You really are one of the best cooking channels out there! No clickbait titles or thumbnails, detailed but easy to understand recipes and straight to the point. So glad I discovered you!
One time in Chiang Mai, i bought mango sticky rice from a night market. The seller covered the hot sticky rice with jasmine flowers. And the sticky did smell like the flower and i liked it
about Beet The compound that give the red color, betanin, can degrade through hydrolysis (breakdown in the presence of water, which is prevalent in food) due to heat. one of the possible product, betalamic acid, is yellow. The mixture of betanin (red) and betalamic acid (yellow) would be orange. as for Butterfly Pea since the color of anthocyanin depends on pH and pH depends on concentration of acid/base, steaming would dilute the acidity and cause pH to increase, turning the color to less purple and more blue. Heat can also cause degradation of color compounds like in the case of beet.
@@PailinsKitchen from what I have read of the recipes and on betanin, 1. Color still in beet's tissue is more protected than the extracted color so, cooking beet can leach more intact betanin into the soup. Extracted color on the rice grain, meanwhile, is not protected and getting exposed to hot steam make it easier to hydrolyze. 2. the stability of betanin depends also on pH. Betanin is more stable in acidic condition which borscht can provide.
@@PailinsKitchen I'm no scientist but I am Ukrainian. Borsch keeps its color because of the vinegar added to give the soup the sweet and sour flavor that makes Borsch, Borsch. 😊 Also, the beets are one of the last ingredients added to the soup to make sure they retain their color. Smachnoho!
I've made this recipe more than ten times and every time everyone loves it. I happened to want to make it yesterday, so I had a revision on the website and stumbled on this new video before it released here. A few tips: 1. Here in Hong Kong few restaurants garnish this dessert with crunchy mung beans, which add tons of texture and flavour, so to me they're a must. Don't use any less water than instructed when you cook them or they'll be hard rather than crunchy (but you don't need more if you're doubling the recipe). Some restaurants use toasted coconut flakes instead, which are quite good, too. 2. The sugar amount is pretty much to taste. I use 60% (half sugar and half erythritol) or 55% (only sugar) of what the recipe calls for, and also cut the salt (in both the syrup and the sauce) by half. 3. For the syrup I use "natural" coconut milk (the thinner type that doesn't contain additives), and for the sauce I use the "processed" type because it's thicker so I only need to add salt. But if you want the sauce to taste better, I still recommend the "natural" type. 4. In a pinch, you can reduce the soaking time to two hours. 5. I usually only make this in May and, maybe, early June because it's the season of the Thai Mahachanok mangoes. They taste sweet, aren't too fibrous, have small seeds, and are inexpensive (no more than HK$10 each in my neighbourhood while the Nam Dok Mai cultivar can cost about HK$30 each). But it seems to me they aren't having a big season this year, so yesterday I went for the Philippine Carabao mangoes, which worked just as well.
Interesting take. My Thai girlfriend finally embraced using our 10 year old Zojirushi rice cooker instead of here old school steamer basket. It only took me a year to persuade her after watching your video. 🙄Albeit after she figured out that raising the amount of water from 2/3 to 3/4 was more to her liking. She is now ecstatic that she can cook decent sticky in the rice cooker. Thank you.
Omg! This video was so lovely and entertaining. I love sticky rice, but this was sent to the next level with the rice coloring. I loved it. Thanks for sharing
Wow, that was a lot of work, but I was impressed that the majority of colors were from natural ingredients. Personally white rice is just fine, it's the taste I'm going for. Thank you Pailin, I haven't had this dish in decades and look forward to giving it a try.❤️👍
Thank you for dropping all the little tricks that makes the difference. Your great effort is appreciated. Definitely will try but not all colors at the same time.
So lovely~ Something that is worth the try if I have the time on weekends. Seems easy to do at home. Also, we do the highball tumbler trick for peeling mango cheeks. Cut the cheek from the seed with the skin on, then use the highball tumbler or a tall glass to snag the narrow end of the mango and separate the skin from the flesh, then gently run the mango cheek down the glass, with the whole cheek flesh plopping into the glass while the peel is left behind at the outside wall of the glass. This only works for ripe mango that are not fibrous though (think Ataulfo and carabao mangoes), fibrous ones or very dense and firm mangoes may break when peeled this way. Have been doing this for mango float or anything that requires mango cheeks as garnish.
