Ingredients
-
For the sticky rice:
-
1 cup glutinous rice (also called sweet rice), washed and drained
-
1 ½ cups water, plus more for steaming
-
1/3 cup light brown sugar or coconut sugar
-
For the coconut sugar syrup:
-
-
-
¼ cup coconut aminos (optional)
-
-
-
For the toppings:
-
2 ripe mangoes, sliced into small cubes (about 2 cups)
-
1 tablespoon unsalted roasted cashews, roughly chopped
-
Sliced fresh red grapes (optional)
Directions
Sub_title: This refreshing and easy vegan dessert is made with sweet glutinous rice, mangoes, coconut milk, and a tangy coconut sugar syrup. It’s perfect for summer and can be prepared ahead of time!
Description: This traditional Thai dessert, also known as ‘Mamuang Kao’, is a must-try for all vegans and non-vegans alike! The creamy texture of the glutinous rice combined with the sweetness of ripe mangoes and tartness from the coconut sugar syrup creates a perfect balance of flavors. Plus, it’s super simple to prepare and can be enjoyed both warm or chilled.
Ingredients:
For the sticky rice:
* 1 cup glutinous rice (also called sweet rice), washed and drained
* 1 ½ cups water, plus more for steaming
* 1/3 cup light brown sugar or coconut sugar
For the coconut sugar syrup:
* ⅓ cup palm sugar or brown sugar
* ⅓ cup packed dark brown sugar
* ¼ cup coconut aminos (optional)
* ⅓ cup water
* ⅓ cup unsweetened coconut flakes
For the toppings:
* 2 ripe mangoes, sliced into small cubes (about 2 cups)
* 1 tablespoon unsalted roasted cashews, roughly chopped
* Sliced fresh red grapes (optional)
Instructions:
1. To make the coconut sugar syrup, combine the brown sugar, white sugar, and ⅔ cup of water in a saucepan over medium heat. Bring to a boil, stirring occasionally until the sugar has dissolved. Reduce the heat to low and simmer for about 5 minutes, or until slightly thickened. Remove from heat and set aside.
2. Place the glutinous rice, water, and brown sugar in a large bowl. Mix well to combine. Cover with plastic wrap and let sit at room temperature for 8 hours or overnight. Alternatively, you can steam the rice according to package instructions.
3. Once the rice is ready, divide it evenly among 4 ramekins or small bowls. Steam the rice again for another 10-15 minutes, or until heated through and tender. Set aside.
4. Pour the cooled coconut sugar syrup evenly over the cooked sticky rice. Allow each serving to soak up the syrup before assembling the dessert.
5. To serve, arrange a scoop of mango sticky rice on a plate or bowl. Top with sliced mango, cashew nuts, and fresh grapes if desired. Enjoy immediately!
Serves 4
Difficulty: Easy
Nutrition Facts per Serving:
Calories: 445kcal | Carbohydrates: 110g | Protein: 3g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 0mg | Sodium: 23mg | Potassium: 110mg | Fiber: 4g | Sugar: 82g | Vitamin A: 111% | Vitamin C: 33% | Calcium: 2% | Iron: 1%
Total Time: Prep + Cook = 1 hour
Steps
|
1
Done
|
To make the coconut sugar syrup, combine the brown sugar, white sugar, and ⅔ cup of water in a saucepan over medium heat. Bring to a boil, stirring occasionally until the sugar has dissolved. Reduce the heat to low and simmer for about 5 minutes, or until slightly thickened. Remove from heat and set aside. |
|
2
Done
|
Place the glutinous rice, water, and brown sugar in a large bowl. Mix well to combine. Cover with plastic wrap and let sit at room temperature for 8 hours or overnight. Alternatively, you can steam the rice according to package instructions. |
|
3
Done
|
Once the rice is ready, divide it evenly among 4 ramekins or small bowls. Steam the rice again for another 10-15 minutes, or until heated through and tender. Set aside. |
|
4
Done
|
Pour the cooled coconut sugar syrup evenly over the cooked sticky rice. Allow each serving to soak up the syrup before assembling the dessert. |
|
5
Done
|
To serve, arrange a scoop of mango sticky rice on a plate or bowl. Top with sliced mango, cashew nuts, and fresh grapes if desired. Enjoy immediately! Serves 4 Difficulty: Easy Nutrition Facts per Serving: Total Time: Prep + Cook = 1 hour |
