Description
Easy 4 ingredients Mango Sticky Rice is a delicious, comforting dessert! It’s a creamy blend of glutinous rice cooked in coconut milk, paired with sweet mango and gooey caramel sauce. It’s very easy to make at home, vegan, gluten free and reduced in sugar.
Ingredients
Units
Scale
Sticky Rice
- 1 cup dry, uncooked glutinous rice (200 g)
- 3/4 cup + 1 tbsp coconut milk (200ml)
- 2 tbsp sugar
- 1/4 tsp salt
Caramel sauce
- 1/2 cup coconut milk (100 ml)
- 3 tbsp coconut sugar (40 g)
- 1/4 tsp salt
- 1 tbsp coconut oil
Toppings
- Your choice of mango sorbet or fresh mango
- Toasted coconut chips
- 1/4 tsp salt
- 1 tbsp coconut oil
Instructions
- The day before, wash the rice several times under water to remove the starch or until the water is almost clear. Leave the rice to soak in fresh water overnight, or for at least 8 hours.
- Afterwards, drain rice well in a sieve. Place the rice on a bamboo steaming basket lined with parchment paper. Place the basket on a steamer or over a saucepan of boiling water. Steam for 15-20 minutes or until the rice is cooked, slightly translucent, and still very chewy. Set aside.
- Mix the coconut milk, sugar and salt in a saucepan. Bring to a boil while mixing until the sugar has dissolved. Then add the cooked rice and cook for a few minutes, stirring constantly, until the rice has absorbed all the liquid. Remove from the heat, cover and let sit for 30 minutes.
- Meanwhile, make the caramel sauce. Add the coconut milk, coconut sugar and salt to a small sauce pan. Bring to a boil, then reduce to low heat and cook for about 10 minutes until the sauce thickens and takes a brown color.
- Remove from the heat and add the coconut oil. Stir to combine. If the sauce is too thick, add coconut milk, one spoon at the time, until you get the desired consistency. Transfer the caramel sauce to a glass jar and leave to cool.
- Serve a portion of stick rice with a scoop of mango sorbet or slices fresh mango. Drizzle with the caramel sauce and sprinkle with coconut chips.