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!

Best and classic Pailin moment: "Don't dig it out with a spoon like a savage ok, we don't do that."

@salayna

16 күн бұрын

I loved that phrasing😂

@marcosfeng

15 күн бұрын

The best is her tone of voice when saying it lol

@annie808286

15 күн бұрын

I chuckled at that comment! I love her sense of humor! 😅

@inezharis

13 күн бұрын

that’s so Asian! My mom said that… hahaha! Pailin is the best… 🎉

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

16 күн бұрын

Thank you! As a follow up: do you know why borscht does not turn orange when cooked?

@tsuribachi

15 күн бұрын

@@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.

@maureenhewett333

15 күн бұрын

​@@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!

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.

@PailinsKitchen

16 күн бұрын

it is life changing!

All that, or, book a plane ticket to Thailand! Haha. Sawasdee from ur neighbor, Indonesia. Mango sticky rice never a wrong choice.

One of my favorite desserts is tapioca pudding on sticky rice. Another is black/purple sticky rice pudding.

Another options, Roselle for red and Safflower for yellow

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.

@PailinsKitchen

16 күн бұрын

Thanks so much for the detailed tips!

@Jeffffrey0902

16 күн бұрын

@@PailinsKitchen No, thank YOU for this beautiful recipe. It's not only delicious but cost-effective🤣

@Red-balloon7

11 күн бұрын

Looks difficult ❤just watch more enough for me .😂🎉

Please allow me to say, this Chanel is simply one of the best on Thai cooking, I wish you every success!! Cheers!!

"But hey, I'm not a restaurant" - I swear, you crack me up so much, Pailin

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.❤️👍

Just what i was craving for

I'll serve this for my pride party!

@PailinsKitchen

16 күн бұрын

It'll be perfect!

Pai, you are always the best. Thank you for showing all those colours with natural ingredients ❤

A work of art, and what I will make Memorial Day with my friend. Thank you for this video!

Literally the most detailed instruction I've watched! Thank you so much!

Absolutely delicious! Could eat it every day.

You really made me a huge craving to thai mango. I‘m drooling now 😂

Love your natural coloring idea! I’m your new subscriber.

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.

I love mango sticky rice! I cant wait to try this

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😋💗🥹

Beautiful! 👏

Just made it!!! Thank you so much! The family is going to LOVE it! Btw it’s soooooooo DELICIOUS 🫶🏻🫶🏻🫶🏻

Perfect timing. I just bought a case of mangos 🥭 😁. ❤ your explanations. Great presentation as always!

This recipe make me happy 🥰🌹

Thank you for all you do! I love you a lot. ❤❤❤ 😊

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.

This is so informative, easy to follow, and you just have a fun personality! You make me confident that even I could make this

Thanks for the nice video

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

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.

Wow colorful and all natural colors right healthy and yummy 😋 I will try to cook it thanks

I love sticky rice mangoes 👍👍👍

That’s a nice !! Thank you .. I’m on it 🫡

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

So yummy

Yummy!!!!

😊i like stickyrice(ketan) flavour like pandan, coconut rasp, or coconut milk, pineapple juice, lychee juice, cacao flavour, or cinnamon powder.

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

Thank you for the video! YUM1

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.

@PailinsKitchen

16 күн бұрын

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.

@KenS1267

16 күн бұрын

@@PailinsKitchen I assumed that was the case. You have to use an awful lot of turmeric for it to taste like anything.

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🙏

I’ve seen the purple and green in the US! The purple is so beautiful with the color of the mango!

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?

This is lovely, thank you Pailin…. Do you think you’ll do another live show? The last one feels like so long ago 😞❤️

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)! ❤❤❤

Hi Palin, could you do a video on testing the best jasmine rice brands please ❤

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

My favorite dessert of all time, hands down. And now I see the flaws of every recipe I’ve previously tried! ❤

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.....😊

@PailinsKitchen

16 күн бұрын

This can be a sweet snack or dessert :) Thank you!

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.

Look Beautiful ❤❤❤❤

Thanks Pai But very difficult though!! Colin UK ❤

You had nodding in agreement vigorously at your mango tips!!

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.

@tangt4860

15 күн бұрын

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.

@chrisd5964

14 күн бұрын

Yes they are always Kent which I find are nowhere near ripe enough and a bit disappointing. Maybe try a Chinese supermarket?

@GenericMcName

14 күн бұрын

@@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.

