Ingredients
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For the Mangoes:
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2 ripe mangoes (about 1 pound)
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Pinch of salt
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For the Glutinous Brown Rice Flour Mixture:
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1 cup glutinous brown rice flour
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2 tbsp cornstarch
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1/4 cup unsweetened almond milk
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1/4 cup water
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Pinch of salt
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For the Coconut Cream Topping:
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1 can full-fat coconut milk (13.5-ounce), refrigerated overnight
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1/4 cup granulated sugar
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1 tbsp arrowroot powder
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Pinch of salt
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For the Kidney Bean Puree:
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(Optional) 1 can low-sodium chicken broth
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1 cup cooked kidney beans (canned or homemade)
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1/4 cup unsweetened almond milk
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1 tbsp maple syrup
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Splash of lime juice
Directions
Sub-title: This easy to make vegan dessert takes inspiration from traditional Thai cuisine and can be prepared using whole food plant-based ingredients. It’s perfect for any occasion!
Description: This vegan mango sticky rice recipe has been adapted to cater to those following a Whole Foods Plant-based diet while still maintaining its authentic taste. The use of brown rice flour instead of glutinous rice gives it a nutty texture and makes it suitable for gluten-free and grain-free diets. Additionally, we have incorporated kidney beans which are high in protein and fiber, making this dish a great option for kids too!
Ingredients:
For the Mangoes:
2 ripe mangoes (about 1 pound)
Pinch of salt
For the Glutinous Brown Rice Flour Mixture:
1 cup glutinous brown rice flour
2 tbsp cornstarch
1/4 cup unsweetened almond milk
1/4 cup water
Pinch of salt
For the Coconut Cream Topping:
1 can full-fat coconut milk (13.5-ounce), refrigerated overnight
1/4 cup granulated sugar
1 tbsp arrowroot powder
Pinch of salt
For the Kidney Bean Puree:
(Optional) 1 can low-sodium chicken broth
1 cup cooked kidney beans (canned or homemade)
1/4 cup unsweetened almond milk
1 tbsp maple syrup
Splash of lime juice
Instructions:
1. In a small bowl, combine the mashed ripe mangoes with a pinch of salt. Set aside.
2. For the Glutinous Brown Rice Flour Mixture, whisk together all the ingredients until well combined. Set aside.
3. In another small bowl, mix together the ingredients for the Coconut Cream Topping.
4. Open the can of coconut milk and scoop out the solidified cream from the top. Reserve about 1/4 cup of the liquid from the bottom of the can. Place the reserved liquid in a separate container.
5. Add the granulated sugar, arrowroot powder, and salt to the coconut cream solids. Mix well.
6. Transfer the mixture to a blender and blend on high speed for about 30 seconds. Pour the pureed coconut cream back into the bowl and set aside.
7. If you prefer a smoother consistency for your kidney bean puree, place the cooked kidney beans, chicken broth, unsweetened almond milk, maple syrup, and lime juice in a blender and process until smooth. Set aside.
8. Divide the glutinous brown rice flour mixture into two equal portions. Using wet hands, shape each portion into a ball. Roll between your palms to form a disk.
9. Heat a large skillet over medium heat. Brush one side of each rice paper wrapper with a little water. Place one wrapper in the pan, brushed side down. Top with a tablespoon of the filling (mango cubes), spreading evenly. Sprinkle with a few extra mango cubes if desired.
10. Fold the bottom edge of the wrapper up towards the center. Then fold both sides inwards, creating a triangle shape. Finally, roll the filled wrapper tightly from the bottom to enclose the filling completely. Repeat with remaining wrappers and fillings.
11. Serve immediately by placing the spring rolls on individual plates. Top with a dollop of the coconut cream topping and drizzle with any additional sauce as desired. Enjoy!
Note: You can also serve this dish cold by refrigerating the wrapped spring rolls for at least an hour before serving.
Steps
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1
Done
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In a small bowl, combine the mashed ripe mangoes with a pinch of salt. Set aside. |
|
2
Done
|
For the Glutinous Brown Rice Flour Mixture, whisk together all the ingredients until well combined. Set aside. |
|
3
Done
|
In another small bowl, mix together the ingredients for the Coconut Cream Topping. |
|
4
Done
|
Open the can of coconut milk and scoop out the solidified cream from the top. Reserve about 1/4 cup of the liquid from the bottom of the can. Place the reserved liquid in a separate container. |
|
5
Done
|
Add the granulated sugar, arrowroot powder, and salt to the coconut cream solids. Mix well. |
|
6
Done
|
Transfer the mixture to a blender and blend on high speed for about 30 seconds. Pour the pureed coconut cream back into the bowl and set aside. |
|
7
Done
|
If you prefer a smoother consistency for your kidney bean puree, place the cooked kidney beans, chicken broth, unsweetened almond milk, maple syrup, and lime juice in a blender and process until smooth. Set aside. |
|
8
Done
|
Divide the glutinous brown rice flour mixture into two equal portions. Using wet hands, shape each portion into a ball. Roll between your palms to form a disk. |
|
9
Done
|
Heat a large skillet over medium heat. Brush one side of each rice paper wrapper with a little water. Place one wrapper in the pan, brushed side down. Top with a tablespoon of the filling (mango cubes), spreading evenly. Sprinkle with a few extra mango cubes if desired. |
|
10
Done
|
Fold the bottom edge of the wrapper up towards the center. Then fold both sides inwards, creating a triangle shape. Finally, roll the filled wrapper tightly from the bottom to enclose the filling completely. Repeat with remaining wrappers and fillings. |
|
11
Done
|
Serve immediately by placing the spring rolls on individual plates. Top with a dollop of the coconut cream topping and drizzle with any additional sauce as desired. Enjoy! Note: You can also serve this dish cold by refrigerating the wrapped spring rolls for at least an hour before serving. |
