Ingredients
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For the dumpling filling:
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1 cup glutinous brown rice flour
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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1 1/4 cups water
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1 tablespoon sugar
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1/4 cup shelled roasted peanuts
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2 tablespoons unsweetened grated coconut
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For the sauce:
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1 ripe mango (about 1 pound), peeled and cubed
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1/4 cup maple syrup
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1/4 cup unsweetened coconut cream
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Sesame oil as needed
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Topping options:
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Chopped peanuts
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Roasted sesame seeds
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Coconut flakes
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Green onions (chopped)
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Mint leaves
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Cilantro leaves
Directions
Sub_title: A Healthier Twist on a Thai Classic
Description: These Mango Sticky Rice Dumplings are made with glutinous brown rice, mango, and tasty toppings like sesame seeds and coconut flakes. They’re perfect for satisfying your sweet tooth while staying vegan and gluten-free!
Ingredients:
For the dumpling filling:
1 cup glutinous brown rice flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups water
1 tablespoon sugar
1/4 cup shelled roasted peanuts
2 tablespoons unsweetened grated coconut
For the sauce:
1 ripe mango (about 1 pound), peeled and cubed
1/4 cup maple syrup
1/4 cup unsweetened coconut cream
Sesame oil as needed
Topping options:
Chopped peanuts
Roasted sesame seeds
Coconut flakes
Green onions (chopped)
Mint leaves
Cilantro leaves
Instructions:
1. In a large bowl, combine the glutinous brown rice flour, baking powder, and salt. Mix well.
2. Add the 1 1/4 cups of water and whisk until smooth. Set aside.
3. Place the remaining 1/4 cup of water in another small bowl and set aside.
4. Heat a nonstick pan over medium heat. Add the sugar and swirl around to coat the bottom of the pan. Let it caramelize for about 3 minutes.
5. Pour the reserved 1/4 cup of water into the hot caramel mixture and stir quickly to dissolve any remaining sugar. This will help prevent crystallization.
6. Remove from heat and let cool slightly. Once cooled, pour the mixture into a shallow dish.
7. Working with one rice ball at a time, roll the balls in your hands to cover them evenly with the sticky rice mixture. You can also use a spoon to scoop up some of the sticky rice mixture and then place it onto the rice ball.
8. Gently press down on each rice ball to flatten slightly. This will create a depression in the center where you can place the mango later.
9. Place the filled rice balls onto a parchment paper lined baking sheet. Cover and refrigerate for at least 30 minutes.
10. Meanwhile, prepare the sauce by combining all the ingredients in a blender or food processor. Blend until smooth.
11. To assemble the dessert, take out the chilled rice balls from the fridge. Place a portion of the sweetened mashed mango in the center of each rice ball.
12. Serve immediately with the desired toppings. Enjoy!
Difficulty Level: Easy
Servings: Makes approximately 20 rice balls
Nutrition Facts (per serving):
Calories: 113kcal
Carbohydrates: 20g
Protein: 4g
Fat: 2g
Saturated Fat: 0.5g
Polyunsaturated Fat: 0.5g
Monounsaturated Fat: 0.5g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 10mg
Potassium: 145mg
Fiber: 1g
Sugar: 9g
Vitamin A: 10%DV
Vitamin C: 0%DV
Calcium: 2%DV
Iron: 2%DV
Steps
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1
Done
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In a large bowl, combine the glutinous brown rice flour, baking powder, and salt. Mix well. |
|
2
Done
|
Add the 1 1/4 cups of water and whisk until smooth. Set aside. |
|
3
Done
|
Place the remaining 1/4 cup of water in another small bowl and set aside. |
|
4
Done
|
Heat a nonstick pan over medium heat. Add the sugar and swirl around to coat the bottom of the pan. Let it caramelize for about 3 minutes. |
|
5
Done
|
Pour the reserved 1/4 cup of water into the hot caramel mixture and stir quickly to dissolve any remaining sugar. This will help prevent crystallization. |
|
6
Done
|
Remove from heat and let cool slightly. Once cooled, pour the mixture into a shallow dish. |
|
7
Done
|
Working with one rice ball at a time, roll the balls in your hands to cover them evenly with the sticky rice mixture. You can also use a spoon to scoop up some of the sticky rice mixture and then place it onto the rice ball. |
|
8
Done
|
Gently press down on each rice ball to flatten slightly. This will create a depression in the center where you can place the mango later. |
|
9
Done
|
Place the filled rice balls onto a parchment paper lined baking sheet. Cover and refrigerate for at least 30 minutes. |
|
10
Done
|
Meanwhile, prepare the sauce by combining all the ingredients in a blender or food processor. Blend until smooth. |
|
11
Done
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To assemble the dessert, take out the chilled rice balls from the fridge. Place a portion of the sweetened mashed mango in the center of each rice ball. |
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12
Done
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Serve immediately with the desired toppings. Enjoy! Difficulty Level: Easy Nutrition Facts (per serving): |
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