Ingredients
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For the rice:
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1 cup uncooked sushi rice
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1/2 cup unsweetened coconut milk beverage (or more as needed)
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1 mango, peeled, pitted, and roughly chopped into bite-sized pieces
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For the sticky rice:
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1/4 cup plus 2 tablespoons glutinous brown rice flour
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1/2 teaspoon salt
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1/4 teaspoon baking powder
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1 1/2 cups water
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Optional ingredient for extra creaminess:
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1/4 cup unsweetened full-fat coconut cream (from canned coconut milk)
Directions
Subtitle: A Delicious Thai Inspired Pudding That’s Quick and Easy to Make!
Ingredients:
For the rice:
* 1 cup uncooked sushi rice
* 1/2 cup unsweetened coconut milk beverage (or more as needed)
* 1 mango, peeled, pitted, and roughly chopped into bite-sized pieces
For the sticky rice:
* 1/4 cup plus 2 tablespoons glutinous brown rice flour
* 1/2 teaspoon salt
* 1/4 teaspoon baking powder
* 1 1/2 cups water
Optional ingredient for extra creaminess:
* 1/4 cup unsweetened full-fat coconut cream (from canned coconut milk)
Instructions:
1. Cook the sushi rice according to package directions using the 1/2 cup of coconut milk beverage and 1/4 cup water. Once cooked, transfer to a large mixing bowl. Add the mango and gently fold until combined. Set aside.
2. In another medium-sized saucepan, combine the glutinous rice flour, salt, and baking powder. Gradually whisk in the 1 1/4 cups water until smooth. Bring the mixture to a boil over medium heat, stirring constantly with a wooden spoon. Reduce the heat to low and simmer for about 10 minutes or until the liquid thickens and the rice has softened. Remove from heat and set aside.
3. If using the optional coconut cream, chill it in the fridge for at least 15 minutes to firm up. Scoop out the solidified part and discard the liquid portion. Transfer the solids to a food processor and process until smooth. This will help emulsify the coconut oil and give you a richer, creamier texture.
4. To assemble, place a scoop of the prepared sushi rice onto each serving plate. Use a rubber spatula or your fingers to create a well in the center of the rice. Spoon in some of the cooked glutinous rice mixture and spread it evenly. Top with additional fresh mango slices and drizzle with any leftover coconut cream. Serve immediately.
Note: You may have extra glutinous rice mixture – store it in an air-tight container in the refrigerator for up to 2 days or freeze for longer storage. Just thaw when ready to use.
Difficulty Level: Easy
Total Time Needed: Prep + Cook = 30-40 minutes
Serves: 4 servings
Nutrition Facts (per serving):
Calories: 300 | Fat: 16g (Saturated fat: 1.5g, Monounsaturated fat: 11g, Polyunsaturated fat: 1g), Carbohydrates: 52g (Fiber: 4g, Sugars: 28g, Protein: 3g), Sodium: 3mg, Potassium: 200mg, Vitamin A: 2%, Vitamin C: 10%, Calcium: 10%, Iron: 10%
Steps
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Instructions: |
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1. Cook the sushi rice according to package directions using the 1/2 cup of coconut milk beverage and 1/4 cup water. Once cooked, transfer to a large mixing bowl. Add the mango and gently fold until combined. Set aside. 2. In another medium-sized saucepan, combine the glutinous rice flour, salt, and baking powder. Gradually whisk in the 1 1/4 cups water until smooth. Bring the mixture to a boil over medium heat, stirring constantly with a wooden spoon. Reduce the heat to low and simmer for about 10 minutes or until the liquid thickens and the rice has softened. Remove from heat and set aside. 3. If using the optional coconut cream, chill it in the fridge for at least 15 minutes to firm up. Scoop out the solidified part and discard the liquid portion. Transfer the solids to a food processor and process until smooth. This will help emulsify the coconut oil and give you a richer, creamier texture. 4. To assemble, place a scoop of the prepared sushi rice onto each serving plate. Use a rubber spatula or your fingers to create a well in the center of the rice. Spoon in some of the cooked glutinous rice mixture and spread it evenly. Top with additional fresh mango slices and drizzle with any leftover coconut cream. Serve immediately. Note: |
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You may have extra glutinous rice mixture - store it in an air-tight container in the refrigerator for up to 2 days or freeze for longer storage. Just thaw when ready to use. Difficulty Level: |
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Easy Total Time Needed: |
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Prep + Cook = 30-40 minutes Serves: |
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4 servings Nutrition Facts (per serving): |
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Calories: |
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300 | Fat: |
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9
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16g (Saturated fat: |
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10
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1.5g, Monounsaturated fat: |
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11
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11g, Polyunsaturated fat: |
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12
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1g), Carbohydrates: |
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52g (Fiber: |
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14
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4g, Sugars: |
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15
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28g, Protein: |
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16
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3g), Sodium: |
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17
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3mg, Potassium: |
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18
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200mg, Vitamin A: |
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19
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2%, Vitamin C: |
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20
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10%, Calcium: |
