蒸芒果椰浆糯米饭 (Coconut Sticky Rice with Mango)

蒸芒果椰浆糯米饭 (Khao Niaow Ma Muang)

 是一道材料简单，做法容易的泰式甜品。

 有旅泰经验的朋友，应该对他都不陌生吧！

蒸透的糯米，浇上浓郁的椰奶，搭上香甜厚身的芒果肉，

 一匙入口，那三鲜合一的美味，非笔墨所能形容。

唯有亲自品尝，方知当中的奥妙！

你尝了吗？

蒸芒果椰浆糯米饭

材料：
200克 糯米
250毫升 椰奶
2汤匙   细砂糖
1/2茶匙 盐
1个大芒果，去皮，切片

做法 ：
1。将糯米以冷水浸泡过夜，沥干待用。
2。将浸泡过的糯米，撒开在整盘上，上蒸锅，大火蒸25-30 分钟或至软。
3。这时，将椰奶，糖和盐在一个小煲，以中火煮溶糖和热椰奶（不可煮滚，一滚就熄火。
4。将蒸软的糯米饭移进一个碗里，加入一半煮热椰奶 ，搅拌均匀，置旁5分钟待用。
5。将一份椰奶糯米饭，舀进一个饭碗，压平，然后倒扣排放在盘子上。 在浇上剩余的椰奶，和切片芒果一起享用。



Coconut Sticky Rice with Mango

Ingredients
200g  glutinous rice
250ml coconut milk
2tbsp caster sugar
 pinch of salt
1 large mango, cheeks removed, peeled, thinly sliced

Method
1.  Place glutinous rice in a bowl. Cover with cold water. Set aside overnight to soak. Drain. 
2.  Spread  the glutinous rice over a tray and place on a steamer. Covered, steam, for 25-30 minutes or until rice is tender and translucent.
3. Meanwhile, place coconut milk, sugar and salt in a saucepan over medium heat. Stir until sugar dissolves and coconut milk is heated through (do not boil).
4.  Transfer the rice to a large bowl. Add half the coconut milk mixture and stir to combine. Set aside for 5 minutes to stand.
5.  Divide the rice among serving plates. Shape each portion into a up side down bowl shape. Spoon over the remaining coconut milk.Serve with the mango slices.

最近正逢芒果旺季，

我家的芒果王，是出一包，进一包的搬回一大堆芒果，

除了斋吃，做了芒果布丁，芒果椰奶西米露 ，芒果乳酪蛋糕和这道蒸芒果椰浆糯米饭。

父女俩还下新的订单 - 芒果班戟，

我来者不拒，全单照做，希望有机会与大家分享。

I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young.