Ingredients
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For the rice dumplings:
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1 cup glutinous brown rice flour
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1/2 cup tapioca starch
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1/4 cup arrowroot powder
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1 tablespoon coconut oil, plus more for greasing your hands
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1/4 teaspoon salt
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For the filling:
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1 ripe medium-sized mango, peeled and sliced into small chunks
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1/2 cup unsweetened shredded coconut
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1 tablespoon raw cacao nibs or chopped walnuts (optional)
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For the mango sauce:
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1/2 cup unsweetened almond milk yogurt or soaked cashew cream (for a thinner consistency)
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1/2 cup frozen mango cubes, thawed
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1 teaspoon fresh ginger, minced
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1/4 teaspoon red pepper flakes (or more to taste)
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Juice of half a lime
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1 tablespoon maple syrup or agave nectar
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1/4 teaspoon sea salt
Directions
Subtitle: Gluten-free, High-fiber, Kid-friendly, Low-carb, Raw, Seasonal, Soy-free, Spicy, Superfoods, Vegan, Whole foods plant-based
Description: These Mango Sticky Rice Dumplings are made from scratch using only natural ingredients and no refined sugar. They’re perfect as a healthy vegan dessert option, packed with fiber and protein, while still being sweet and satisfying. The spicy mango sauce adds a kick to this already delicious treat!
Ingredients:
For the rice dumplings:
* 1 cup glutinous brown rice flour
* 1/2 cup tapioca starch
* 1/4 cup arrowroot powder
* 1 tablespoon coconut oil, plus more for greasing your hands
* 1/4 teaspoon salt
For the filling:
* 1 ripe medium-sized mango, peeled and sliced into small chunks
* 1/2 cup unsweetened shredded coconut
* 1 tablespoon raw cacao nibs or chopped walnuts (optional)
For the mango sauce:
* 1/2 cup unsweetened almond milk yogurt or soaked cashew cream (for a thinner consistency)
* 1/2 cup frozen mango cubes, thawed
* 1 teaspoon fresh ginger, minced
* 1/4 teaspoon red pepper flakes (or more to taste)
* Juice of half a lime
* 1 tablespoon maple syrup or agave nectar
* 1/4 teaspoon sea salt
Instructions:
Step 1: Prepare the rice dough:
Combine all the ingredients for the rice dough in a large bowl and mix well until a dough forms. If the mixture feels too dry, add a few drops of water. Cover the bowl with plastic wrap and set aside for 10 minutes.
Step 2: Make the filling:
Place the mango chunks, coconut, and optional cacao nibs or walnuts in a separate bowl. Mix well and set aside.
Step 3: Roll out the dough:
Divide the dough into 12 equal portions. On a lightly floured surface, roll each portion into a thin circle. Place about 1 tablespoon of the mango filling in the center of each circle. Fold the edges up over the filling, forming a pocket. Press the sides together to seal.
Step 4: Steaming the dumplings:
Place the steamer basket in a large pot filled with a few inches of water. Bring the water to a boil. Arrange the dumplings on the bottom of the steamer basket, leaving space between them. Steam for 8-10 minutes or until the dumplings are cooked through but still hold their shape.
Step 5: Making the mango sauce:
Add all the ingredients for the mango sauce to a blender and puree until smooth. Set aside.
Step 6: Serving:
Once the dumplings are cooked, transfer them to a serving plate. Pour the warm mango sauce over the top and serve immediately. Enjoy!
Note: You can also double or triple the batch size if you need more servings.
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