Ingredients
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For the sticky rice:
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1 cup glutinous rice (also known as sweet rice), soaked overnight and drained
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1 1/2 cups water, divided use
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1 tablespoon brown sugar, optional
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1 teaspoon salt, plus more to taste
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For the coconut milk sauce:
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1 can full-fat coconut milk (about 14 ounces)
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1 tablespoon cornstarch
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1/4 cup unsweetened shredded coconut
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1/2 cup granulated sugar
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1 tablespoon light brown sugar
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1/4 cup filtered water
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1/4 teaspoon sea salt
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Juice of half a lime
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Zest of half a lime
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Pure maple syrup (optional)
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For the mango slices:
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2 ripe but firm mangos, peeled and sliced into thin pieces
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Optional garnish:
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Toasted sesame seeds
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Slivered almonds
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Roasted cashews
Directions
Subtitle: A Delicious and Healthy Gluten-free and Vegan Dessert from Thailand
Description: This fusion dessert combines the creaminess of coconut milk rice, sweetness of mangoes, and tanginess of tamarind in one bowl. It’s perfect for satisfying your cravings while keeping things light and refreshing!
Ingredients:
For the sticky rice:
* 1 cup glutinous rice (also known as sweet rice), soaked overnight and drained
* 1 1/2 cups water, divided use
* 1 tablespoon brown sugar, optional
* 1 teaspoon salt, plus more to taste
For the coconut milk sauce:
* 1 can full-fat coconut milk (about 14 ounces)
* 1 tablespoon cornstarch
* 1/4 cup unsweetened shredded coconut
* 1/2 cup granulated sugar
* 1 tablespoon light brown sugar
* 1/4 cup filtered water
* 1/4 teaspoon sea salt
* Juice of half a lime
* Zest of half a lime
* Pure maple syrup (optional)
For the mango slices:
* 2 ripe but firm mangos, peeled and sliced into thin pieces
Optional garnish:
* Toasted sesame seeds
* Slivered almonds
* Roasted cashews
Instructions:
1. In a medium saucepan, combine the glutinous rice, 1 cup water, and a pinch of salt. Bring to a boil over high heat. Reduce the heat to low and cover the pan with a tight-fitting lid. Simmer until all the liquid has been absorbed and the rice is tender, about 20 minutes. Remove from the heat and let sit, covered, for another 5 minutes.
2. While the rice is cooking, prepare the coconut milk sauce. In a blender, combine the full-fat coconut milk, cornstarch, unsweetened shredded coconut, granulated sugar, light brown sugar, 1/4 cup filtered water, and sea salt. Blend on high speed until smooth, scraping down the sides of the blender as necessary. Set aside.
3. Once the rice is done, fluff it up using a fork and mix in the remaining 1/2 cup hot water. Add the brown sugar and salt, if desired. Transfer the rice mixture to a large serving bowl.
4. Pour the prepared coconut milk sauce evenly over the top of the rice. Using two spoonfuls, gently fold the rice and sauce together until well combined. Do not stir too vigorously, as you don’t want the rice to break apart.
5. Divide the mango slices among four small bowls or individual serving plates. Top each portion of rice with the corresponding amount of mango. Serve immediately.
Note: You can also serve this dish cold, simply chill everything before assembling. Just be careful when adding the warm rice to the cold coconut milk sauce, as it may cause the sauce to split. If this happens, just give it a few gentle whirls in the blender and try again.
Difficulty level: Easy
Servings: 4
Calories per serving: approximately 350
Total Carbohydrates: 50 grams
Net Carbs: 38 grams
Protein: 6 grams
Total Fat: 20 grams
Saturated Fat: 17 grams
Cholesterol: 0 milligrams
Sodium: 250 milligrams
Directions:
1. For best results, use freshly made sticky rice and allow it to cool completely before proceeding.
2. The coconut milk sauce can be prepared ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Just warm it up before serving.
3. Adjust the sweetness of the coconut milk sauce according to your preference. You
Steps
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1
Done
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In a medium saucepan, combine the glutinous rice, 1 cup water, and a pinch of salt. Bring to a boil over high heat. Reduce the heat to low and cover the pan with a tight-fitting lid. Simmer until all the liquid has been absorbed and the rice is tender, about 20 minutes. Remove from the heat and let sit, covered, for another 5 minutes. |
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2
Done
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While the rice is cooking, prepare the coconut milk sauce. In a blender, combine the full-fat coconut milk, cornstarch, unsweetened shredded coconut, granulated sugar, light brown sugar, 1/4 cup filtered water, and sea salt. Blend on high speed until smooth, scraping down the sides of the blender as necessary. Set aside. |
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3
Done
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Once the rice is done, fluff it up using a fork and mix in the remaining 1/2 cup hot water. Add the brown sugar and salt, if desired. Transfer the rice mixture to a large serving bowl. |
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4
Done
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Pour the prepared coconut milk sauce evenly over the top of the rice. Using two spoonfuls, gently fold the rice and sauce together until well combined. Do not stir too vigorously, as you don't want the rice to break apart. |
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5
Done
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Divide the mango slices among four small bowls or individual serving plates. Top each portion of rice with the corresponding amount of mango. Serve immediately. Note: You can also serve this dish cold, simply chill everything before assembling. Just be careful when adding the warm rice to the cold coconut milk sauce, as it may cause the sauce to split. If this happens, just give it a few gentle whirls in the blender and try again. Difficulty level: Easy Servings: 4 Calories per serving: approximately 350 Total Carbohydrates: 50 grams Protein: 6 grams Total Fat: 20 grams Saturated Fat: 17 grams Cholesterol: 0 milligrams Sodium: 250 milligrams Directions: |
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6
Done
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For best results, use freshly made sticky rice and allow it to cool completely before proceeding. |
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7
Done
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The coconut milk sauce can be prepared ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Just warm it up before serving. |
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8
Done
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Adjust the sweetness of the coconut milk sauce according to your preference. You |
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9
Done
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For best results, use freshly made sticky rice and allow it to cool completely before proceeding. |
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10
Done
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The coconut milk sauce can be prepared ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Just warm it up before serving. |
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11
Done
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Adjust the sweetness of the coconut milk sauce according to your preference. You |
