Ingredients
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1 cup short-grain glutinous rice
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2 cups water
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1/2 cup light coconut milk
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1 tsp agar powder
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1/2 cup sliced mangoes (about 1 small mango)
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1 tbsp maple syrup or brown sugar
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1/2 cup unsweetened shredded coconut
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Toasted sesame seeds (for garnish)
Directions
Sub_Title: A vegan version of the classic Thai dessert, made with sweet glutinous rice, mango, coconut milk, and agar jelly.
Description: This comforting and creamy vegan sticky rice is perfect for satisfying your sweet tooth without any animal products. The addition of ripe mangoes and coconut milk creates a rich and indulgent texture that’s both refreshing and decadent. Plus, the use of agar jelly makes it suitable for those who are looking for a plant-based alternative to traditional glutinous rice balls.
Ingredients:
* 1 cup short-grain glutinous rice
* 2 cups water
* 1/2 cup light coconut milk
* 1 tsp agar powder
* 1/2 cup sliced mangoes (about 1 small mango)
* 1 tbsp maple syrup or brown sugar
* 1/2 cup unsweetened shredded coconut
* Toasted sesame seeds (for garnish)
Instructions:
1. In a medium saucepan over high heat, combine the glutinous rice and water. Bring to a boil, reduce the heat to low, cover and cook for about 25 minutes or until the liquid has been absorbed and the rice is tender. Set aside, covered, while you prepare the coconut milk mixture.
2. Meanwhile, in a blender, combine the coconut milk, agar powder, and maple syrup or brown sugar. Blend on high speed until smooth and well combined, about 1 minute.
3. Add the mashed rice to the blended mixture and mix well. Divide the mixture evenly among six 6-ounce ramekins or small bowls. Cover each ramekin with plastic wrap and place them in a steamer basket.
4. Steam the ramekins over simmering water in a large pot for about 15 minutes or until the edges of the mixture are set but still slightly jiggly. Remove from the heat and let cool completely.
5. Once cool, carefully remove the sticky rice from the ramekins and arrange them in individual serving bowls. Top each serving with sliced mangoes and unsweetened shredded coconut. Garnish with additional mango slices and toasted sesame seeds if desired. Serve chilled.
Nutrition Facts (per serving):
Calories: 211kcal | Carbohydrates: 41g | Protein: 3g | Fat: 13g | Saturated Fat: 10g | Cholesterol: 0mg | Sodium: 12mg | Potassium: 272mg | Fiber: 3g | Sugars: 19g
Difficulty: Easy
Total Time: Prep + Cook + Chill = 1 hour
Servings: 6
Note: If you prefer a firmer consistency, increase the amount of agar powder by 1 teaspoon.
Steps
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1
Done
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In a medium saucepan over high heat, combine the glutinous rice and water. Bring to a boil, reduce the heat to low, cover and cook for about 25 minutes or until the liquid has been absorbed and the rice is tender. Set aside, covered, while you prepare the coconut milk mixture. |
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2
Done
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Meanwhile, in a blender, combine the coconut milk, agar powder, and maple syrup or brown sugar. Blend on high speed until smooth and well combined, about 1 minute. |
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3
Done
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Add the mashed rice to the blended mixture and mix well. Divide the mixture evenly among six 6-ounce ramekins or small bowls. Cover each ramekin with plastic wrap and place them in a steamer basket. |
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4
Done
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Steam the ramekins over simmering water in a large pot for about 15 minutes or until the edges of the mixture are set but still slightly jiggly. Remove from the heat and let cool completely. |
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5
Done
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Once cool, carefully remove the sticky rice from the ramekins and arrange them in individual serving bowls. Top each serving with sliced mangoes and unsweetened shredded coconut. Garnish with additional mango slices and toasted sesame seeds if desired. Serve chilled. Nutrition Facts (per serving): Difficulty: Easy |
