Ingredients
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For the Glutinous Rice:
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1 cup glutinous (sticky) rice
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1/2 can full-fat coconut milk
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1/2 teaspoon salt
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1 tablespoon vegetable oil
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For the Coconut Sugar Syrup:
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1/4 cup light brown sugar or coconut sugar
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1/4 cup water
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pinch of salt
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For the Garnish:
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1 ripe mango, sliced into small cubes
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1/4 cup unsweetened shredded coconut
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1/4 cup roasted peanuts
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1/4 cup chopped green onions
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sesame seeds, for garnish
Directions
Sub-title: This vegan version of the popular Thai dessert features glutinous rice cooked in coconut milk, mango, and a tangy coconut sugar syrup.
Description:
This easy and delicious vegan Mango Sticky Rice recipe is perfect for those looking to incorporate more plant-based meals into their diet. The sweet and savory combination of glutinous rice cooked in coconut milk, fresh mango, and a tangy coconut sugar syrup will leave you wanting more!
Ingredients:
For the Glutinous Rice:
* 1 cup glutinous (sticky) rice
* 1/2 can full-fat coconut milk
* 1/2 teaspoon salt
* 1 tablespoon vegetable oil
For the Coconut Sugar Syrup:
* 1/4 cup light brown sugar or coconut sugar
* 1/4 cup water
* pinch of salt
For the Garnish:
* 1 ripe mango, sliced into small cubes
* 1/4 cup unsweetened shredded coconut
* 1/4 cup roasted peanuts
* 1/4 cup chopped green onions
* sesame seeds, for garnish
Instructions:
1. To prepare the glutinous rice, rinse the rice until the water runs clear. In a medium saucepan over medium heat, combine the rinsed rice, coconut milk, salt, and vegetable oil. Bring the mixture to a simmer and cover with a lid slightly ajar. Cook for about 15 minutes, or until the liquid has been absorbed and the rice is tender. Turn off the heat and let the rice sit covered for another 5 minutes before fluffing with a fork. Set aside.
2. While the rice is cooking, prepare the coconut sugar syrup. Combine the coconut sugar, water, and pinch of salt in a small saucepan over medium heat. Bring the mixture to a boil and cook until it reaches your desired consistency (about 10 minutes). Remove from heat and set aside.
3. Once the rice is cooked, transfer it to a large bowl and toss with the melted coconut oil. Mix well to coat the rice evenly.
4. Divide the sticky rice into individual serving bowls or plates. Top each portion with sliced mango, unsweetened shredded coconut, and roasted peanuts. Sprinkle with chopped green onions and serve immediately. Enjoy!
Serves: 4
Difficulty: Easy
Nutrition Information per Serving (without added toppings):
Calories: 281kcal
Carbohydrates: 48g
Protein: 7g
Fat: 13g
Saturated Fat: 10g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 2g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 0mg
Potassium: 141mg
Fiber: 4g
Sugar: 14g
Vitamin A: 1%
Vitamin C: 2%
Calcium: 1%
Iron: 2%
Note: You may adjust the amount of sugar and salt according to your taste preferences.
Steps
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1
Done
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To prepare the glutinous rice, rinse the rice until the water runs clear. In a medium saucepan over medium heat, combine the rinsed rice, coconut milk, salt, and vegetable oil. Bring the mixture to a simmer and cover with a lid slightly ajar. Cook for about 15 minutes, or until the liquid has been absorbed and the rice is tender. Turn off the heat and let the rice sit covered for another 5 minutes before fluffing with a fork. Set aside. |
|
2
Done
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While the rice is cooking, prepare the coconut sugar syrup. Combine the coconut sugar, water, and pinch of salt in a small saucepan over medium heat. Bring the mixture to a boil and cook until it reaches your desired consistency (about 10 minutes). Remove from heat and set aside. |
|
3
Done
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Once the rice is cooked, transfer it to a large bowl and toss with the melted coconut oil. Mix well to coat the rice evenly. |
|
4
Done
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Divide the sticky rice into individual serving bowls or plates. Top each portion with sliced mango, unsweetened shredded coconut, and roasted peanuts. Sprinkle with chopped green onions and serve immediately. Enjoy! Serves: 4 Nutrition Information per Serving (without added toppings): Note: You may adjust the amount of sugar and salt according to your taste preferences. |