It's a bit of an online controversy in Thailand whether to pour the coconut sauce on the sticky rice or directly on the mango. Thanks for shedding light on this lol
There are other options for coloring rice that would flavor the rice. Gardenia fruits are used for yellow food dye and supposedly have a flavor but I've found it too subtle to notice, it is used in Korean mung bean jelly. Saffron would also dye rice yellow and definitely has a flavor but that flavor might not work for a dessert (also expensive). I have not tried this with rice but red berries will dye pastry and cake (the flavor might survive steaming not sure). Pomegranate and cranberry juice both stain anything, cranberry juice at least maintains its flavor when heated. I think the question is how far afield from Thai flavors you'd want to go and how many batches of glutinous rice you'd want to make experimenting with coloring rice to find good colors and palatable flavors.
Thanks! I should note turmeric has a flavour if you use enough of it, but not one I actually want to be noticeable in this so I use just enough to stain.
This looks like fun! I always buy Aroy-D coconut milk based on your previous advice. However, I usually buy it in cans. I had no idea that there was much of a difference. Thanks.
“I just gave myself a standing ovation!” 😂 You’re too funny! I tried mango sticky rice at our favorite Malaysian restaurant in NJ and OMG, how come I never had that growing up in Singapore?!?! But after watching your older video on MSR and then this one, I’m definitely going to try this. Thank you for always putting on a brighter her smile and great lesson.
In my opinion and from my experience. After you boiled the beets, it"ll be orange, but if you leave it overnight. It'll be red. Love you, beautiful (inside and out)! ❤❤❤
I wish I could get those yellow Thai mangoes where I live. The only ones I can reliably get in Denmark are the Kent variety, and they just don't cut it.
You must only get Thai Honey Mangoes - tried other varieties like Rainbow and types from Malaysia and Indonesia - the taste does not work. Trust me - just made this dish this morning from the first crop this year to arrive in Singapore.
@@chrisd5964Have tried several, none carry fresh fruit here. It's all herbs, bok choi and maybe lotus root if we're fancy, and that's including the big ones in Copehnagen.
@@GenericMcName Odd that they don’t. I’m UK based and London online Thai supermarkets have them but at eye watering costs - 20 euros a kilo, which equates to 10 euros per golden mango. Maybe they are made with real gold!
@@chrisd5964London is a completely different beast to Denmark. Remember that the population of London + close suburbs is by itself twice that of my entire country. I think that it's just too expensive for the shops to import a very fragile, perishable fruit through the channels that they have. There are probably too few buyers willing to pay the cost, and that's why they don't import them.
The beet turned orange after it get cooked and soaked in water reminds me of a seaweed paper soaked in water and breaks down, turned to green. I like your presentation and your channel, wishing you all the best. สวัสดี🙏
You can find deep fried split mung beans as a snack at an Indian grocery store, they are usually called “Moong Dal”. The package is probably too large for just this dish but it’s a nice light snack
Thank you for sharing the recipe!! I was wondering if I made a little more sticky rice, how can I store it for still remaining the good texture? Can I keep in the fridge or freezer? Thank you so much!🙏🏻
In Chiang Rai Blue Temple shops they where selling blue coconut ice cream with blue sticky sweet rice. It was awesome. Is coconut milk extracted at home kitchen good? Also Beetroot contains betalains, a group of pigments that can turn yellow when heated.
Thai sweets are a bit of an acquired taste, I remember a lot of very sweet jelly concoctions. One thing I did love were those little balls made of tapioca (tapioca flour I guess), my Thai friends practically did an emergency stop in the car when they saw a guy grilling them at a cart by the roadside. Any idea what they were Pailin?
I actually kind of like the Mango to be a little bit sour, and very cold, and the rice to be piping hot. The contrast in temperatures, textures and flavours is just happiness in my mouth.
Thank you for the tip/fact about the mango being sweeter on the stem side! I have officially claimed that side of the mango for reasons my family doesn’t know 😂
I'm amazed by the amount of work that went into that dish! Waouh! Congratulations! You did a Fab job as always although I'm unlikely to reproduce the recipe!!! I was wondering if this is something you would serve as a snack or as a dessert? Thanks a lot for your tips on buying Mangoes. Your videos are always a delight to watch & your clear explanations together with your beautiful smiling face is a joy to watch at the end of a busy day.....😊
I'm wondering if the water from red/purple cabbage would give you the red you seek. As for the recipe, thank you for covering all the little details! So many recipes don't mention the yummy crispy mung beans or how to make them!
