Ingredients
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the Glutinous Rice:
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1 cup glutinous rice (also known as mochi rice)
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2 cups water
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1/4 cup light brown sugar
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1 tbsp vegetable oil
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the Coconut Milk Sauce:
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1 can full -fat coconut milk (400ml)
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1/2 cup granulated sugar
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1 tbsp cornstarch
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1 tsp vanilla extract
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the Garnish :
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1/2 cup sliced fresh mangoes (about 1 medium mango)
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1/4 cup chopped roasted peanuts
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1/4 cup unsweetened shredded coconut flakes
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Sesame seeds (for garnishing)
Directions
Sub_title: Refreshing, Creamy, and Sweet Coconut Mango Sticky Rice
Description: This vegan version of the popular Thai dessert, mango sticky rice, will transport you to the vibrant streets of Bangkok! Made with sweet glutinous rice, creamy coconut milk, and juicy ripe mangos, this easy and delicious recipe showcases the exquisite flavors of Thai cuisine.
Ingredients:
For the Glutinous Rice:
* 1 cup glutinous rice (also known as mochi rice)
* 2 cups water
* 1/4 cup light brown sugar
* 1 tbsp vegetable oil
For the Coconut Milk Sauce:
* 1 can full-fat coconut milk (400ml)
* 1/2 cup granulated sugar
* 1 tbsp cornstarch
* 1 tsp vanilla extract
For the Garnish:
* 1/2 cup sliced fresh mangoes (about 1 medium mango)
* 1/4 cup chopped roasted peanuts
* 1/4 cup unsweetened shredded coconut flakes
* Sesame seeds (for garnishing)
Instructions:
1. Prepare the Glutinous Rice: Rinse the glutinous rice and place it in a small saucepan with the water and brown sugar. Bring the mixture to a boil over high heat. Reduce the heat to low, cover the pan tightly, and simmer for about 20 minutes or until the liquid has been absorbed and the rice is tender. Remove from the heat and set aside.
2. Make the Coconut Milk Sauce: Open the can of coconut milk and separate the solid white flesh from the clear liquid using a strainer. Discard the solids. In a medium saucepan, combine the coconut milk, granulated sugar, cornstarch, and vanilla extract. Whisk well to dissolve the sugar and cornstarch.
3. Cook the Coconut Milk Sauce: Place the saucepan over medium-high heat and bring the mixture to a gentle boil. Once it starts to thicken, reduce the heat to low and let it simmer for another minute. Remove the pan from the heat and set aside.
4. Assemble the Dessert: Divide the cooked glutinous rice into individual serving bowls. Ladle the warm coconut milk sauce over the rice, leaving a bit of space at the top. Top each portion with sliced mangoes, chopped peanuts, and unsweetened shredded coconut flakes. Serve immediately, garnished with sesame seeds.
Serves: 4 servings
Difficulty: Easy
Nutrition Facts per serving (calculated without optional garnishes):
Calories: 410 kcal
Total Fat: 22g
Saturated Fat: 14g
Cholesterol: 0mg
Sodium: 10mg
Total Carbohydrate: 82g
Dietary Fiber: 3g
Sugar: 41g
Protein: 4g
Note: If desired, you can prepare the coconut milk sauce in advance and store it in an airtight container in the refrigerator for up to 3 days. Simply reheat the sauce before assembling the dessert.
Steps
|
1
Done
|
Prepare the Glutinous Rice: Rinse the glutinous rice and place it in a small saucepan with the water and brown sugar. Bring the mixture to a boil over high heat. Reduce the heat to low, cover the pan tightly, and simmer for about 20 minutes or until the liquid has been absorbed and the rice is tender. Remove from the heat and set aside. |
|
2
Done
|
Make the Coconut Milk Sauce: Open the can of coconut milk and separate the solid white flesh from the clear liquid using a strainer. Discard the solids. In a medium saucepan, combine the coconut milk, granulated sugar, cornstarch, and vanilla extract. Whisk well to dissolve the sugar and cornstarch. |
|
3
Done
|
Cook the Coconut Milk Sauce: Place the saucepan over medium-high heat and bring the mixture to a gentle boil. Once it starts to thicken, reduce the heat to low and let it simmer for another minute. Remove the pan from the heat and set aside. |
|
4
Done
|
Assemble the Dessert: Divide the cooked glutinous rice into individual serving bowls. Ladle the warm coconut milk sauce over the rice, leaving a bit of space at the top. Top each portion with sliced mangoes, chopped peanuts, and unsweetened shredded coconut flakes. Serve immediately, garnished with sesame seeds. Serves: 4 servings Nutrition Facts per serving (calculated without optional garnishes): Note: If desired, you can prepare the coconut milk sauce in advance and store it in an airtight container in the refrigerator for up to 3 days. Simply reheat the sauce before assembling the dessert. |
