Coconut Mango Sticky Rice
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 261.2
- Total Fat: 3.9 g
- Cholesterol: 5.5 mg
- Sodium: 203.6 mg
- Total Carbs: 54.0 g
- Dietary Fiber: 1.6 g
- Protein: 3.7 g
View full nutritional breakdown of Coconut Mango Sticky Rice calories by ingredient
Introduction
A traditional Thai-Lao sweet. Often eaten as a snack, dessert, or as we like it, for breakfast.Keeps well in the fridge to eat as needed (and you will NEED it) A traditional Thai-Lao sweet. Often eaten as a snack, dessert, or as we like it, for breakfast.
Keeps well in the fridge to eat as needed (and you will NEED it)
Number of Servings: 6
Ingredients
-
1.5 cups white glutinous/sweet rice
1 can lite coconut milk (Thai Kitchen)
1/4 cup brown sugar (not packed)
1/2 tsp salt
1 ripe mango (flesh removed)
Directions
Makes 6 generous servings.
Soak sticky rice in lots of water overnight.
(You can shorten the soak time to 2 hours if you use hot water for the soak, but you will loose some flavour)
Steam sticky rice until tender, about 30 minutes.
(You can use a traditional Thai sticky rice steamer, a rice cooker, or line a babmoo steamer with cheesecloth and put the rice inside, tightly covered with the bamboo steamer lid on top of a big pot of boiling water ~ we wrap a towel around the pot edge and steamer basket to ensure the steam is forced up through the rice)
5 minutes before the end of the rice steaming time, put the coconut milk into a pot and heat over medium heat until hot. Add the sugar and salt and stir to dissolve completely.
When the sticky rice is tender (about 30 min), turn it out into a bowl and pour half of the coconut milk mixture over it. Stir to mix and cover with a damp cloth ~ let rest 20 minutes for the flavours to blend.
Peel mango and remove seed, slice into strips/chunks/cubes or which ever shape appeals to you.
Portion coconut sticky rice into smallish bowls, top with mango, and serve with remaining coconut milk to ladle over top.
Can be served hot, room temperature, warm, cold.....you get the idea. Can be rewarmed in steamer or microwave as the NEED arises. You can keep the rice in the fridge in a covered container for almost a week ~ but you won't have to!
Number of Servings: 6
Recipe submitted by SparkPeople user ERNAFLOWER.
Soak sticky rice in lots of water overnight.
(You can shorten the soak time to 2 hours if you use hot water for the soak, but you will loose some flavour)
Steam sticky rice until tender, about 30 minutes.
(You can use a traditional Thai sticky rice steamer, a rice cooker, or line a babmoo steamer with cheesecloth and put the rice inside, tightly covered with the bamboo steamer lid on top of a big pot of boiling water ~ we wrap a towel around the pot edge and steamer basket to ensure the steam is forced up through the rice)
5 minutes before the end of the rice steaming time, put the coconut milk into a pot and heat over medium heat until hot. Add the sugar and salt and stir to dissolve completely.
When the sticky rice is tender (about 30 min), turn it out into a bowl and pour half of the coconut milk mixture over it. Stir to mix and cover with a damp cloth ~ let rest 20 minutes for the flavours to blend.
Peel mango and remove seed, slice into strips/chunks/cubes or which ever shape appeals to you.
Portion coconut sticky rice into smallish bowls, top with mango, and serve with remaining coconut milk to ladle over top.
Can be served hot, room temperature, warm, cold.....you get the idea. Can be rewarmed in steamer or microwave as the NEED arises. You can keep the rice in the fridge in a covered container for almost a week ~ but you won't have to!
Number of Servings: 6
Recipe submitted by SparkPeople user ERNAFLOWER.