Thai Mango Sticky Rice Dessert

• Vegan
• Gluten free

• Produce

  • 1 Mango, slices
  • 1 tbsp Mung beans, toasted

• Canned Goods

  • 1/2 cup Coconut milk, full-fat

• Pasta & Grains

  • 1 cup Sticky rice

• Baking & Spices

  • 3 tbsp Coconut sugar
  • 1/2 tsp Rice flour
  • 1/4 tsp Salt

Found on leelalicious.com

Description

Ingredients

• 1 cup (250 ml) sticky rice (also called sweet or glutinous rice)
• ½ cup (125 ml) coconut milk, full fat
• 3 tablespoons (35 g) coconut sugar
• ¼ teaspoon salt
• ½ teaspoon rice flour (or tapioca flour)
• 1 tablespoon toasted mung beans
• mango slices

Directions

• Soak the rice in plenty of water, overnight or for at least 3 hours. Rinse the soaked rice until the water runs clear. Steam cook the rice (in a covered mesh strainer over boiling water) for 15-20 minutes until soft and translucent. Flip the rice once halfway through.
• While the rice is steaming, heat the coconut milk, coconut sugar, and salt in a small saucepan over medium heat until the coconut sugar dissolves. Do not boil.
• Place the steamed rice in a bowl and pour ¾ of the coconut milk over top. Stir together and cover. Let sit for 20 minutes for the rice to absorb the coconut milk.
• Add ½ teaspoon of rice flour or tapioca flour to the remaining coconut milk and heat until thickened.
• Divide the sticky rice into serving bowls, top with the thickened coconut milk sauce and sprinkle with toasted mung beans. Serve with mango slices.