Description
A cozy, vegan dessert that’s easy to make at home, featuring sticky rice paired with ripe mango and a creamy coconut sauce.
Ingredients
Main Ingredients
- 1 cup Glutinous rice (Also called sweet rice, do not use regular jasmine rice.)
- 1 can Full fat coconut milk (For the sauce.)
- 2 large Ripe mangoes (Look for Ataulfo or any fragrant, ripe variety.)
- 2 tablespoons Sugar (White or light brown sugar works.)
- 1 pinch Salt (Enhances the coconut flavor.)
- 1 tablespoon Cornstarch or tapioca starch (Optional, for thickening the sauce.)
- to taste Toasted sesame seeds or mung beans (Optional topping.)
Instructions
Prepare Sticky Rice
- Rinse the rice until the water is mostly clear.
- Soak the rice in water for 4 hours, or overnight in the fridge.
- Drain the rice well.
- Steam the rice for 25 to 35 minutes until tender and chewy.
- Taste a few grains and continue steaming for another 5 minutes if needed.
Make Coconut Milk Sauce
- Warm coconut milk with sugar and a pinch of salt, stirring until the sugar dissolves.
- Once the rice is done steaming, pour most of the warm coconut mixture over it and let it sit for 20 to 30 minutes to absorb.
- For the topping, use the remaining coconut milk mixture and whisk with cornstarch mixed with water over low heat until thickened.
Assemble Mango Sticky Rice
- Scoop a mound of warm sticky rice onto a plate.
- Add thick slices of mango on the side.
- Drizzle the thicker coconut sauce over the rice.
- Finish with optional toppings like toasted sesame or mung beans.
Notes
Store rice in an airtight container in the fridge for up to 3 days. Coconut sauce can be refrigerated for up to 4 days. Reheat gently.
- Prep Time: 4 hours
- Cook Time: 35 minutes
- Category: Dessert, Snack
- Cuisine: Thai, Vegan