Ingredients
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For the Glutinous Rice:
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1 cup glutinous rice (also known as sticky rice), rinsed well and drained
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1 cup water
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1/4 teaspoon salt
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For the Coconut Milk Sauce:
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1 can full-fat coconut milk (about 14 oz.), refrigerated overnight
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1/2 cup light agave nectar (or maple syrup)
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1 tablespoon cornstarch
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Pinch of sea salt
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1/2 teaspoon vanilla extract
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Squeeze of fresh lime juice
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For the Fresh Mango:
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1 ripe mango, sliced into small cubes
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Optional Garnish:
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1/4 cup unsweetened shredded coconut flakes
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Toasted sesame seeds
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Fresh mint leaves
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Beet powder for coloring (optional)
Directions
Subtitle: This easy to follow vegan dessert recipe combines sweet glutinous rice, creamy coconut milk, and tangy mangoes to create a delicious and authentic Thai dish! Great for special occasions or anytime you need a taste of home.
Ingredients:
For the Glutinous Rice:
* 1 cup glutinous rice (also known as sticky rice), rinsed well and drained
* 1 cup water
* 1/4 teaspoon salt
For the Coconut Milk Sauce:
* 1 can full-fat coconut milk (about 14 oz.), refrigerated overnight
* 1/2 cup light agave nectar (or maple syrup)
* 1 tablespoon cornstarch
* Pinch of sea salt
* 1/2 teaspoon vanilla extract
* Squeeze of fresh lime juice
For the Fresh Mango:
* 1 ripe mango, sliced into small cubes
Optional Garnish:
* 1/4 cup unsweetened shredded coconut flakes
* Toasted sesame seeds
* Fresh mint leaves
* Beet powder for coloring (optional)
Instructions:
1. Begin by preparing the glutinous rice according to package directions. Typically, this involves washing the rice and soaking it in water with a bit of salt overnight. Once softened, drain the excess water and set aside.
2. While the rice is cooking, prepare the coconut milk sauce. Open the can of coconut milk and scoop out the solidified cream from the top. Place the cream in a blender along with the agave nectar, cornstarch, sea salt, vanilla extract, and fresh lime juice. Blend until smooth and creamy.
3. Heat a large non-stick skillet or wok over medium heat. Pour in about 1/4 cup of the coconut milk mixture and whisk constantly until it thickens and becomes slightly bubbly. This should take about 2-3 minutes. Remove from heat and set aside.
4. Cook the glutinous rice according to package instructions. If using a rice cooker, simply add the rice and water mixture, cover, and let it do its magic. Alternatively, bring the water and rice mixture to a boil in a pot, reduce heat to low, cover tightly, and simmer for about 15-20 minutes or until all the liquid has been absorbed and the rice is tender. Let cool completely before fluffing with a fork.
5. To assemble the dessert, place a layer of glutinous rice in each serving bowl or plate. Spoon on a generous amount of the cooled coconut milk sauce, spreading it evenly. Top with sliced mango, and gently press down to help release some of the sauce.
6. Optional Garnish: sprinkle with unsweetened shredded coconut flakes, toasted sesame seeds, fresh mint leaves, and/or beet powder for added color.
6. Serve immediately and enjoy! Store leftovers in the fridge for up to 3 days.
Nutrition Facts (per serving):
Calories: 320
Total Fat: 17g
Saturated Fat: 12g
Cholesterol: 0mg
Sodium: 10mg
Carbohydrates: 70g
Net Carbs: 23g
Fiber: 3g
Protein: 2g
Note: The nutrition facts will vary depending on the brand and type of ingredients used.
Steps
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1
Done
|
Begin by preparing the glutinous rice according to package directions. Typically, this involves washing the rice and soaking it in water with a bit of salt overnight. Once softened, drain the excess water and set aside. |
|
2
Done
|
While the rice is cooking, prepare the coconut milk sauce. Open the can of coconut milk and scoop out the solidified cream from the top. Place the cream in a blender along with the agave nectar, cornstarch, sea salt, vanilla extract, and fresh lime juice. Blend until smooth and creamy. |
|
3
Done
|
Heat a large non-stick skillet or wok over medium heat. Pour in about 1/4 cup of the coconut milk mixture and whisk constantly until it thickens and becomes slightly bubbly. This should take about 2-3 minutes. Remove from heat and set aside. |
|
4
Done
|
Cook the glutinous rice according to package instructions. If using a rice cooker, simply add the rice and water mixture, cover, and let it do its magic. Alternatively, bring the water and rice mixture to a boil in a pot, reduce heat to low, cover tightly, and simmer for about 15-20 minutes or until all the liquid has been absorbed and the rice is tender. Let cool completely before fluffing with a fork. |
|
5
Done
|
To assemble the dessert, place a layer of glutinous rice in each serving bowl or plate. Spoon on a generous amount of the cooled coconut milk sauce, spreading it evenly. Top with sliced mango, and gently press down to help release some of the sauce. |
|
6
Done
|
Optional Garnish: sprinkle with unsweetened shredded coconut flakes, toasted sesame seeds, fresh mint leaves, and/or beet powder for added color. |
|
7
Done
|
Serve immediately and enjoy! Store leftovers in the fridge for up to 3 days. Nutrition Facts (per serving): Calories: 320 Note: The nutrition facts will vary depending on the brand and type of ingredients used. |
