EASY STICKY RICE WITH COCONUT & MANGO Thai Recipe
Hello Kale Sandwichers!
Mangoes are finally in season in Canada so today we are super excited to share with you a delicious Thai dessert that's very popular in the Kale Sandwich household when summer rolls around. This easy dessert is made with glutinous rice aka sticky rice drizzled with coconut milk and served with a side of fresh cut mangoes. It's the perfect ending to any meal and it's only 6 ingredients! Enjoy!
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Ingredients
1 cup glutinous rice (sweet rice)
This dessert does require the rice to be soaked for at least 4 hours so plan ahead or soak the rice overnight.
1 cup coconut milk
3-4 tbsp sugar (depends on how sweet you like it)
large pinch of salt
1 pandan leaf or 1/2 tsp vanilla extract
1/2 tsp cornstarch + 1 tbsp water (optional step to thicken the coconut milk to a sauce)
Mango variety of your choice
Sesame seeds for garnish
Soak rice in water for at least 4 hours to overnight. Rinse and drain after soaking. Place rice in steamer lined with a banana leaf* or cheesecloth/ muslin cloth. Fill pot with just enough water to it doesn't touch steamer. Cover and steam on medium-low for 20-25 minutes or until rice is tender but still has a bite.
Combine coconut milk, sugar, salt and pandan leaf/ vanilla and bring to a low simmer for 5 minutes. Remove from heat and pour half of the mixture onto steamed rice. Mix and set rice aside for 15 mintues to allow rice to absorb coconut milk. Return the remaining coconut milk to a low simmer and pour in cornstarch mixture to make a sauce. Stir constantly and remove from heat once thickened.
Serve rice with a generous side of fresh cut mangos and coconut sauce. Garnish with sesame seeds and mint if desired.
*Steaming with banana leaf gives the steamed rice a wonderful unique fragrance. It can be found in the frozen section in most Asian grocery stores but if you cannot find banana leaf you can line with cheesecloth or muslin cloth. If have a steamer with small holes or mesh you do not need to line it.
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