Happy Veteran’s Day Weekend! :)
I don’t know why it is, but I always get increasingly busy as the quarter progresses, which is why I haven’t been blogging lately. However, I will make up for it tonight by posting a few recipes! I’ve still been baking at least once a week, so it’s all good.
It’s been a crazy few weekends though, with my best friends’ birthdays in October, and then going to Santa Barbara for Halloween. It was my last Halloween in college, so I had to do it right by going up to party central to celebrate! After that I spent last weekend in SF for the PBL Fall Conference…9 hours there and 9 hours back in one weekend was pretty intense (but worth it!). To top it all off, Viv and Lucy visited me in SD this weekend and then I drove back to LA yesterday to see Everybody Else with Vivian. They’re my favorite band and I fall in love with them all over again each time I see them live—4 times and counting. Their music makes me so nostalgic. :)
Everybody Else brings back memories of high school and early college days. Today it actually hit me that I’m graduating from college in 7 months. SEVEN MONTHS! I don’t think I want to graduate yet. I’m going to miss living away from home and being able to see my friends whenever I want, all in one location. It’s still a bit terrifying to think that I’m going to be out of school and working for years to come after college.
Anyway, enough about my life. Here’s the recipe for mango sticky rice:
Sticky Rice Ingredients
- 1.5 cups short-grain sticky rice
- 2 cups water
- 1.5 cups coconut milk
- 1 cup white sugar
- 1/2 tsp salt
Coconut Milk & Mangoes
- 1/2 cup coconut milk
- 1 tbsp white sugar
- 1/4 tsp salt
- 1 tbsp tapioca starch
- 3 mangoes (peeled and sliced)
- 1 tbsp toasted sesame
Combine the Sticky Rice and water in a pot and cook the rice for about 15-20 minutes until all the water is absorbed and the rice is done. In a separate pot, combine the coconut milk, sugar, and salt, and bring to a boil.
Stir the coconut mixture into the cooked rice until combined and allow rice to cool for an hour.
While the rice is cooling, prepare the coconut topping by boiling the coconut milk, sugar, salt, and tapioca starch (used to thicken sauce). Bring to a boil then remove from heat.
Wash, peel, and slice your mangoes. Then toast sesame seeds in a pan for a couple of minutes. Top off your rice bowls with mangoes and garnish with sesame seeds! Enjoy! :)
Thanks for following! xox