Ingredients
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the Glutinous Rice:
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1 cup glutinous rice (also known as sweet rice)
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2 cups water
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the Coconut Cream Sauce:
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1/2 cup unsweetened coconut flakes
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1/2 cup unsweetened coconut milk (canned or fresh)
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2 tablespoons light brown sugar (or maple syrup)
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1 teaspoon vanilla extract
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Pinch of salt
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the Fermented Coconut Rice Powder:
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1/2 cup raw short grain white rice
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1/2 cup uncooked glutinous rice
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1/2 cup filtered water
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1/2 cup unsweetened coconut flesh
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1/4 cup unsalted roasted peanuts
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1 tablespoon apple cider vinegar
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Garnish :
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Sliced mangos (ripe but not overly ripe)
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Toasted sesame seeds
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Roasted cashews
Directions
Subtitle: Authentic Mango Sticky Rice without any Animal Products or Refined Sugar!
Description: This creamy and sweet vegan sticky rice dessert is packed with exotic flavors from Thailand! Made with ripe mangoes, coconut milk, glutinous rice, and fermented rice powder, it’s a perfect balance of savory and sweet. It can be prepared ahead of time and served chilled, making it a great option for summer potlucks and parties.
Ingredients:
For the Glutinous Rice:
• 1 cup glutinous rice (also known as sweet rice)
• 2 cups water
For the Coconut Cream Sauce:
• 1/2 cup unsweetened coconut flakes
• 1/2 cup unsweetened coconut milk (canned or fresh)
• 2 tablespoons light brown sugar (or maple syrup)
• 1 teaspoon vanilla extract
• Pinch of salt
For the Fermented Coconut Rice Powder:
• 1/2 cup raw short grain white rice
• 1/2 cup uncooked glutinous rice
• 1/2 cup filtered water
• 1/2 cup unsweetened coconut flesh
• 1/4 cup unsalted roasted peanuts
• 1 tablespoon apple cider vinegar
Optional Garnish:
• Sliced mangos (ripe but not overly ripe)
• Toasted sesame seeds
• Roasted cashews
Instructions:
Step 1: Prepare the Glutinous Rice
Wash the glutinous rice well until the water runs clear. Soak the washed rice in cold water for at least 2 hours or up to overnight. Drain and rinse the soaked rice thoroughly.
Combine the drained and rinsed rice with the 2 cups of water in a medium saucepan. Bring the mixture to a boil over high heat, cover with a tight-fitting lid, and reduce the heat to low. Simmer the rice for about 15 minutes or until tender. Remove from heat and let sit, covered, for another 5 minutes. Fluff the cooked rice with a fork before serving. Set aside.
Step 2: Make the Coconut Cream Sauce
Place the unsweetened coconut flakes in a blender and process into a fine meal. Add the remaining ingredients for the sauce and blend until smooth and creamy. Set aside.
Step 3: Prepare the Fermented Coconut Rice Powder
Drain the soaked and cooked rice mixture through a sieve lined with cheesecloth or a clean tea towel. Discard the solids. In a food processor or blender, puree the reserved liquid until completely smooth. Transfer the pureed mixture to a bowl and stir in the unsweetened shredded coconut, crushed peanuts, and apple cider vinegar. Let the mixture sit undisturbed for 1 hour or until thickened.
Step 4: Assemble the Mango Sticky Rice
Divide the cooked glutinous rice among four small bowls or ramekins. Spoon a generous amount of the coconut cream sauce onto each portion of rice. Top the rice with sliced mangoes and sprinkle with chopped toasted nuts. Serve immediately. Enjoy!
Note: You can also serve this vegan mango sticky rice in individual glass jars for a more rustic presentation. Just place the rice and coconut cream sauce in separate containers, layer them together, and top with sliced mangoes and chopped toasted nuts.
