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Mango And Coconut Sticky Rice

Serves : 4 Preparation 10 mins Cooking 25 mins Total 35
Nutrition facts: 684.00 calories 6.20g protein 90.80g carbs 45.40g sugars g fat g g fibre mg sodium
Ingredients: 800ml / 3.38 cups Coconut milk 200g / 0.44 lb Sticky rice also known as glutinous rice 1, deseeded Vanilla pod 6 tbsp Soft brown sugar a pinch Salt 2 large, peeled and stoned Ripe mango For the garnish: optional Toasted desiccated coconut optional Mint leaves This South East Asian dessert is one of my all time favourites. When entertaining I would normally balance the whole meal - so if the appetisers and mains are light, I might finish with a slightly richer dessert like this one. Or if my mains are richer with stronger spiced dishes, then I tend to serve a fruit-heavy based dessert for a refreshing finish. This is a sweet and tasty dessert that both children and adults would love. Enjoy!

Mango And Coconut Sticky Rice

  1. Serves : 4
  2. Preparation time 10 Minutes
  3. Cooking time 25 Minutes
per serving

Cals

684.00

Protein (g)

6.20

Carbs (g)

90.80

Sugars (g)

45.40

Fat (g)

Sat Fat (g)

Fibre (g)

Sodium (mg)
fruit rice vegetarian
Source from

Ching He Huang Web Site

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About the recipe

dessert

This South East Asian dessert is one of my all time favourites. When entertaining I would normally balance the whole meal - so if the appetisers and mains are light, I might finish with a slightly richer dessert like this one. Or if my mains are richer with stronger spiced dishes, then I tend to serve a fruit-heavy based dessert for a refreshing finish. This is a sweet and tasty dessert that both children and adults would love. Enjoy!

Ingredients
  • Coconut milk - 800ml / 3.38 cups
  • Sticky rice also known as glutinous rice - 200g / 0.44 lb
  • Vanilla pod - 1, deseeded
  • Soft brown sugar - 6 tbsp
  • Salt - a pinch
  • Ripe mango - 2 large, peeled and stoned
For the garnish
  • Toasted desiccated coconut - optional
  • Mint leaves - optional

Steps

  • Wash the rice well until the water runs clear to get rid of excess starch.
  • