Ingredients
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For the glutinous rice:
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1 cup uncooked glutinous rice
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1 ½ cups water
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Pinch of salt
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For the coconut milk sauce:
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1/2 cup unsweetened coconut flakes
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1/4 cup full-fat coconut milk
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1 tbsp maple syrup
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1 tsp arrowroot powder
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1 tsp vanilla extract
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2 tbsp chopped fresh basil leaves
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For the mango filling:
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1 ripe mango, peeled, pitted, and thinly sliced
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For the cashew cream:
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1/2 cup raw cashews
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1 tbsp maple syrup
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1 tsp vanilla extract
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For the garnish:
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1/4 cup black sesame seeds
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1/4 cup chopped roasted peanuts
Directions
Sub_title: A Thai-Inspired Dessert for Everyone!
Description: This vegan sticky rice dessert is not only delicious but also packed with nutrients. Made with mangoes, black sesame seeds, and cashew cream, it’s a perfect combination of sweetness and texture. It’s easy to prepare and can be enjoyed as a snack or dessert anytime!
Servings: 4
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
For the glutinous rice:
– 1 cup uncooked glutinous rice
– 1 ½ cups water
– Pinch of salt
For the coconut milk sauce:
– 1/2 cup unsweetened coconut flakes
– 1/4 cup full-fat coconut milk
– 1 tbsp maple syrup
– 1 tsp arrowroot powder
– 1 tsp vanilla extract
– 2 tbsp chopped fresh basil leaves
For the mango filling:
– 1 ripe mango, peeled, pitted, and thinly sliced
For the cashew cream:
– 1/2 cup raw cashews
– 1 tbsp maple syrup
– 1 tsp vanilla extract
For the garnish:
– 1/4 cup black sesame seeds
– 1/4 cup chopped roasted peanuts
Instructions:
1. To cook the glutinous rice, rinse the rice well until the water runs clear. Add the rice, water, and pinch of salt into a medium pot. Bring the mixture to a boil over high heat. Reduce the heat to low and cover the pot tightly. Simmer for about 15-20 minutes or until all the liquid has been absorbed and the rice is tender. Turn off the heat and let the rice sit covered for another 5 minutes. Fluff the rice with a fork and set aside.
2. While the rice is cooking, prepare the coconut milk sauce. Combine all the ingredients for the sauce in a food processor or high-speed blender. Process on high speed until smooth and creamy. Set aside.
3. Heat a small pan over medium heat. Add the mango slices and toss them in the pan until slightly caramelized and softened. Remove from the heat and set aside.
4. In a small bowl, combine the cashews and maple syrup. Using an immersion blender or regular blender, process until smooth and creamy. Set aside.
5. To assemble the dish, place a layer of cooked glutinous rice in each serving bowl. Top with a generous portion of the coconut milk sauce. Place a few slices of caramelized mango on top of the sauce. Spoon some of the cashew cream onto the mango slices. Garnish with black sesame seeds, chopped roasted peanuts, and more chopped fresh basil if desired.
6. Enjoy your healthy and delicious Thai-inspired vegan dessert!
Steps
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1
Done
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To cook the glutinous rice, rinse the rice well until the water runs clear. Add the rice, water, and pinch of salt into a medium pot. Bring the mixture to a boil over high heat. Reduce the heat to low and cover the pot tightly. Simmer for about 15-20 minutes or until all the liquid has been absorbed and the rice is tender. Turn off the heat and let the rice sit covered for another 5 minutes. Fluff the rice with a fork and set aside. |
|
2
Done
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While the rice is cooking, prepare the coconut milk sauce. Combine all the ingredients for the sauce in a food processor or high-speed blender. Process on high speed until smooth and creamy. Set aside. |
|
3
Done
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Heat a small pan over medium heat. Add the mango slices and toss them in the pan until slightly caramelized and softened. Remove from the heat and set aside. |
|
4
Done
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In a small bowl, combine the cashews and maple syrup. Using an immersion blender or regular blender, process until smooth and creamy. Set aside. |
|
5
Done
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To assemble the dish, place a layer of cooked glutinous rice in each serving bowl. Top with a generous portion of the coconut milk sauce. Place a few slices of caramelized mango on top of the sauce. Spoon some of the cashew cream onto the mango slices. Garnish with black sesame seeds, chopped roasted peanuts, and more chopped fresh basil if desired. |
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6
Done
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Enjoy your healthy and delicious Thai-inspired vegan dessert! |
