Mango Sticky Rice
Mango Sticky Rice
If you like sweets, it doesn’t get any sweeter than this mango sticky rice. This might be the ultimate comfort dessert. Sticky rice absorbs the sugary coconut milk. It’s then topped with a salted coconut sauce, mangos, and crispy mung beans. There’s kind of a lot of steps in the preparation, but all of them are really easy.
Servings: 2
Ingredients
Coconut Sticky Rice
- 1 cup glutenous sticky rice cooked
- 2/3 cups coconut milk
- 1/2 cup sugar
- 1/2 tsp salt
- 1/2 ripe mango sliced or diced
Salted Coconut Sauce
- 1/2 cup coconut milk
- 1/4 tsp salt
- 1 tsp glutenous rice flour
- 1 tbsp water
Crisp Mung Beans
- 2 tbsp split mung beans
- 2 cups cold water
- 2 tsp coconut oil
Instructions
Crispy Mung Beans
- Place the mung beans in a pot of cold water. Bring to a boil. Cover. Turn off the heat and let sit for 10 minutes.
- Drain. Rinse under cold water. Dry on paper towel.
- Heat up cooking oil in a small sauté pan over medium high heat. Add in the mung beans, frying until crispy; about 5-6 minutes.
Salted Coconut Sauce
- Whisk together the rice flour and water in a small pot. Turn the heat to medium. Pour in the coconut milk and salt.
- Bring to a light simmer and let it thicken. Set aside and let cool.
Coconut Sticky Rice
- Mix together the coconut milk, sugar, and salt in a pot over medium high heat. Once the sugar is dissolved, turn off the heat.
Assembly
- Pour the hot coconut milk over the sticky rice. Break up any clumps of rice. Cover and let sit for 20 minutes.
- Top the coconut sticky rice with mangos. Drizzle over the salted coconut sauce. Sprinkle the crispy mung bean on top.
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