Yesterday I actually dreamed that I was on the beach in Pattaya, Thailand:
Lying on the beach chair blowing the gentle sea breeze, holding a large coconut, from time to time to take a sip of cold coconut water, it is not comfortable
However, the aroma of coconut is always inferior to the aroma of mango sticky rice in the restaurant. I walked to the door with a pleasant taste, but was stopped by the waiter, who said: I don't wear a mask, I am not allowed to enter
Then I immediately woke up: how can I go out without wearing a mask? Fortunately, it was just a dream...
Oh ~ my identity as a food blogger is simply smoking and smoking lungs, even in my dreams I am thinking about eating, although I did not eat it in the end, but in reality I can arrange it myself:
Mango sticky rice cake
See clearly! It's a cake~
Thai mango sticky rice we taught last year, today's this, the level is richer, the collocation has also changed, but also changed a way of dressing, the value is simply ridiculously high, very suitable for sharing with relatives and friends, but also suitable for selling yo ~
To make this sticky rice, colorful leaves and coconut milk I suggest must have, close your eyes and bite open, the fragrance that seeps into each grain of rice, it is exactly the same as what I ate in Thailand, super authentic!
Sticky rice that was eaten in the ancient city of Chiang Mai before
Traditional sticky rice is usually boiled with coconut milk and rice noodles.
We are making a cake today, I changed it to coconut milk cream, the aroma and consistency are beyond the original, a spoonful of scooping down, absolutely!
For the base cake, I still use the recipe of the small four rolls, but I replaced the sugar item with half sugar and half dried mango.
With the blessing of dried fruit, the soft cake has more grainy feeling and is full of fruity aromas
>>> <<< of time
50min
>>>烹 饪 器 材<<<
Oven, steamer
>>>烹 饪 食 材<<<
Serving Size: 5-6 pcs (280ml)
Dried mango chiffon cake:
4 eggs / corn oil 40g
Milk 40g / Sugar 20g
Low gluten flour 40g / dried mango 20g
Thai sticky rice:
Thai glutinous rice 150g
Coconut milk 150g / salt 2g
White sugar 20g / colorful leaves two large pieces
Coconut milk cream layer:
Coconut cream 100g
10g white sugar
ornament:
Mango two large
Coconut crisps to taste / crispy mung bean kernels to taste
>>> production process <<<
1: Make a cake base first: 20g of dried mango cut into pieces, add a little low-gluten flour to prevent sticking
2, 4 eggs to separate the egg white and egg yolk, add 40g corn oil to the egg yolk, beat to the emulsified state and add 40g milk and stir well
3: Sift in 40g of low gluten flour, stir until there is no dry powder, add 20g of dried mango
4: Add 20g of white sugar to the egg whites and beat until the hook is bent
Take 1/3 of the meringue and pour it into the egg yolk paste, stir well, pour into the remaining meringue, stir well (the egg whites do not have to be too strong, the overall cake is softer and sticky rice is more compatible)
5: Pour into a tarpaulin baking dish, shake out the large bubbles, put it in the preheated oven, heat up and down at 170 ° C, bake for about 20 minutes
After baking, let cool, invert the buckle off the mold, cut into the same size as the mold
6, then make the sticky rice part: first cut the diced mango, and then put the 150g of glutinous rice soaked in advance on the pot and insert the colorful leaves (soul!). Steam for about 30 minutes on high heat until cooked thoroughly
Sticky rice remember to wash and soak in advance for about 3 hours
7: Pour 150g of coconut milk, 2g of salt and 20g of sugar and colorful leaves into the pot, heat and cook over medium heat until it is boiling
8: After the glutinous rice is steamed, pour in the coconut milk while it is hot, mix well and wait for the coconut milk to slowly absorb
9, now to beat the coconut milk cream: coconut milk cream must be refrigerated for 24 hours, after opening the box, pour out the part that will flow, leaving only 100g of thick part, add 10g of sugar, beat to 60% state. Set aside in a flower bag
If you prefer a thicker one, you can refrigerate it for another two hours, and it will become a little thicker
10. Finally, assemble: add dried mango chiffon to the bottom layer, then lay Thai sticky rice, squeeze in coconut milk cream, put fresh mango grains, and finally sprinkle coconut chips and mung bean kernels (this is the standard glutinous rice assembly method)
The mango sticky rice cake is ready
I love making this kind of box cake, and after assembling it layer by layer, it is particularly fulfilling
When you assemble, you can also be a little private, and put the part you like thicker...
A spoonful dug down, the layer of sticky rice slightly resisted, sent into the mouth, and sure enough, it was the most chewy.
The soft sticky rice is full of coconut milk and colorful fragrance, mixed with sweet and sour and fresh mangoes, so that people are reluctant to give up.
Crispy coconut chips and mung bean kernels enrich the taste, this box is really who eats who loves!
As the saying goes, "day to think, night to dream", I am even eating in my dreams, and the foodie attribute is really implemented to the end
However, I occasionally have strange dreams, those scenes that are comparable to horror movies, are also quite memorable, although I know that it may be too tired, but I still think it is amazing.
I don't know if you have any special dreams, let's talk about it
Tips：
1, mango dry wet will become sticky bottom, so when spreading the cake paste can be appropriately gently spread
2, glutinous rice must be steamed at one time, if stopped halfway, rice is easy to sandwich. If you like rice with clear grains, you can halve the amount of coconut milk
3, coconut milk to send need to buy UHT COCONUT CREAM instead of COCONUT MILK. The above ingredients can be found in some orange software, Thai sticky rice material pack! One-stop shop
4. It contains sticky rice and fresh fruit, it is recommended to eat it on the same day