How to make Sweet Mango Dim sums -
The dough is made with mango puree, the dimsums are stuffed with rice cooked with coconut milk and steamed – the result is superb.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Mango puree (मैंगो प्यूरी ), Refined flour (maida) (मैदा)
Cuisine : Fusion
Course : Desserts
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For more recipes related to Sweet Mango Dim sums checkout Fruit Srikhand, Mango Custard, Mango and Coconut Cheesecake, Mango and Chilli Sorbet . You can also find more Desserts recipes like Flourless Brownie Fig Ice Cream Fried Ice Cream Kheer Crispies
Sweet Mango Dim sums Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 31-40 minutes
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Sweet Mango Dim sums Recipe
Mango puree ½ cup
Refined flour (maida) 1 cup
Potato starch ¼ cup
Salt to taste
Oil 1 tablespoon
Stuffing -
kolam rice soaked for ½ an hour ½ cup
Coconut milk 1 cup
Castor sugar (caster sugar) 3 tablespoons
Salt to taste
Pandana leaves 2
Method
Step 1
To make the dough, combine refined flour, potato starch and salt in a bowl. Add the mango puree and knead into soft dough. Add the oil and knead again. Cover and set aside.
Step 2
To make the stuffing, boil one and a halfcups water in a non-stick pan. Add rice, mix well and cook till fully done. Transfer into a bowl.
Step 3
Heat coconut milk with castor sugar and salt in another non-stick pan. Add pandana leaf, mix well and cook for two to three minutes.
Step 4
Add the coconut mixture to the rice, mix well and set aside for twenty minutes.
Step 5
Divide the dough into sixteen equal portions and roll out into small thin discs.
Step 6
Place a spoonful of the rice mixture on one side of each disc, fold the other side over to form a semi-circle and gently pinch the edges to seal. Shape into desired dimsum shape.
Step 7
Heat sufficient water in a steamer. Place a bamboo steamer over the hot water.
Step 8
Place the dimsums in the bamboo steamer, cover and steam until the dimsums are cooked through.
Step 9
Serve hot with vanilla ice cream.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
