You will not find anything anywhere in the realm of sweets Thai mango sticky riceSweet and vibrant, but never cling, it provides tropical goodness with its ripe common and creamy coconut milk – the flavor that is sometimes supported by the soothing aroma of Pandan’s leaves and walnuts’ Mang Beans. Naturally, a dish like the sticky rice of the mango which is mostly made with fresh material will require a lot of attention to serve the temperature. Although insignificant seems to be insignificant, the temperature plays a big role in determining whether the dessert is considered as a comfortable pleasure or disappointing mess.

Some desserts get better over time, but the sticky rice of the mangoes is usually best fresh. The combination of warm rice and cool fruits is ideal for the complete pleasure of this dish. Hot sticky rice makes a soft and chewing bed to relax for juicy mangoes. In its proper position, the rice also absorbs coconut sauce better so that every morsel is fully infected with a creamy prosperity. Thick sauce should also be served at least slightly hot so that it can blank the sticky rice properly.

Nevertheless, enjoying the dish or also at room temperature is an option. This can also be better for those who harden the rice around the edges opposite the soft fruit. Just make sure that you use fresh, fully ripe mango, which is true for you to the delicious vibrancy found in the heart of this dish.

Food trains in Thailand fresh, you will often find that the mango sticky rice is served either at hot or room temperature, but never does warm piping. This is mainly because the viscous rice (main component) requires a delicate steaming process to cook evenly and to achieve a tender and chouby balance of texture. Boiling hot temperatures will only disintegrate glutinus grains and turn into a fleshy paste.

In addition, the temperature of the sticky rice will also affect the taste and texture of other ingredients. Needless to say, hot mango also does not look attractive. The slices will turn from soft and juicy to unpleasant gofi. Even coconut milk chutney should be boiled only slowly. Boiling it on high heat is one of the most common Mistakes to escape when using canned coconut milk Since it will curl due to separating and cooning protein and fat.

However, this does not mean that Mango sticky rice cannot be made further and cannot be heated. The remaining sticky rice will run in fridge and freezer For some time, so you can leave the dish for a few hours or days – provided that sauce and rice is kept separately. Once you are ready to eat sweets, microwave the rice and briefly do rice to bring back your comfortable heat. A spraying of water in rice and a splash of coconut milk in sauce can also reduce the compromised texture.