Thanks for the recipe.. when making the green sticky rice, I did the same as you blending the pandan leaves… but it would leave the bitter taste to the sticky rice. Wondering if you have encounter the same issue as well.
This is so beautiful but also insanely laborious, lmao. I've made your original mango sticky rice recipe and it was an absolute hit. Maybe I'll do this for pride XD
i think the beet juice changes to orange (or rather a light brown) is due to it being cooked or heated for a long time. just like how if you overcook the beet itself, it loses its reddish tone and turns brownish. i think it would be better if you colour the soaking coconut milk, rather than colouring the rice before steaming.
Sawadee kha Pailin. Where did you get your mango? We can’t get mangos like that in TX. So frustrating. I make mango and sticky rice for my children all the time, but the mangos are horrible. You are right, this recipe, the mango is the star.
mangoes are a huge deal in indian culture. if you have any indian supermarkets near you then they'll have the right mangoes. india only has sweet yellow mangoes, and not the south american sweet and sour mangoes
Hi Pai and Adam, This is very yummy dessert. Unless compared to sticky rice with durian....... Which colour is your favourite, Adam? You didn't give her standing ovation? Pai had to do it herself! ;)
Could you pls advice, i bought some extremely hard black glutinuos rice which wouldn't cook at all and stays hard despite soaking it overnight. I'm unsure how to proceed with it and it has been sitting in the larder like forever. Thanks
Black glutinous is better if cooked or boiled for 15 min or so then mixed 2:1 uncooked white glutinous rice to the black ones you just boiled and soak then steamed together later
Yes, you can and you can re-steamed it. I've done it before with other PLAIN glutinous rice recipe. However, for the after syruped sticky rice. That one, I'm not sure, could be too mushy. Best to freeze them BEFORE mix them with the syrup sauce. You can mix with syrup AFTER re-steamed it.
It’s fine for 1-2 days for me But it can become hard and dry so you have to steam it again but I prefer putting it in a bowl with a dish filled with water underneath the cover with a lid and heat it up in microwave oven for 3 minutes since it’s much quicker.
Add ginger in the coconut syrup, remove the crunchy mung beas, and put some hot chocolate, and the recipe is nearly identical to the Visayan puto maya and mango with chocolate
I don’t recommend any sugar substitute. The sweet rice has a sweet note already; combined with ripe mango is enough. I make it without any additional sugar because I have diabetics in my circle of friends and family. Hope this helps.
I sometimes use half sugar and half erythritol (the total amount is 60% of what the recipe calls for, and I cut the salt by half, too). It's sweet enough for me and I can't taste the erythritol. If you don't mind its flavour, try all erythritol. You can also try allulose, which I heard tastes just the same as sugar but is a bit more expensive than erythritol.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
You really are one of the best cooking channels out there! No clickbait titles or thumbnails, detailed but easy to understand recipes and straight to the point. So glad I discovered you!
One time in Chiang Mai, i bought mango sticky rice from a night market. The seller covered the hot sticky rice with jasmine flowers. And the sticky did smell like the flower and i liked it
about Beet
The compound that give the red color, betanin, can degrade through hydrolysis (breakdown in the presence of water, which is prevalent in food) due to heat. one of the possible product, betalamic acid, is yellow. The mixture of betanin (red) and betalamic acid (yellow) would be orange.
as for Butterfly Pea
since the color of anthocyanin depends on pH and pH depends on concentration of acid/base, steaming would dilute the acidity and cause pH to increase, turning the color to less purple and more blue. Heat can also cause degradation of color compounds like in the case of beet.
Thank you! As a follow up: do you know why borscht does not turn orange when cooked?
@@PailinsKitchen from what I have read of the recipes and on betanin,
1. Color still in beet's tissue is more protected than the extracted color so, cooking beet can leach more intact betanin into the soup. Extracted color on the rice grain, meanwhile, is not protected and getting exposed to hot steam make it easier to hydrolyze.
2. the stability of betanin depends also on pH. Betanin is more stable in acidic condition which borscht can provide.
@@PailinsKitchen I'm no scientist but I am Ukrainian. Borsch keeps its color because of the vinegar added to give the soup the sweet and sour flavor that makes Borsch, Borsch. 😊
Also, the beets are one of the last ingredients added to the soup to make sure they retain their color. Smachnoho!
