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Discover how to create a delicious Thai dessert—Sous Vide Coconut Mango Sticky Rice. This method ensures perfectly cooked rice with rich coconut flavor and ripe mango slices, making it a delightful treat for any occasion.
Ingredients Needed
- 1 cup glutinous sticky rice
- 1 1/2 cups coconut milk
- 1/2 cup sugar
- 1/4 teaspoon salt
- 2 ripe mangoes, sliced
- Optional: toasted sesame seeds or shredded coconut for garnish
Preparation Steps
Follow these simple steps to prepare your sous vide coconut mango sticky rice:
Step 1: Rinse the Rice
Thoroughly rinse the sticky rice under cold water until the water runs clear. This removes excess starch and prevents clumping.
Step 2: Prepare the Coconut Mixture
In a bowl, combine coconut milk, sugar, and salt. Stir until the sugar dissolves completely.
Step 3: Seal the Rice
Place the rinsed rice in a vacuum-seal bag or a resealable sous vide bag. Pour the coconut mixture over the rice, ensuring even coverage. Seal the bag tightly, removing as much air as possible.
Step 4: Cook Sous Vide
Set your sous vide cooker to 65°C (149°F). Submerge the sealed bag in the water bath and cook for 1.5 hours.
Step 5: Serve
Once cooked, carefully remove the bag from the water. Fluff the rice with a fork and serve topped with sliced mango. Garnish with toasted sesame seeds or shredded coconut if desired.
Tips for Perfect Results
- Use ripe mangoes for the best sweetness and flavor.
- Ensure the bag is sealed tightly to prevent water from entering.
- Adjust sweetness by adding more or less sugar to suit your taste.
- Serve immediately for the best texture and flavor.
Enjoy your homemade sous vide coconut mango sticky rice—a perfect blend of creamy, sweet, and fruity flavors that showcase Thai dessert tradition with modern cooking techniques.