Ingredients
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For the Coconut Cream Sauce:
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1 cup unsweetened coconut flakes (not shredded)
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¾ cup water
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¼ teaspoon salt
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½ teaspoon vanilla extract
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1 inch piece fresh ginger, minced (about 1 tablespoon)
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For the Glutinous Rice:
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1 cup uncooked glutinous rice (also known as sweet rice, mochi rice, or sticky rice)
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1½ cups water
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1/3 cup unsalted, roasted cashew nuts
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For the Mango Topping:
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2 ripe medium-large mangos, peeled and sliced into 1-inch pieces
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Optional Garnish:
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2 tablespoons chopped fresh basil leaves
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2 tablespoons toasted sesame seeds
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Difficulty Level: Easy
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Servings: 4-6
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Prep Time: 15 minutes
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Cook Time: 30-40 minutes (for the glutinous rice) + 10-minute soak
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Total Time: 40-50 minutes
Directions
Sub-Title: Rich Coconut Milk Sweetness Meets Chewy Glutinous Rice Perfection!
Description: This creamy vegan mango sticky rice recipe is a perfect blend of sweet and savory Thai flavors. The coconut milk, palm sugar, and turmeric give it a rich and creamy texture, while the glutinous rice adds a chewy component to balance out the dish. Serve chilled for a refreshing dessert or as a side dish.
Ingredients:
For the Coconut Cream Sauce:
* 1 cup unsweetened coconut flakes (not shredded)
* ¾ cup water
* ⅓ cup light agave nectar or maple syrup
* ¼ teaspoon salt
* ½ teaspoon vanilla extract
* 1 inch piece fresh ginger, minced (about 1 tablespoon)
For the Glutinous Rice:
* 1 cup uncooked glutinous rice (also known as sweet rice, mochi rice, or sticky rice)
* 1½ cups water
* 1/3 cup unsalted, roasted cashew nuts
For the Mango Topping:
* 2 ripe medium-large mangos, peeled and sliced into 1-inch pieces
Optional Garnish:
* 2 tablespoons chopped fresh basil leaves
* 2 tablespoons toasted sesame seeds
Difficulty Level: Easy
Servings: 4-6
Prep Time: 15 minutes
Cook Time: 30-40 minutes (for the glutinous rice) + 10-minute soak
Total Time: 40-50 minutes
Instructions:
Step 1: Prepare the Coconut Cream Sauce
In a high-speed blender, combine all the ingredients for the sauce and blend until smooth and creamy. Set aside.
Step 2: Cook the Glutinous Rice
In a small pot, combine the rice, water, and salt. Bring to a boil over high heat. Reduce the heat to low and cover with a tight-fitting lid. Simmer for about 15-20 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.
Step 3: Toast the Cashews
Transfer the cashews to a dry skillet set over medium-low heat. Cook, stirring constantly, for about 5-7 minutes, or until lightly browned and fragrant. Be careful not to burn them. Transfer to a plate to cool completely.
Step 4: Assemble the Mango Sticky Rice
Add the cooked glutinous rice to a large mixing bowl. Mix in the toasted cashews and cooled mango slices. Pour the prepared coconut cream sauce over the top and toss everything together. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Step 5: Plating and Garnishing
Divide the mango sticky rice mixture among serving bowls or plates. Top each portion with a few extra cashews and mint leaves. If using, drizzle additional coconut cream on top for decoration. Enjoy immediately.
Nutrition Facts:
Serving Size: 1/6 of the recipe
Amount per Serving:
Calories: 320
Calories from Fat: 240
Total Fat: 26g
Saturated Fat: 18g
Trans Fat: 0g
Unsaturated Fat: 8g
Cholesterol: 0mg
Sodium: 50mg
Total Carbohydrates: 45g
Dietary Fiber: 4g
Sugars: 22g
Protein: 4g
Note: Nutrition facts are calculated based on an online calculator and may vary slightly depending on your specific ingredient choices.