@PailinsKitchen : do you have a chemistry background?
Best and classic Pailin moment: "Don't dig it out with a spoon like a savage ok, we don't do that."
I loved that phrasing😂
The best is her tone of voice when saying it lol
I chuckled at that comment! I love her sense of humor! 😅
that’s so Asian! My mom said that… hahaha! Pailin is the best… 🎉
She takes no prisoners, people!
I've made this recipe more than ten times and every time everyone loves it. I happened to want to make it yesterday, so I had a revision on the website and stumbled on this new video before it released here. A few tips:
1. Here in Hong Kong few restaurants garnish this dessert with crunchy mung beans, which add tons of texture and flavour, so to me they're a must. Don't use any less water than instructed when you cook them or they'll be hard rather than crunchy (but you don't need more if you're doubling the recipe). Some restaurants use toasted coconut flakes instead, which are quite good, too.
2. The sugar amount is pretty much to taste. I use 60% (half sugar and half erythritol) or 55% (only sugar) of what the recipe calls for, and also cut the salt (in both the syrup and the sauce) by half.
3. For the syrup I use "natural" coconut milk (the thinner type that doesn't contain additives), and for the sauce I use the "processed" type because it's thicker so I only need to add salt. But if you want the sauce to taste better, I still recommend the "natural" type.
4. In a pinch, you can reduce the soaking time to two hours.
5. I usually only make this in May and, maybe, early June because it's the season of the Thai Mahachanok mangoes. They taste sweet, aren't too fibrous, have small seeds, and are inexpensive (no more than HK$10 each in my neighbourhood while the Nam Dok Mai cultivar can cost about HK$30 each). But it seems to me they aren't having a big season this year, so yesterday I went for the Philippine Carabao mangoes, which worked just as well.
Thanks so much for the detailed tips!
@@PailinsKitchen No, thank YOU for this beautiful recipe. It's not only delicious but cost-effective🤣
Looks difficult ❤just watch more enough for me .😂🎉
Interesting take. My Thai girlfriend finally embraced using our 10 year old Zojirushi rice cooker instead of here old school steamer basket. It only took me a year to persuade her after watching your video. 🙄Albeit after she figured out that raising the amount of water from 2/3 to 3/4 was more to her liking. She is now ecstatic that she can cook decent sticky in the rice cooker. Thank you.
it is life changing!
Omg! This video was so lovely and entertaining. I love sticky rice, but this was sent to the next level with the rice coloring. I loved it. Thanks for sharing
Please allow me to say, this Chanel is simply one of the best on Thai cooking, I wish you every success!! Cheers!!
Another options, Roselle for red and Safflower for yellow
One of my favorite desserts is tapioca pudding on sticky rice. Another is black/purple sticky rice pudding.
"But hey, I'm not a restaurant" - I swear, you crack me up so much, Pailin
Pai, you are always the best. Thank you for showing all those colours with natural ingredients ❤
Wow, that was a lot of work, but I was impressed that the majority of colors were from natural ingredients. Personally white rice is just fine, it's the taste I'm going for. Thank you Pailin, I haven't had this dish in decades and look forward to giving it a try.❤️👍
This dessert is so delicious! It’s one of my all-time favorites for years and years and years, since I first discover Thai food, and how to make it😋💗🥹
Thank you for dropping all the little tricks that makes the difference.
Your great effort is appreciated.
Definitely will try but not all colors at the same time.
So lovely~ Something that is worth the try if I have the time on weekends. Seems easy to do at home.
Also, we do the highball tumbler trick for peeling mango cheeks. Cut the cheek from the seed with the skin on, then use the highball tumbler or a tall glass to snag the narrow end of the mango and separate the skin from the flesh, then gently run the mango cheek down the glass, with the whole cheek flesh plopping into the glass while the peel is left behind at the outside wall of the glass. This only works for ripe mango that are not fibrous though (think Ataulfo and carabao mangoes), fibrous ones or very dense and firm mangoes may break when peeled this way.
Have been doing this for mango float or anything that requires mango cheeks as garnish.
It's a bit of an online controversy in Thailand whether to pour the coconut sauce on the sticky rice or directly on the mango. Thanks for shedding light on this lol
I'll serve this for my pride party!
It'll be perfect!
