Ingredients
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For the glutinous rice:
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1 cup short grain glutinous rice (also known as sticky rice)
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Water (ratio of 1:1.5)
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For the coconut cream sauce:
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1/2 cup unsweetened coconut flakes (chop into small pieces if large)
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1/4 cup unsalted cashews
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Juice from half a fresh lime
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1/2 teaspoon vanilla extract
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Pinch of salt
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For the ripe mango:
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2 medium ripe mangoes, sliced into small cubes
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Optional Ingredients:
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1 tablespoon maple syrup (for added sweetness)
Directions
Sub-Title: Rich Coconut Milk, Sweet Mango, and Chewy Glutinous Rice
Quick Description: This vegan Thai dessert features creamy coconut milk infused rice cooked to perfection with mangoes on top! It’s a simple and delicious gluten-free meal that can be whipped up in no time.
Ingredients:
* For the glutinous rice:
1 cup short grain glutinous rice (also known as sticky rice)
Water (ratio of 1:1.5)
* For the coconut cream sauce:
1/2 cup unsweetened coconut flakes (chop into small pieces if large)
1/4 cup unsalted cashews
Juice from half a fresh lime
1/2 teaspoon vanilla extract
Pinch of salt
* For the ripe mango:
2 medium ripe mangoes, sliced into small cubes
Optional Ingredients:
* 1 tablespoon maple syrup (for added sweetness)
Instructions:
1. Prepare the glutinous rice according to package directions using a 1:1.5 ratio of water to rice. Soak the rice overnight or use a rice cooker with the “soak” function for at least 4 hours. Once the water has been absorbed and the rice is tender, fluff the rice with a fork and set aside.
2. Make the coconut cream sauce by blending all the ingredients together until smooth and creamy. Set aside.
3. To assemble, place a scoop of warm glutinous rice onto a serving plate. Top with sliced mangoes and pour the coconut cream sauce evenly over everything. Garnish with chopped nuts and fresh mint leaves. Serve immediately.
Note: If you would like a thicker consistency for the sauce, simply simmer it down on low heat for about 5 minutes or so until desired thickness is reached.
Steps
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1
Done
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Prepare the glutinous rice according to package directions using a 1: |
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2
Done
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Make the coconut cream sauce by blending all the ingredients together until smooth and creamy. Set aside. |
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3
Done
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To assemble, place a scoop of warm glutinous rice onto a serving plate. Top with sliced mangoes and pour the coconut cream sauce evenly over everything. Garnish with chopped nuts and fresh mint leaves. Serve immediately. Note: If you would like a thicker consistency for the sauce, simply simmer it down on low heat for about 5 minutes or so until desired thickness is reached. |
