Directions
Sub_title: Authentic Mango Sticky Rice Made With Glutinous Brown Rice, Coconut Cream, And Sweet Mung Beans
Ingredients:
* For The Mango Sticky Rice:
* 1 cup glutinous brown rice (can be substituted with regular white sticky rice)
* 1 cup unsweetened coconut milk
* 1/2 cup light coconut sugar (or granulated sugar)
* 1/2 teaspoon salt
* 1 tablespoon cornstarch
* 1/4 cup mung bean sprouts (optional but highly recommended for added protein and texture)
* For The Mung Bean Paste:
* 1 can full-fat coconut milk (about 14 oz)
* 1/4 cup raw mung bean threads (you can find them in Asian grocery stores)
* Juice from half a lime
* 1 tablespoon maple syrup or agave nectar
* Optional: 1/4 teaspoon turmeric powder to give the paste a yellow color
* For Garnish:
* Fresh mango (ripe but not overly ripe), sliced into small cubes
* Toasted sesame seeds
* Chopped peanuts
* Coconut flakes
* Thai basil leaves
* Lime wedges
Directions:
Step 1: Cook The Glutinous Brown Rice Or White Sticky Rice According To Package Directions. Alternatively, you can soak the rice in water overnight and cook it on low heat until tender. Set aside.
Step 2: Make The Mung Bean Paste: Combine all the ingredients for the mung bean paste in a high-powered blender or food processor. Blend until smooth and creamy. Transfer the mixture to a bowl and set aside.
Step 3: Cook The Glutinous Brown Rice Again With The Coconut Milk Mixture: In a medium saucepan, combine the cooked glutinous brown rice, 1/2 cup coconut milk, 1/4 cup light coconut sugar, 1/2 teaspoon salt, and 1 tablespoon cornstarch. Bring the mixture to a simmer over medium heat. Reduce the heat to low and cover the pan with a tight-fitting lid. Simmer for about 10 minutes, stirring occasionally, until the liquid has been absorbed and the rice is tender. Remove the pan from the heat and let the rice cool completely.
Note: If using regular white sticky rice, follow the same method as above but only need to rinse the rice once before cooking. You may also need to adjust the amount of coconut milk used.
Step 4: Assemble The Mango Sticky Rice: Divide the cooked glutinous brown rice among four serving bowls. Spoon some of the sweetened coconut cream on top of each portion. Top with freshly chopped mango, sliced mung bean sprouts, and other desired garnishes. Serve immediately.
Optional: You can also serve the leftover mung bean paste as a dip or spread for bread, crackers, or roasted vegetables.
Calories per serving: 287 kcal | Carbohydrates: 44g | Protein: 3g | Fat: 17g | Saturated Fat: 12g | Cholesterol: 1mg | Sodium: 2mg | Potassium: 202mg | Fiber: 3g | Sugar: 14g | Vitamin A: 124IU | Vitamin C: 5.3mg | Calcium: 33mg | Iron: 0.4mg
