glutinous rice and white glutinous rice separately in water overnight. Drain and combine.

In a steamer, steam rice for 30-40 minutes. In a saucepan, over a medium heat, combine brown sugar and coconut milk and simmer for 7-10 minutes, stir constantly and ensure sugar has dissolved. Pour milk mixture into a large mining bowl, add cooked sticky rice and combine. Cover the mixing bowl with a lid or cling film and allow rice to absorb liquid for 30 minutes. Form the sticky rice into oval shapes by hand; there should be enough for 15 pieces. Place mango wedges on top and serve.

Nutrients Per Piece
Energy 259.15 kcal
Protein 4.15 g
Carbohydrate 51.21 g
Fat, Total 4.59 g

Ingredients

  • 300 g (10 ½ oz) black glutinous rice
  • 300 g (10 ½ oz) white glutinous rice
  • 180 g (6 oz) brown sugar
  • 225 ml (8 fl oz/1 cup) coconut milk
  • 750 g (1 lb 10 oz) ripe mangoes, peeled and cut into bite-size wedgesThis recepie comes from the very wellknown Chiva-Som International Health Resort

This entry was posted on Wednesday 13 May 2009 à 11 h 59 min and is filed under SPA Food. You can follow any responses to this entry through the RSS 2.0. You can leave a response, or trackback from your own site.

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1 Comment for “Black Sticky Rice with Mango”

  1. Lek Sutthana says:
    6 October 2011 at 16 h 34 min

    Nice article. The best sticky rice or glutinous rice comes from Thailand. It is opaque in color unlike other rice which tends to be translucent. It can also used as a glue and is easily fermented to make a sweet liquer. Sticky rice is great stuff!