Thai Mango Sticky Rice Dessert (Vegan + Gluten-Free)
Do you love mangoes as much as I do? You'd definitely want to try this Thai mango sticky rice dessert, a luscious combination of tropical mangoes and creamy coconut milk. It is sweet, refreshing, and nutty - it will keep you coming back for more!
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 g glutinous rice
- 200 g coconut cream
- 60 g sugar
- 4 g salt
- Butter
- 1 or 2 whole mangoes
- Sauce:
- 35 g coconut cream
- 1 g salt
- 3 g sugar
- Toppings (optional: mango cubes, mint leaves, coconut flakes, toasted sesame seeds, roasted mung beans, or ube spread)
Instructions
- 1
Clean the glutinous rice with water.
- 2
Soak it for 3 hours.
- 3
After 3 hours, drain the water and transfer the glutinous rice to the rice cooker.
- 4
Add coconut cream, sugar, and salt and stir well.
- 5
Turn on the cooking mode.
- 6
Meanwhile, brush the bowl with butter. You can skip this if you do not plan to shape the cooked rice.
- 7
When the sticky rice is cooked, place it in the bowl and press it to take the bowl's shape.
- 8
Flip it over onto your dessert plate.
- 9
Prepare your mangoes by peeling the skin off and removing the pulp.
- 10
Cut it into thin slices. Set aside a portion as well to cut it into small cubes for garnish.
- 11
Roll the slices to form a flower-like shape for decoration.
- 12
Transfer the flower mangoes onto your dessert plate with rice.
- 13
Garnish your dessert with mint leaves, coconut cubes, or coconut flakes.
- 14
Make the coconut sauce with coconut cream, salt, and sugar.
- 15
Heat it in the microwave on low heat for 1 minute.
- 16
After heating, pour the coconut sauce onto the sticky rice.
- 17
Serve this while freshly made. Store leftovers in the fridge and consume within 2 days since the coconut milk can spoil quickly.