Mango Sticky Rice Coconut Milk
- Cook Time: 50 minutes
- Total Time: 50 minutes
- Diet: Vegan, Gluten-Free
Ingredients
Scale
- 1.5 cups glutinous rice (also known as sweet rice or sticky rice)
- 1.5 cups full-fat canned coconut milk
- 1/2 cup granulated white sugar
- 1/2 teaspoon salt
- 2 large ripe mangoes (Champagne or Kent varieties work best)
- 1 tablespoon toasted sesame seeds or crispy fried mung beans for garnish
Instructions
- Rinse the glutinous rice under cold water several times until the water runs clear. Place the rice in a bowl, cover it with at least two inches of water, and let it soak for at least 4 hours, or ideally overnight. This step is crucial for getting the right chewiness.
- Drain the soaked rice and wrap it in a cheesecloth or place it in a steamer basket lined with parchment paper. Steam over boiling water for about 20 to 25 minutes until the rice is translucent and tender to the bite.
- While the rice is steaming, combine 1 cup of coconut milk, the sugar, and the salt in a small saucepan. Heat over medium heat, stirring constantly, until the sugar is fully dissolved. Do not let the mixture come to a boil.
- Transfer the cooked, hot rice into a bowl. Pour the heated coconut milk mixture over the rice. Stir gently to combine, then cover the bowl and let it sit for 20 to 30 minutes. The rice will absorb all that creamy coconut goodness.
- In a separate small pan, heat the remaining 1/2 cup of coconut milk with a pinch of salt. If you prefer a thicker sauce, you can mix in a teaspoon of cornstarch. Stir until warm and slightly thickened, then set aside.
- Peel the mangoes and slice the flesh into thin wedges or cubes. Scoop a generous portion of the coconut rice onto a plate, arrange the mango slices alongside it, and drizzle the extra topping sauce over the rice. Sprinkle with toasted sesame seeds.
Find it online: https://www.yucolor.com/desserts/mango-sticky-rice-coconut-milk/