@chrisd5964

13 күн бұрын

@@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!

@GenericMcName

13 күн бұрын

@@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.

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! ;)

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!

yes

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.

@PailinsKitchen

16 күн бұрын

It'll prob work if you can get a hold of it!

Kent mangos are perfect for these too…they’re larger mangoes but they also aren’t fibrous

Aroy-D in the carton is the best!

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.

Yes, the rainbow rice became popular. Give it a try! The Mango Sticky Rice is always pleasant to eat. 🤭

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!

If you wait for a few more weeks this could be a Hot Thai Kitchen Pride edition. #PalinPride 🏳️‍🌈

hi Pailin😊

I was wondering if you can make layered cake video I really wanna know how to make layered cake

I missed the video but saw the short, please put a picture of you in the thumbnail so we don't skip it ❤

It reminds me I have mangoes in the fridge.

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

@omgwth7567

16 күн бұрын

We soak it overnight then steam it. If your rice is too old try pressurized steam. 😉

@kingnirv

16 күн бұрын

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

@dmx1444

16 күн бұрын

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

@lexilexis6963

16 күн бұрын

@@omgwth7567 So steam it in a pressure cooker with water just like how we boil regular rice?

@lexilexis6963

16 күн бұрын

@@kingnirv Meaning the consistency is meant to be hard but to be eaten together with regular sticky rice?

Bit fruity Jokes aside, it would make a good Pride Day recipe lol

Hate to ask but can you freeze the cooked sticky rice?

@yecly

16 күн бұрын

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.

@boobee7907

16 күн бұрын

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.

@francescrum7121

16 күн бұрын

@@yecly thank you

@PailinsKitchen

16 күн бұрын

Yes you can, more info in the blog post :)

Can we substitute pandan leaves with some greens that are easily available in Europe?😊

@ZeroFox0909

16 күн бұрын

Pandan is our version of vanilla.

@shinjuya

16 күн бұрын

You can just use food coloring in case you need the color, but if you need the scent, you can use vanilla .

@PailinsKitchen

16 күн бұрын

If you don't need the aroma you can even use spinach, though not sure how good the colour transfer will be.

Where did you buy champagne mango?

@PailinsKitchen

16 күн бұрын

Any Asian stores have them in season.

❤❤

If the mangos are bad just replace it with durian 😆

@PailinsKitchen

16 күн бұрын

True that.

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?

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.

@omgwth7567

15 күн бұрын

You might miss the ton of sugar in this recipe. 😉😁🤭

I'm dying a little inside every time you mention that just about *everyone loves mango* and sticky rice, haha... because I despise anything with mango in it or mango flavour. That being said, I love your channel so much and always watch your videos even if I wouldn't want to eat or make a dish myself! Though, I could totally see this dish working with other kinds of fruit so maybe this knowledge will still come in handy at some point. :)

@FrostedCreations

16 күн бұрын

Same, I absolutely hate mango 😝Almost all tropical fruits have a flavour to them I just don't like

@lovebunny5644

16 күн бұрын

any fruit work i recomend jack fruit and straw berry

@PailinsKitchen

16 күн бұрын

Well this is news to me, lol!

Awesome recipe mam, please show Thai BBQ HOT POT recipe please please 🥺

❤❤❤Beauuuuuuutiful, Awesome, Lovely, Take Care and Keep Safe Always, iloveyou lol mwuuuuuuaaaaah ❤❤❤

Is there a substitute for the sugar?

@ZeroFox0909

16 күн бұрын

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.

@Jeffffrey0902

16 күн бұрын

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.

@megantingen5997

16 күн бұрын

@@ZeroFox0909 Thank you.

@megantingen5997

16 күн бұрын

@@Jeffffrey0902 Thank you. 😊

Kao-nio ma-mung Aroy

@bllawlk

16 күн бұрын

Ma-muang

@MrTraveller.

15 күн бұрын

@@bllawlk 🙏🏾

Ahhh a lot of work....i just wanna eat lol

🤓

In my place we can find only Aroy-D canned coconut milk……

Just in time for pride month

@porgiamor

14 күн бұрын

It's become mainstream & ubiquitous in the West but 🤷 not really necessary to culturally appropriate it to your needs & remind us. Not everyone who looks at this beautiful Thai dish is going to associate this with your agenda/interpretation. I'd rather we stick to the topic at hand which is Thai cuisine and not misinterpret it to something which it was not really intended thank you very much. Truth is it looks nothing like Pride and in fact stands alone on its own. [And this is coming from a gay man]. If I was serving this dish then I would call it Thai mango sticky rice & not associate with something else. I know I'm not the only one who thinks your shallow comment tarnished this splendid instructional video. But hey, you do you... whatever you need to do to get noticed & get likes & misdirect the audience. Btw how ironic that someone who posts about Pride month cannot muster enough honesty & integrity to show us your face but in fact hide behind an alphabet letter... M.

