Ingredients
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For the Mangoes:
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2 large ripe mangoes, preferably Alphonso or Kesar mangos
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For the Glutinous Rice Balls:
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1 cup glutinous rice flour
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1/4 teaspoon salt
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1 1/4 cups water
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For the Coconut Cream Sauce:
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1 can full fat coconut milk (about 14 oz.)
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1/2 cup unsweetened shredded coconut
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2 tablespoons agave nectar or maple syrup
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1 tablespoon cornstarch
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1/4 teaspoon salt
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1 tablespoon fresh lime juice
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1/2 teaspoon vanilla extract
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Pinch of ground cardamom powder (optional)
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Optional Garnish:
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Sliced almonds or walnuts
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Fresh mint leaves
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Beetroot hummus (see notes)
Directions
Sub_title: Gluten-free, oil-free, soy-free, dairy-free, refined sugar-free, vegan, whole foods plant-based, low carb, high fiber, grain-free, nut-free, seasonal, raw, easy to follow, budget-friendly
Ingredients:
For the Mangoes:
* 2 large ripe mangoes, preferably Alphonso or Kesar mangos
For the Glutinous Rice Balls:
* 1 cup glutinous rice flour
* 1/4 teaspoon salt
* 1 1/4 cups water
For the Coconut Cream Sauce:
* 1 can full fat coconut milk (about 14 oz.)
* 1/2 cup unsweetened shredded coconut
* 2 tablespoons agave nectar or maple syrup
* 1 tablespoon cornstarch
* 1/4 teaspoon salt
* 1 tablespoon fresh lime juice
* 1/2 teaspoon vanilla extract
* Pinch of ground cardamom powder (optional)
Optional Garnish:
* Sliced almonds or walnuts
* Fresh mint leaves
* Beetroot hummus (see notes)
Instructions:
1. In a blender, combine the mango flesh, lime juice, and agave nectar until smooth. Set aside.
2. For the glutinous rice balls, whisk together the glutinous rice flour and salt in a medium bowl. Make a well in the center and pour in the water. Whisk everything together until no lumps remain. Cover the bowl with plastic wrap and set aside at room temperature for about 2 hours or until the mixture has doubled in size.
3. Meanwhile, prepare the coconut cream sauce. Open the can of coconut milk and scoop out the solidified cream from the top (this is your coconut yogurt). Reserve the remaining liquid for another use.
4. Add the drained coconut yogurt, agave nectar, cornstarch, salt, and spices (if using) to a high-powered blender like a Vitamix or Blendtec. Puree until smooth and creamy.
5. Preheat a non-stick pan over medium heat. Pour about 1/4 cup of the reserved coconut milk liquid into the pan and bring it to a simmer. Whisk in the cornstarch slurry until fully incorporated. Cook for an additional minute or two, stirring constantly, until the sauce thickens slightly. Remove from heat.
6. Divide the glutinous rice balls evenly among six small bowls or ramekins. Spoon about 2 tablespoons of the cooked sticky rice onto each ball, making a little mound.
7. Top each rice ball with a generous portion of the creamy coconut mango filling. Serve immediately, garnished with sliced almonds, fresh mint, and beetroot hummus if desired.
Note: To make beetroot hummus, simply puree cooked beets with chickpeas, tahini, lemon juice, garlic, and salt. Adjust the quantities based on personal preference. This adds a beautiful pink color and extra nutrients to the dish.
Steps
|
1
Done
|
In a blender, combine the mango flesh, lime juice, and agave nectar until smooth. Set aside. |
|
2
Done
|
For the glutinous rice balls, whisk together the glutinous rice flour and salt in a medium bowl. Make a well in the center and pour in the water. Whisk everything together until no lumps remain. Cover the bowl with plastic wrap and set aside at room temperature for about 2 hours or until the mixture has doubled in size. |
|
3
Done
|
Meanwhile, prepare the coconut cream sauce. Open the can of coconut milk and scoop out the solidified cream from the top (this is your coconut yogurt). Reserve the remaining liquid for another use. |
|
4
Done
|
Add the drained coconut yogurt, agave nectar, cornstarch, salt, and spices (if using) to a high-powered blender like a Vitamix or Blendtec. Puree until smooth and creamy. |
|
5
Done
|
Preheat a non-stick pan over medium heat. Pour about 1/4 cup of the reserved coconut milk liquid into the pan and bring it to a simmer. Whisk in the cornstarch slurry until fully incorporated. Cook for an additional minute or two, stirring constantly, until the sauce thickens slightly. Remove from heat. |
|
6
Done
|
Divide the glutinous rice balls evenly among six small bowls or ramekins. Spoon about 2 tablespoons of the cooked sticky rice onto each ball, making a little mound. |
|
7
Done
|
Top each rice ball with a generous portion of the creamy coconut mango filling. Serve immediately, garnished with sliced almonds, fresh mint, and beetroot hummus if desired. Note: To make beetroot hummus, simply puree cooked beets with chickpeas, tahini, lemon juice, garlic, and salt. Adjust the quantities based on personal preference. This adds a beautiful pink color and extra nutrients to the dish. |
