Ingredients for Mango And Sticky Rice
- Sticky Rice
- 2 cups water (for soaking rice)
- 1 can (13.5 oz) coconut milk
- 1/2 cup sugar
- a pinch of salt
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How to Make Mango And Sticky Rice
- Rinse 1 cup of glutinous rice in a fine-mesh sieve until the water runs clear.
- Soak the rinsed rice in 2 cups of water for at least 4 hours, or preferably overnight.
- Drain the soaked rice and steam it for 25-30 minutes, or until cooked through and sticky.
- While the rice is steaming, prepare the coconut milk mixture: In a saucepan, combine 1 can (13.5 oz) coconut milk, 1/2 cup sugar, and a pinch of salt.
- Bring the coconut milk mixture to a simmer over medium heat, stirring constantly until the sugar dissolves completely.
- Reduce heat to low and simmer for 5-7 minutes, or until the sauce slightly thickens.
- Add 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water to the coconut milk mixture. Stir until thickened (about 1-2 minutes).
- Gently fold the cooked sticky rice into the coconut milk mixture, ensuring every grain is coated.
- Peel and slice 2 ripe mangoes. Arrange the mango slices on a serving plate.
- Spoon the sticky rice over the mango slices.
- Garnish with toasted sesame seeds (optional) and a drizzle of extra coconut milk (optional).
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
186g
Fat
53g
Carbs
28g
