Chinese
Mango Coconut Sticky Rice Pudding
A delightful twist on the classic Thai dessert, this Mango Coconut Sticky Rice Pudding combines the rich flavors of coconut milk and fresh mango with the comforting texture of glutinous rice.
Total Time4 minutes
Servings4
Difficulty
medium
Cost
Medium
Nutrition (per serving)
0
Calories
4
Protein
60
Carbs
12
Fat
1
Fiber
0g
Sodium
Ingredients
- 1 cup glutinous rice (sticky rice)
- 1 can (400ml) coconut milk
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 ripe mango, peeled and sliced
- Sesame seeds or toasted coconut flakes for garnish (optional)
Instructions
- 1Rinse the glutinous rice under cold water until the water runs clear, then soak it in water for at least 4 hours or overnight.
- 2Drain the soaked rice and steam it in a bamboo steamer lined with cheesecloth or a steamer basket for about 25-30 minutes, or until tender and sticky.
- 3While the rice is steaming, in a saucepan, combine the coconut milk, sugar, and salt. Cook over medium heat, stirring until the sugar is dissolved. Reserve 1/2 cup of this mixture for drizzling on top later.
- 4Once the rice is done, transfer it to a mixing bowl and pour the remaining coconut milk mixture over it. Stir to combine and let it sit for about 10 minutes to soak up the flavors.
- 5To serve, scoop a portion of the sticky rice onto a plate, top with slices of ripe mango, and drizzle with the reserved coconut milk mixture. Garnish with sesame seeds or toasted coconut flakes if desired.
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