Ingredients
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For the Sticky Rice:
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1 cup uncooked glutinous rice
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1 ½ cups water
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1/2 teaspoon salt
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For the Coconut Milk Cream:
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1 can full-fat coconut milk
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¼ teaspoon vanilla extract
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For the Mangoes:
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2 ripe mangoes, sliced into small cubes
Directions
Sub_Title: Authentic Vegan Gluten-Free Fermented High-Fiber Kid-Friendly Superfood Dessert
Ingredients:
For the Sticky Rice:
– 1 cup uncooked glutinous rice
– 1 ½ cups water
– 1/2 teaspoon salt
For the Coconut Milk Cream:
– 1 can full-fat coconut milk
– ⅓ cup light agave nectar or maple syrup
– ¼ teaspoon vanilla extract
For the Mangoes:
– 2 ripe mangoes, sliced into small cubes
Instructions:
Step 1: Soak the glutinous rice in a bowl filled with cold water by your fingertips for at least 4 hours or overnight until tender. Drain and set aside.
Step 2: In a medium saucepan, combine the soaked glutinous rice, 1 ½ cups water, and ½ teaspoon salt. Bring to a boil over high heat, cover with a tight-fitting lid, and reduce the heat to low. Simmer for about 15 minutes or until all the liquid has been absorbed and the rice is creamy. Remove from the heat and fluff the cooked rice with a fork. Set aside.
Step 3: Meanwhile, prepare the coconut milk cream by opening the can of full-fat coconut milk and scooping out the solidified cream from the top. Place the solids in a blender and process on high speed until smooth. Add the light agave nectar or maple syrup and vanilla extract, and blend again. Pour the mixture through a fine mesh strainer to remove any remaining lumps. Set aside.
Step 4: To assemble the dessert, divide the sticky rice among four serving bowls. Top each portion of rice with about ⅓ cup of the coconut milk cream and ¼ cup of the mango cubes. Gently press down on the fruit to release its juices and allow them to mix with the cream. Serve immediately.
Difficulty Level: Easy
Servings: 4 servings
Note: You can adjust the sweetness of the dish by adding more or less sugar according to your preference.
