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芒果糯米饭
Thai Mango Sticky Rice
Ingredients 材料:
6 Some Mango (Cut into pieces)
250g Soaked Glutinous Rice适量 芒果（切块）
250克 糯米（浸泡)
Sauce 酱汁:
200g Coconut Milk
50g Chek Hup Diamond Rock Sugar
1/4 Tsp Salt
Some Pandan Leaves200克 椰浆
50克 泽合冰糖花
1/4茶匙 盐
适量 斑斓叶
Dipping Sauce 沾酱:
150g Coconut Milk
1 Tbsp Chek Hup Diamond Rock Sugar
1/8 Tsp Salt150克 椰浆
1汤匙 泽合冰糖花
1/8茶匙 盐
Flour Solution 芡汁:
Half Tsp Corn Starch
1 Tbsp Water半茶匙 生粉
1汤匙 水
Method 步骤:
Rinse the glutinous rice and soak it in water for 4 hour above. Drain it and put it into a steamer to steam for half an hour above.
把糯米洗净后浸泡4小时以上，然后沥干放入蒸笼里蒸半小时。
Pour in all the sauce ingredients into a wok and bring it to a boil. Add the glutinous rice inside and mix until the sauce is absorbed. Then cover up with a lid and let cool for half an hour. Place the glutinous rice on a plate.
把酱汁材料倒入锅中中火煮开后熄火，放入糯米搅拌均匀直到酱汁被吸收，再关盖冷却半小时即可。把糯米装盘。
Cut the mango into pieces and place it on the plate.
把芒果切块后装盘。
Pour in all the dipping sauce ingredients and bring to a boil. Stir in the flour solution and pour it into a bowl. Ready to serve.
把沾酱材料倒入锅中煮开，转小火勾芡装碗即可。
