Mango Jelly and Sticky Rice
Mango Jelly and Sticky Rice
Get this quick and easy no-bake dessert recipe by Phol Tantasathien from Home Cooked: Thailand
  • Difficulty Level Easy
  • Technique Boiling
  • Preparation Time 6 hours
  • Cooking Time 30 minutes
  • Yield 4 servings
  • Sweet Sticky Rice:
  • 250 grams Glutinous Rice
  • 200 grams Coconut Milk
  • 60 grams Sugar
  • 5 grams Salt
  • Coconut Jelly:
  • 500 millilitres Coconut Juice
  • 50 grams Sugar
  • 1 tablespoon Dried Butterfly Pea
  • 2 teaspoons Carrageenan
  • Other:
  • 1 Ripe Mango
  • ½ cup Coconut Milk
  • 1 teaspoon Rice Flour
  1. Rinse glutinous rice and soak for 6 hours, then wrap with cheese cloth and steam for 25 minutes
  2. While cooking glutinous rice, bring coconut milk, sugar and salt to boil, and cool down to room temperature
  3. Mix hot cooked sticky rice with coconut sauce, pour into the pot and cover, leave for 30 minutes to cool down
  4. Cover the base of the ring with foil, lay the base with sticky rice
  5. Dice mango into small dice, put on top of sticky rice
  6. Make coconut jelly by putting all ingredients into the pot, bring to boil for 1 minute, take out the flower and pour on top of the mango
  7. Making a sauce by mixing ½ cup coconut milk with rice flour. Serve together

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