Description
Experience the delightful flavors of traditional Thai dessert with this vegan Mango Sticky Rice Bliss recipe. Made with creamy coconut milk infused sticky rice and ripe, juicy mangoes, this dessert is the perfect balance of sweet, creamy, and fruity. Ideal for those seeking a naturally vegan and gluten-free treat, it is both easy to prepare and deeply satisfying.
Ingredients
Scale
Sticky Rice
- 1 cup Uncooked Sticky Rice (black glutinous rice can be used for a unique flavor twist)
Coconut Sauce
- 1 can Full-Fat Coconut Milk (fresh coconut milk recommended for maximum freshness)
- 1/4 cup Granulated Sugar (white sugar for bright appearance)
- 1 pinch Salt (essential for flavor balance)
- 1 tablespoon Cornstarch (optional, for thickening)
Fruit & Garnish
- 2 medium Ripe Mangoes (Ataulfo or Tommy Atkins varieties preferred)
- 2 tablespoons Toasted Sesame Seeds (optional garnish)
Instructions
- Preparation: Begin by gathering all your ingredients and preparing your workspace for cooking.
- Rinse the Rice: Thoroughly rinse the uncooked sticky rice under cold running water until the water runs clear to remove excess starch.
- Soak the Rice: Drain the rinsed rice and soak it in water for at least 1 hour to achieve a softer texture; overnight soaking is ideal for best results.
- Prepare the Steamer: Set up your steamer apparatus, fill the base with water, and bring it to a gentle simmer.
- Steam the Rice: Place the soaked sticky rice in the steamer basket and steam for 20-25 minutes until the rice becomes fully cooked and tender.
- Make the Coconut Sauce: While the rice steams, combine coconut milk, sugar, and a pinch of salt in a saucepan. Heat gently over medium heat, stirring until the sugar dissolves completely.
- Thicken the Sauce (Optional): If a thicker sauce is desired, mix the cornstarch with a little water to create a slurry and stir it into the warm coconut milk mixture, cooking briefly until it thickens slightly.
- Combine Rice and Sauce: Transfer the steamed sticky rice to a bowl and add about 1 cup of the prepared coconut sauce. Gently mix to allow the rice to absorb the sauce, enhancing its creaminess and flavor.
- Serve: Plate the coconut-infused sticky rice, arrange the sliced ripe mangoes alongside or over the top, drizzle with extra coconut sauce, and sprinkle toasted sesame seeds for an optional nutty crunch and visual appeal.
Notes
- Soaking the sticky rice overnight improves texture but is not strictly necessary if short on time.
- Using fresh coconut milk yields a richer flavor compared to canned versions.
- Cornstarch is optional; if you prefer a thinner sauce, you can skip this step.
- For an extra aromatic touch, you can add a pandan leaf while heating the coconut milk.
- Mangoes should be ripe but firm to hold their shape when sliced.
