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The Ultimate Tropical Escape: Coconut Sticky Rice with Mango / 망고 찰밥

It might be bowl-d of us to say this will be your new go-to recipe, but you’ll just have to try it for yourself! Whether you’re looking for a lazy meal for your busy days or a protein-packed dinner for your fitness goals, this easy chicken teriyaki rice bowl recipe will hit the spot with its flavorful glaze and juicy chicken.

Buy The Ingredients At Oseyo

£4.59 £3.90 15% OFF

PULMUONE Instant miso Soup(8g*5PK)

600G

CJ Dark Brown Sugar 1KG

1KG

DAE SANG Solar Sea Salt 1KG

1KG

Pandan leaves

  • Make sure to click through the tabs to see the ingredients
Ingredients
3-4 Person
Water
1L
PULMUONE Instant miso Soup(8g*5PK)
1
coconut milk
250g
CJ Dark Brown Sugar 1KG
20g
DAE SANG Solar Sea Salt 1KG
10g
Pandan leaves
2
tapioca starch
1tbsp
Mango
Sliced
coconut sauce
1tsp

Recipe Instructions

  • Serves: 3-4 | Total Cooking Time: 1 hour

Step 1

Rinse the sweet rice in cold water. Continue rinsing, changing the water repeatedly until it becomes clear.

Step 2

Place a cheesecloth over a bamboo steamer, then layer the sweet rice on top, wrapping it well with the cloth. Cover with the lid and steam for 1 hour.

Step 3

In a pot, combine coconut milk, sugar, and salt. Add the pandan leaves, then gently stir and simmer over low heat for 10 minutes.

Step 4

Mix the sweet rice into the cooked coconut mixture, ensuring it’s well combined. Close the lid and let it sit for 10 minutes. Stir once more, then cover and let it rest at room temperature for 40 minutes.

Step 5

Combine coconut milk, tapioca starch, and salt. Mix well and then simmer over low heat until it thickens.

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