Yami 특선

Salty coconut jam! Absolutely divine existence!



Thai mango sticky rice mango sticky rice.
Thai dessert. The Thai pinyin is kao niew ma muang.

Wouldn't it be too grand to get up early in the morning to do this? . . But once the glutinous rice is soaked, it needs to be disposed of.
Breakfast is full of Thai style, and it feels good.

Salted coconut paste is definitely an important presence here!
The original Thai version feels that the sweetness of coconut syrup is very heavy. This time, the sugar is slightly reduced according to the original version. You can increase or decrease the amount of sugar according to your own preferences.

——The recipe is here——
Dosage:
1cup Thai long glutinous rice (washed starch, soaked for 4 hours to one night)
2tsp mung bean shelled green beans (I used cashews instead)
a mango
coconut syrup:
2/3cup coconut milk
1/2tsp salt
1/4 cup sugar
salted coconut sauce:
1/2cup coconut milk
1/4tsp salt
1tsp sticky rice flour
1tbsp water

1. Wrap the soaked glutinous rice in cotton cloth and steam for 25-30min;
2. Put the coconut syrup ingredients together in a pot, cook until the sugar melts, cover with a lid to keep warm. Pour into the cooked glutinous rice, stir well, cover with tin foil and leave for 20-30min.

3. Stir the salted coconut paste ingredients evenly, put them in the pot and keep stirring and bring to a boil. Set aside.

4. If there are mung beans, use cold water, bring to a boil, turn off the heat, cover for 10 minutes, run the cold water, wipe dry, and bake in a pot over medium heat until crispy for later use.

5. Slice the mango into thin slices, shape and place on a plate. Plate the prepared glutinous rice, pour salty coconut milk over the glutinous rice and sprinkle mung beans.


There is no mung bean at home, usually peeled mung beans are used.
I used chopped peanuts this time, which is also good.
Call again for the salty coconut jam!

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Yami 특선

咸椰酱啊！绝对神级的存在！



泰国芒果糯米饭mango sticky rice。
泰国甜点。泰文拼音就是kao niew ma muang。

一大早起床就做这个是不是太隆重了一点。。。不过既然泡好了糯米就要处理掉嘛。
早餐就吃到满满的泰国风，感觉不错。

这里咸椰酱绝对是重要的存在！
泰国原版做得感觉椰糖浆甜味很重，这次是按原版做的稍微减了点糖，大家可以做的时候按自己的喜好增减糖量。

——菜谱来了——
用量：
1cup 泰国长糯米（洗干净淀粉，浸4h到一晚）
2tsp mung bean去壳绿豆（我用腰果代替）
一个 芒果
coconut syrup椰糖浆：
2/3cup 椰奶
1/2tsp 盐
1/4cup 糖
salted coconut sauce咸椰酱：
1/2cup 椰奶
1/4tsp 盐
1tsp 粘米粉
1tbsp 水

1. 浸好的糯米包在棉布里，蒸25-30min；
2. 椰糖浆的材料一起放在锅里，煮到糖融化，盖上盖子保温。倒到煮好的糯米，搅拌均匀，锡纸盖住放20-30min。

3. 咸椰酱材料搅拌均匀，放锅里一直搅拌煮滚后备用。

4. 如果有mung bean，用冷水，煮滚关火盖10min，过冷水，擦干，放锅里中火烘到脆一点备用。

5. 芒果切薄片，整形摆盘。准备好的糯米装盘，把咸椰浆浇在糯米上，撒mung bean。


家里没有mung bean了，一般是用脱皮绿豆。
这次用了花生碎，也不错。
再次为咸椰酱打call！

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