Glutinous Sticky rice 100%

Sticky  rice is a type of rice grown mainly in Southeast and East Asia which has opaque grains and is especially sticky when cooked. Northern and northeastern Thais traditionally eat glutinous rice as their staple food. Sticky rice is used as a main ingredient in many well-known Thai desserts such as sticky rice with mango

sticky rice mixed with coconut

          • 500 grams of white rice
          • 1 teaspoon of alum pound.
          • Water-soaked rice
          • pandan leaves, shred and bale about 10.
          • 350 ml coconut Milk
          • 200 g sugar
          • 2 tsp salt

Mango sticky rice mix
  
          • ripe mango
          • sticky rice mixed with coconut
          • Coconut milk (for topping)
          • Green beans roasted halibut

How to sticky rice mixed with coconut

          • 500 grams of white rice
          • 1 teaspoon of alum pound.
          • Water-soaked rice
          • pandan leaves, shred and bale about 10.
          • 350 ml coconut juice
          • 200 g sugar
          • 2 tsp salt

Mango sticky rice mix
  
          • ripe mango
          • sticky rice mixed with coconut
          • Coconut milk (for topping)
          • Green beans roasted halibut

How to Cook sticky rice mixed with coconut

          • 1. A clean rice Put down Alum Add water to cover the rice. Then stir until combined. Soak them for at least 3 hours.

          • 2. Wash the glutinous rice soaked with alum until clean. Drain and set aside for a moment.

          • 3. Pour the rice into a rice steamer and steamed leaves into a steamer to be put into boiling water. Steamed for about 20 minutes until the rice is cooked.

          • 4. Mix the cream with the sugar. And salt in a mixing people together. Steamed rice is cooked, pour into it. Stir until combined rooms left 30 minutes until the rice smoldering. Serve with ripe mango.

          • 1. A clean rice Put down Alum Add water to cover the rice. Then stir until combined. Soak them for at least 3 hours.

          • 2. Wash the glutinous rice soaked with alum until clean. Drain and set aside for a moment.

          • 3. Pour the rice into a rice steamer and steamed leaves into a steamer to be put into boiling water. Steamed for about 20 minutes until the rice is cooked.

          • 4. Mix the cream with the sugar. And salt in a mixing people together. Steamed rice is cooked, pour into it. Stir until combined rooms left 30 minutes until the rice smoldering. Serve with ripe mango.