Absolutely delicious! Could eat it every day.
All that, or, book a plane ticket to Thailand! Haha. Sawasdee from ur neighbor, Indonesia. Mango sticky rice never a wrong choice.
There are other options for coloring rice that would flavor the rice. Gardenia fruits are used for yellow food dye and supposedly have a flavor but I've found it too subtle to notice, it is used in Korean mung bean jelly. Saffron would also dye rice yellow and definitely has a flavor but that flavor might not work for a dessert (also expensive). I have not tried this with rice but red berries will dye pastry and cake (the flavor might survive steaming not sure). Pomegranate and cranberry juice both stain anything, cranberry juice at least maintains its flavor when heated.
I think the question is how far afield from Thai flavors you'd want to go and how many batches of glutinous rice you'd want to make experimenting with coloring rice to find good colors and palatable flavors.
Thanks! I should note turmeric has a flavour if you use enough of it, but not one I actually want to be noticeable in this so I use just enough to stain.
@@PailinsKitchen I assumed that was the case. You have to use an awful lot of turmeric for it to taste like anything.
A work of art, and what I will make Memorial Day with my friend. Thank you for this video!
Love your natural coloring idea! I’m your new subscriber.
This looks like fun! I always buy Aroy-D coconut milk based on your previous advice. However, I usually buy it in cans. I had no idea that there was much of a difference. Thanks.
Perfect timing. I just bought a case of mangos 🥭 😁. ❤ your explanations. Great presentation as always!
This is so informative, easy to follow, and you just have a fun personality! You make me confident that even I could make this
Omg I just made this but I love to use black rice which I steam in a cake pan on a trivet in my instant pot. So fast & perfect
A sticky rice pudding with mango could be good.
Also the rich, deep colour of the black sticky rice just really appeals to my inner goth
“I just gave myself a standing ovation!” 😂 You’re too funny! I tried mango sticky rice at our favorite Malaysian restaurant in NJ and OMG, how come I never had that growing up in Singapore?!?! But after watching your older video on MSR and then this one, I’m definitely going to try this. Thank you for always putting on a brighter her smile and great lesson.
You really made me a huge craving to thai mango. I‘m drooling now 😂
In my opinion and from my experience. After you boiled the beets, it"ll be orange, but if you leave it overnight. It'll be red. Love you, beautiful (inside and out)! ❤❤❤
Just what i was craving for
I wish I could get those yellow Thai mangoes where I live. The only ones I can reliably get in Denmark are the Kent variety, and they just don't cut it.
You must only get Thai Honey Mangoes - tried other varieties like Rainbow and types from Malaysia and Indonesia - the taste does not work. Trust me - just made this dish this morning from the first crop this year to arrive in Singapore.
Yes they are always Kent which I find are nowhere near ripe enough and a bit disappointing. Maybe try a Chinese supermarket?
@@chrisd5964Have tried several, none carry fresh fruit here. It's all herbs, bok choi and maybe lotus root if we're fancy, and that's including the big ones in Copehnagen.
@@GenericMcName Odd that they don’t. I’m UK based and London online Thai supermarkets have them but at eye watering costs - 20 euros a kilo, which equates to 10 euros per golden mango. Maybe they are made with real gold!
@@chrisd5964London is a completely different beast to Denmark. Remember that the population of London + close suburbs is by itself twice that of my entire country. I think that it's just too expensive for the shops to import a very fragile, perishable fruit through the channels that they have. There are probably too few buyers willing to pay the cost, and that's why they don't import them.
I love mango sticky rice! I cant wait to try this
If you wait for a few more weeks this could be a Hot Thai Kitchen Pride edition. #PalinPride 🏳️🌈
Literally the most detailed instruction I've watched! Thank you so much!
Wow colorful and all natural colors right healthy and yummy 😋 I will try to cook it thanks
I’ve seen the purple and green in the US! The purple is so beautiful with the color of the mango!
This recipe make me happy 🥰🌹
Hi Palin, could you do a video on testing the best jasmine rice brands please ❤
I love your channel!
😊i like stickyrice(ketan) flavour like pandan, coconut rasp, or coconut milk, pineapple juice, lychee juice, cacao flavour, or cinnamon powder.
