Thai Sticky Black Rice Pudding (Mark’s Cuisine)

Are you looking for recipe inspiration Thai Sticky Black Rice Pudding (Mark's Cuisine) ? How to make it is difficult and easy. If it is wrongly processed, the results will not be satisfactory and it tends to be unpleasant. Whereas Thai Sticky Black Rice Pudding (Mark's Cuisine) What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Thai Sticky Black Rice Pudding (Mark's Cuisine), starting from the type of material, then the selection of fresh ingredients, to how to make and serve it. Don’t worry if you want to prepare Thai Sticky Black Rice Pudding (Mark's Cuisine) delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Thai Sticky Black Rice Pudding (Mark's Cuisine) adalah 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

So, this time, let’s try it, let’s create it Thai Sticky Black Rice Pudding (Mark's Cuisine) home alone. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. you can make Thai Sticky Black Rice Pudding (Mark's Cuisine) use 6 type of material and 6 manufacturing step. Here’s how to make the dish.

Tried the Indonesian version and this is an easy recipe for similar results.

Ingredients and spices that need to be prepared to make Thai Sticky Black Rice Pudding (Mark's Cuisine):

  1. 3/4 cup Black Rice
  2. 2 Cups hot water for soaking
  3. 1 Star Anise (optional)
  4. 250-270 ml coconut cream/milk
  5. 1/2 cup palm/brown sugar (to taste)
  6. Pinch salt

Steps to make Thai Sticky Black Rice Pudding (Mark's Cuisine)

  1. Pre-soak the black rice overnight in 2 cups of hot water. Photo shows ingredients after soaking (with the water drained away and collected from the rice).
  2. Place the soaked black rice in a saucepan with 1.5 cups of the soaking water. Add star anise and bring to boil.
  3. Turn heat to lowest temperature and cook for 35-40 minutes (adding more water and time if needed). Rice should be soft, sticky and cooked through before next step.
  4. When rice is soft, sticky and cooked through add 2/3 of the coconut cream and the 1/2 cup of sugar. Cook until sugar has dissolved. Once sugar has dissolved the black rice has finished cooking. Mixture should be more gloopy now than clumping.
  5. To make the sauce: add the remaining coconut cream to a saucepan. Add a pinch of salt. Heat until warm.
  6. Serve black rice and sauce together in a bowl. Additional serving options: Add banana, mango or blueberries.

How ? It’s easy? That’s how to make Thai Sticky Black Rice Pudding (Mark's Cuisine) which you can practice at home. Hopefully useful and good luck!

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