Description
A delicious and indulgent dessert featuring creamy coconut rice and sweet mango slices, perfect for any occasion.
Ingredients
Scale
- 1 cup sticky rice (glutinous rice)
- 1 can (13.5 ounces) coconut milk
- 1/4 cup sugar
- 1/4 teaspoon salt
- 2 ripe mangoes, peeled and sliced
- Sesame seeds or mung beans for topping (optional)
Instructions
- Rinse the sticky rice under cold water until the water runs clear; soak it in cold water for at least 4 hours or overnight.
- Steam the rice in a steamer basket lined with cheesecloth for about 25-30 minutes until tender and slightly transparent.
- Pour the coconut milk into a saucepan over medium heat, stir in sugar and salt until fully dissolved, and reserve 1/4 cup for later.
- Mix the warm sticky rice with the remaining coconut milk mixture and let it sit for about 15 minutes.
- Serve the sticky rice on a plate, top with mango slices, drizzle with reserved coconut sauce, and sprinkle with sesame seeds or mung beans.
Notes
Prepare sticky rice a day in advance; microwave briefly before serving. You can also use alternative cooking methods if a steamer is unavailable.
Nutrition
- Serving Size: 1 serving
- Calories: 358
- Sugar: 21g
- Sodium: 25mg
- Fat: 14g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg