Ingredients
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For the Sticky Rice:
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2 cups uncooked glutinous rice
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1 cup water
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For the Coconut Cream Sauce:
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1 can full-fat coconut milk (400ml)
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1/4 cup maple syrup (optional; you may substitute more agave nectar if desired)
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1 tbsp arrowroot powder
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Pinch of salt
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1/2 tsp vanilla extract
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For Garnish:
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1 ripe mango, sliced into small cubes
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Chopped fresh cilantro and mint leaves
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Slivered almonds or roasted peanuts (optional)
Directions
Sub-title: A delicious Thai-inspired dessert made with creamy coconut milk, sweet mangoes, glutinous rice, and topped with fresh herbs.
Description: This vegan version of the classic Thai dessert retains all its creaminess and flavor without using any animal products. It’s perfect for satisfying your sweet tooth while still sticking to a plant-based diet!
Ingredients:
For the Sticky Rice:
2 cups uncooked glutinous rice
1 cup water
For the Coconut Cream Sauce:
1 can full-fat coconut milk (400ml)
1/4 cup maple syrup (optional; you may substitute more agave nectar if desired)
1 tbsp arrowroot powder
Pinch of salt
1/2 tsp vanilla extract
For Garnish:
1 ripe mango, sliced into small cubes
Chopped fresh cilantro and mint leaves
Slivered almonds or roasted peanuts (optional)
Instructions:
Step 1: Soak the glutinous rice in enough water to cover it for at least 2 hours, preferably overnight. Drain the excess water and set aside.
Step 2: In a high-speed blender, combine the drained soaked glutinous rice with 1 cup of water and blend until smooth. Set aside.
Step 3: For the Coconut Cream Sauce, whisk the coconut milk well in a bowl to break up the solid chunks. Add the maple syrup, arrowroot powder, and salt, whisking constantly until fully incorporated. Let it sit for about 5 minutes to thicken slightly.
Step 4: Heat a saucepan over medium heat and pour in the mixture from Step 3. Whisk continuously as it begins to bubble. Once it comes to a boil, turn off the heat immediately. Allow it to cool down for about 5-10 minutes.
Step 5: Divide the cooked glutinous rice between two serving bowls. Top each bowl with a layer of mango cubes and chopped cilantro and mint leaves. Pour the cooled coconut cream sauce evenly over the rice and mango mixture.
Step 6: Garnish with additional chopped cilantro, mint, sliced mango, and optional nuts. Serve chilled.
Note: You can also use frozen mango instead of fresh mango if preferred. Just be sure to thaw them first before using.
Serves: 2
Difficulty Level: Easy
Nutrition Facts per Serving (approximate):
Calories – 310kcal | Protein – 8g | Carbohydrates – 56g | Fiber – 10g
Total Time Needed: 20 minutes + soaking time for the glutinous rice (overnight or at least 2 hours).
Steps
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1
Done
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Whisk continuously as it begins to bubble. Once it comes to a boil, turn off the heat immediately. Allow it to cool down for about 5-10 minutes. Step 5: Divide the cooked glutinous rice between two serving bowls. Top each bowl with a layer of mango cubes and chopped cilantro and mint leaves. Pour the cooled coconut cream sauce evenly over the rice and mango mixture. Step 6: Garnish with additional chopped cilantro, mint, sliced mango, and optional nuts. Serve chilled. Note: You can also use frozen mango instead of fresh mango if preferred. Just be sure to thaw them first before using. Serves: 2 Nutrition Facts per Serving (approximate): Total Time Needed: 20 minutes + soaking time for the glutinous rice (overnight or at least 2 hours). |
