Ingredients
-
For the Glutinous Rice (Calrose Brown):
-
1 cup uncooked Calrose brown rice
-
2 cups water
-
For the Coconut Cream Sauce (Tua Ngó Heo in Vietnamese):
-
1 can full-fat unsweetened coconut milk
-
1/2 cup sugar
-
1 tsp vanilla extract
-
1/4 cup filtered water
-
pinch of salt
-
1 tbsp cornstarch or arrowroot powder
-
For the Sweetened Condensed Milk Caramel Sauce (Sương Tía in Vietnamese):
-
1 can sweetened condensed milk
-
1/4 cup granulated sugar
-
1/4 cup water
-
1 tsp vanilla extract
-
For the Garnish and Toppings:
-
unsalted and lightly toasted sesame seeds
-
grated fresh mango (about 1 large mango)
-
ripe banana slices (optional)
-
chopped roasted peanuts (for garnish only, optional)
-
finely chopped green onions (for serving, optional)
-
red bean paste (for serving, optional)
Directions
Subtitle: A vibrant, creamy, and sweet vegan dessert made with glutinous rice, mangoes, coconut milk, and sweetened condensed milk. Perfectly balanced flavors of salty, spicy, and sweet.
Ingredients:
For the Glutinous Rice (Calrose Brown):
1 cup uncooked Calrose brown rice
2 cups water
For the Coconut Cream Sauce (Tua Ngó Heo in Vietnamese):
1 can full-fat unsweetened coconut milk
1/2 cup sugar
1 tsp vanilla extract
1/4 cup filtered water
pinch of salt
1 tbsp cornstarch or arrowroot powder
For the Sweetened Condensed Milk Caramel Sauce (Sương Tía in Vietnamese):
1 can sweetened condensed milk
1/4 cup granulated sugar
1/4 cup water
1 tsp vanilla extract
For the Garnish and Toppings:
unsalted and lightly toasted sesame seeds
grated fresh mango (about 1 large mango)
ripe banana slices (optional)
chopped roasted peanuts (for garnish only, optional)
finely chopped green onions (for serving, optional)
red bean paste (for serving, optional)
Instructions:
Prepare the Glutinous Rice:
1. In a medium saucepan, combine the Calrose brown rice and water. Bring to a boil over high heat, stirring occasionally. Reduce the heat to low, cover the pan tightly, and cook for about 40 minutes or until all the liquid has been absorbed and the rice is tender. Fluff the rice with a fork before setting aside.
Make the Coconut Cream Sauce:
1. Open the can of coconut milk and separate the thick cream from the clear liquid (water). Place the cream into a blender along with the remaining ingredients. Blend until smooth and creamy. Set aside.
Make the Sweetened Condensed Milk Caramel Sauce:
1. Combine the sweetened condensed milk, sugar, and water in a small saucepan. Cook over medium heat, whisking constantly, until the sugar dissolves. Raise the heat to medium-high and bring the mixture to a gentle boil. Cook for another 10-12 minutes or until the caramel turns golden brown and thickens slightly. Remove from the heat and let cool completely. Add the vanilla extract and mix well.
Assemble the Dessert:
1. Divide the cooked glutinous rice among 4 individual bowls or one large platter. Top each portion with a scoop of the coconut cream sauce and drizzle with the sweetened condensed milk caramel sauce.
Optional Toppings:
1. Sprinkle with sesame seeds, grated mango, and/or ripe banana slices.
2. Serve with roasted peanuts, red bean paste, and/or finely chopped green onions on the side for added texture and flavor.
Difficulty Level: Easy
Serving Size: 1 serving (bowl)
Servings per recipe: 4-8
Nutrition Facts:
* Amount Per Serving:
* Calories: 353
* Total Fat: 21.8g
* Cholesterol: 0mg
* Sodium: 14.6mg
* Total Carbohydrate: 52.3g
* Dietary Fiber: 1.2g
* Sugars: 35.7g
* Protein: 4.1g
Note: You can also use jasmine rice instead of Calrose brown rice if desired. Just adjust the cooking time accordingly.
Steps
|
1
Done
|
In a medium saucepan, combine the Calrose brown rice and water. Bring to a boil over high heat, stirring occasionally. Reduce the heat to low, cover the pan tightly, and cook for about 40 minutes or until all the liquid has been absorbed and the rice is tender. Fluff the rice with a fork before setting aside. Make the Coconut Cream Sauce: |
|
2
Done
|
Open the can of coconut milk and separate the thick cream from the clear liquid (water). Place the cream into a blender along with the remaining ingredients. Blend until smooth and creamy. Set aside. Make the Sweetened Condensed Milk Caramel Sauce: |
|
3
Done
|
Combine the sweetened condensed milk, sugar, and water in a small saucepan. Cook over medium heat, whisking constantly, until the sugar dissolves. Raise the heat to medium-high and bring the mixture to a gentle boil. Cook for another 10-12 minutes or until the caramel turns golden brown and thickens slightly. Remove from the heat and let cool completely. Add the vanilla extract and mix well. Assemble the Dessert: |
|
4
Done
|
Divide the cooked glutinous rice among 4 individual bowls or one large platter. Top each portion with a scoop of the coconut cream sauce and drizzle with the sweetened condensed milk caramel sauce. Optional Toppings: |
|
5
Done
|
Sprinkle with sesame seeds, grated mango, and/or ripe banana slices. |
|
6
Done
|
Serve with roasted peanuts, red bean paste, and/or finely chopped green onions on the side for added texture and flavor. Difficulty Level: Easy Serving Size: 1 serving (bowl) Nutrition Facts: |
