Ingredients
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For the Sticky Rice:
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1 cup glutinous rice (also known as sweet or sticky rice)
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1 1/4 cups canned coconut milk
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1/4 cup sugar
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1/4 teaspoon salt
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For the Mango Topping:
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2 ripe mangoes, peeled, pitted, and sliced
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2 tablespoons coconut sugar (or brown sugar)
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2 tablespoons water
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1 A pinch of salt
Directions
To serve, scoop a portion of the coconut sticky rice onto a plate or into a bowl.
Top the rice with the mango topping, drizzling some of the mango syrup over the rice.
Garnish with additional slices of fresh mango if desired.
Serve your Vegan Thai Mango Sticky Rice Pudding warm or at room temperature and enjoy this tropical Thai dessert.
Mango sticky rice is traditionally served warm, but you can also enjoy it chilled. This dessert captures the essence of Thailand’s sweet culinary traditions.
Steps
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1
Done
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Rinse the glutinous rice under cold water until the water runs clear. Drain well. |
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2
Done
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In a saucepan, combine the rinsed rice, canned coconut milk, sugar, and salt. Stir well. |
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3
Done
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Bring the mixture to a gentle simmer over medium-low heat, stirring frequently to prevent sticking. Cook for about 20-25 minutes or until the rice is tender and the liquid has been absorbed. Remove from heat and let it cool slightly. |
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4
Done
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While the rice is cooling, prepare the mango topping. In a separate saucepan, combine the sliced mangoes, coconut sugar (or brown sugar), water, and a pinch of salt. Cook over low heat until the sugar has dissolved, and the mangoes are slightly softened, about 5 minutes. Remove from heat. |