@91mrmister

13 күн бұрын

🏳️‍🌈

@porgiamor

11 күн бұрын

Nope it doesn't resemble pride at all. Your shallow superficial comment is misleading. I know I'm not the only one who disagrees. Stop it with your woke agenda.

@Becausing

9 күн бұрын

@@porgiamor lol TrIGgEReD!!! So embarrassing - take your self-hatred elsewhere. Preferably a therapist because this is not healthy.

@PaigeDWinter

9 күн бұрын

​@@porgiamorit must be exhausting to be that bitter 😂

wheres the best thai in vancouver?

I've never seen the coconut milk in a carton, only can 😢

🏳️‍🌈

i heard that aroy-D uses forced monkey labour to harvest their coconuts :( wondering if anyone else has heard of this?

@bend.6091

12 күн бұрын

Seach for "How is Coconut Milk Made? - From Farm to Cans! Mini Documentary" from Pailin. You can also search more eg. "[Full] 극한직업 - 태국,코코넛 수확과 가공" Just copy and search. It has Eng sub. Now, do you know how long it take to train a monkey to do that? You have to train them not to just pick a coconut but also train them to judge which of the coconut is mature enough to use. Tell you, months or year. Now compare to the tools those farmers in the vid above used. Think for yourself how long it take to make them. Hours. Suppose you are an enterprenuer which method would you think more appropriate in term of business for the industry?? Which one is cheaper in term of cost -- money, time, etc? Which one earn more product in, says, a day? Actually at the time years ago when there was news even Pai herself sent her video to the organization who accused TH of using monkey to pick up the coconut. There are lots more people/organizations explain it's not true, yet many still does not believe whatever they say. Here's my question: why don't you believe them and instead trust those who accuse? Because they are from the West? They are white people? They are rich? Figure it out for yourself. What ever it is it reflects who you are and how your mindset which shape the way you view the world, not others.

red and purple rice no need food coloring like purple corn or cabbage

What is wrong with Lao Glutinous rice? I do not believe the Thai is any better. Lao people eat more sticky rice than anyone on earth.

@bend.6091

16 күн бұрын

Have no idea about Lao rice, but just FYI, in Thai cuisine, when we do this mango sticky rice, if we can, we will use a specific type of glutinous rice called Kawneaw Keaw-Ngu (lireally means "Snake's fangs stick rice") due to its shape also its texture and shiniess when cooked. BTW, your comment reminds me of a late Thai food connoisseur mr. Kukrit Pramoj. He wrote in one of his many books that any food of any cusine in this world was created according to the local ingredients of that food. Think about it for yourself and you will see it's true. Hence, just because some places consumes lots of something does not means that that ingredient is universally suit for every dishes created outside that land. It might be a good substitute for some outsided dishes, but not the best of all and in all dishes. Suppose someone use Chinese noodle, mushroom, etc. in a Japanese ramen, do you think it's better? I don't think so because ramen was japanized based on Japanes ingredients and tastes. Personally I believe you must understand that. It's the art of eating not just for any cuisine but all.

@bend.6091

16 күн бұрын

Add that your comment is also prompted me about another video I saw just a week ago. A Westerner expat in Indonesia made a vid introduced Indonesian foods. There is a mango sticky rice in it. Many Indonesians commented that it's not Indonesian food but Thai. Of that I have no comment because they, along with Malaysian, also has durian sticky rice which is very close to mango sticky rice. Howver many of them stated that Indonesian mango is too sour for the later dessert. I haven't try much of Indonesian mango to say that they are right, but one thing I can say is that, if what they said about their mango is correct, they do know the art of eating. They are all mango but to use it in this sticky rice mango have to be sweet and sour, with sweetness leads follow by sourness. That's why it's called art.

@tangt4860

15 күн бұрын

​@@bend.6091In Singapore and Malaysia we call it Mice Teeth Glutinous Rice but recently there are quite a number of poor quality ones passing themselves off as the real thing.

Too much work 😅