The beet turned orange after it get cooked and soaked in water reminds me of a seaweed paper soaked in water and breaks down, turned to green. I like your presentation and your channel, wishing you all the best. สวัสดี🙏
Just made it!!! Thank you so much! The family is going to LOVE it! Btw it’s soooooooo DELICIOUS 🫶🏻🫶🏻🫶🏻
You can find deep fried split mung beans as a snack at an Indian grocery store, they are usually called “Moong Dal”. The package is probably too large for just this dish but it’s a nice light snack
Yeah, I’m so helpful. Thank you.
For pink, what about red yeast rice? I use that as a natural red food coloring sometimes, and it's used as a food coloring in some chinese dishes.
It'll prob work if you can get a hold of it!
Thank you for sharing the recipe!! I was wondering if I made a little more sticky rice, how can I store it for still remaining the good texture? Can I keep in the fridge or freezer?
Thank you so much!🙏🏻
In Chiang Rai Blue Temple shops they where selling blue coconut ice cream with blue sticky sweet rice. It was awesome.
Is coconut milk extracted at home kitchen good?
Also Beetroot contains betalains, a group of pigments that can turn yellow when heated.
freshly extracted coconut milk is the best but too laborious 😅
I did not know the muang beans are cooked. Used to pick them off as I wondered by raw beans are added😂 Kudos for your effort 👍🏼
Thai sweets are a bit of an acquired taste, I remember a lot of very sweet jelly concoctions. One thing I did love were those little balls made of tapioca (tapioca flour I guess), my Thai friends practically did an emergency stop in the car when they saw a guy grilling them at a cart by the roadside. Any idea what they were Pailin?
I actually kind of like the Mango to be a little bit sour, and very cold, and the rice to be piping hot. The contrast in temperatures, textures and flavours is just happiness in my mouth.
This is lovely, thank you Pailin…. Do you think you’ll do another live show? The last one feels like so long ago 😞❤️
My favorite dessert of all time, hands down. And now I see the flaws of every recipe I’ve previously tried!
❤
I love sticky rice mangoes 👍👍👍
Thank you for the tip/fact about the mango being sweeter on the stem side! I have officially claimed that side of the mango for reasons my family doesn’t know 😂
Yes, the rainbow rice became popular. Give it a try! The Mango Sticky Rice is always pleasant to eat. 🤭
I'm amazed by the amount of work that went into that dish! Waouh! Congratulations!
You did a Fab job as always although I'm unlikely to reproduce the recipe!!!
I was wondering if this is something you would serve as a snack or as a dessert?
Thanks a lot for your tips on buying Mangoes.
Your videos are always a delight to watch & your clear explanations together with your beautiful smiling face is a joy to watch at the end of a busy day.....😊
This can be a sweet snack or dessert :) Thank you!
I'm wondering if the water from red/purple cabbage would give you the red you seek.
As for the recipe, thank you for covering all the little details! So many recipes don't mention the yummy crispy mung beans or how to make them!
Thanks for the recipe.. when making the green sticky rice, I did the same as you blending the pandan leaves… but it would leave the bitter taste to the sticky rice. Wondering if you have encounter the same issue as well.
Thanks for the nice video
Mmm I love it yummy good thanks for sharing
Beautiful! 👏
I was surprised that there wasn't any sugar used in the coconut sauce. All of the recipes I have used call for it in the sauce. Very interesting.
You might miss the ton of sugar in this recipe. 😉😁🤭
This is so beautiful but also insanely laborious, lmao. I've made your original mango sticky rice recipe and it was an absolute hit.
Maybe I'll do this for pride XD
i think the beet juice changes to orange (or rather a light brown) is due to it being cooked or heated for a long time. just like how if you overcook the beet itself, it loses its reddish tone and turns brownish. i think it would be better if you colour the soaking coconut milk, rather than colouring the rice before steaming.
Beautifully made, time consuming but worth it! Thanks a lot
Sawadee kha Pailin. Where did you get your mango? We can’t get mangos like that in TX. So frustrating. I make mango and sticky rice for my children all the time, but the mangos are horrible. You are right, this recipe, the mango is the star.
mangoes are a huge deal in indian culture. if you have any indian supermarkets near you then they'll have the right mangoes. india only has sweet yellow mangoes, and not the south american sweet and sour mangoes
Hello, Ma'am. What is the best alternative for the yellow bean if not available? Thanks in advance for your reply
something salty dry, not too flavorful.
can use those instead
sesame seed
Thank you for all you do! I love you a lot. ❤❤❤ 😊
I was wondering if you can make layered cake video I really wanna know how to make layered cake
So yummy
Is it possible to use Japanese glutinous rice to make this? Or would it be too different?
