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Thai Sticky Rice With Mangoes

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.0945
Energy (kCal)1236.5
Carbohydrates (g)164.404
Total fats (g)58.2335
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Rinse and soak glutinous rice for a minimum of 4 hours. | 2. Using a traditional Thai rice steamer boil water in metal basin. | 3. Wrap soaked and drained rice in cheesecloth and place in bamboo portion of steamer, cover with the lid to a 3 quart sauce pan so as to trap most of the steam. | 4. Set timer for 25 minutes. | 5. Meanwhile, peel and slice mangoes vertically off of the central pit. | 6. Cut widthwise into several pieces. | 7. Set aside. | 8. In a small saucepan heat coconut milk, sugar and salt over low heat until hot. Do not allow to boil or the coconut milk may curdle. | 9. Reserve a scant 1/4 cup of the milk mixture. | 10. When rice is finished steaming remove from cheesecloth and place into saucepan holding coconut milk mixture, breaking up rice to fully soak in milk. | 11. Allow to sit for no longer than 5 minutes. | 12. Serve immediately using reserved coconut milk mixture to drizzle over rice and sesame seeds to sprinkle on top. Serve mangoes atop rice or beside. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    mango 1 - - - -
    glutinous rice 1 cup 684.5 151.108 12.5985 1.0175
    coconut milk 1 cup 552.0 13.296 5.496 57.216
    cane sugar 1 tablespoon unbleached - - - -
    salt 1 dash - - - -
    sesame seed - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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