Kent mangos are perfect for these too…they’re larger mangoes but they also aren’t fibrous
อยากให้ลองทำ "ตั๊กแตนทอด" เผื่อว่าเกษตรกรทางโน่นจะอยากหาวิธีกำจัดแมลงศัตรูพืชเหล่านี้อย่างที่ประเทศไทยทำสำเร็จมาแล้ว (ถ้ากำจัดไม่หมดก็กินมันซะ) 🤤🤤🤤
That’s a nice !! Thank you .. I’m on it 🫡
Hi Pai and Adam,
This is very yummy dessert. Unless compared to sticky rice with durian.......
Which colour is your favourite, Adam?
You didn't give her standing ovation? Pai had to do it herself! ;)
can we just use long grain white rice if we cant find glutinous sweet rice?
Hi Adam here and no sorry won't work :) Cheers!
Thanks Pai
But very difficult though!!
Colin
UK ❤
Could you pls advice, i bought some extremely hard black glutinuos rice which wouldn't cook at all and stays hard despite soaking it overnight. I'm unsure how to proceed with it and it has been sitting in the larder like forever. Thanks
We soak it overnight then steam it. If your rice is too old try pressurized steam. 😉
Cook it with white sticky rice ratio of 1:2. Soaked over night would be fine. The black sticky rice alone can be cooked but really hard to eat
Black glutinous is better if cooked or boiled for 15 min or so then mixed 2:1 uncooked white glutinous rice to the black ones you just boiled and soak then steamed together later
@@omgwth7567 So steam it in a pressure cooker with water just like how we boil regular rice?
@@kingnirv Meaning the consistency is meant to be hard but to be eaten together with regular sticky rice?
Hate to ask but can you freeze the cooked sticky rice?
Yes, you can and you can re-steamed it. I've done it before with other PLAIN glutinous rice recipe.
However, for the after syruped sticky rice. That one, I'm not sure, could be too mushy. Best to freeze them BEFORE mix them with the syrup sauce. You can mix with syrup AFTER re-steamed it.
It’s fine for 1-2 days for me
But it can become hard and dry so you have to steam it again but I prefer putting it in a bowl with a dish filled with water underneath the cover with a lid and heat it up in microwave oven for 3 minutes since it’s much quicker.
@@yecly thank you
Yes you can, more info in the blog post :)
@@PailinsKitchen thank you
Aroy-D in the carton is the best!
You had nodding in agreement vigorously at your mango tips!!
Can we substitute the mango
Can we substitute pandan leaves with some greens that are easily available in Europe?😊
Pandan is our version of vanilla.
You can just use food coloring in case you need the color, but if you need the scent, you can use vanilla .
If you don't need the aroma you can even use spinach, though not sure how good the colour transfer will be.
A Lao burger place near my apt puts puffed black rice on top of their mango sticky rice, making it look like there are bugs on it. ;-) Tasty, though!
We need those mangos in germany 🥰😥😪
yes
Look Beautiful ❤❤❤❤
14:02 It's the Thai way or the highway
Thank you for the video! YUM1
I missed the video but saw the short, please put a picture of you in the thumbnail so we don't skip it ❤
Where did you buy champagne mango?
Any Asian stores have them in season.
Yummy!!!!
It reminds me I have mangoes in the fridge.
Add ginger in the coconut syrup, remove the crunchy mung beas, and put some hot chocolate, and the recipe is nearly identical to the Visayan puto maya and mango with chocolate
Did the channel name change?
hi Pailin😊
Is there a substitute for the sugar?
I don’t recommend any sugar substitute. The sweet rice has a sweet note already; combined with ripe mango is enough. I make it without any additional sugar because I have diabetics in my circle of friends and family. Hope this helps.
I sometimes use half sugar and half erythritol (the total amount is 60% of what the recipe calls for, and I cut the salt by half, too). It's sweet enough for me and I can't taste the erythritol. If you don't mind its flavour, try all erythritol. You can also try allulose, which I heard tastes just the same as sugar but is a bit more expensive than erythritol.
@@ZeroFox0909 Thank you.
@@Jeffffrey0902 Thank you. 😊
Yummy and so pretty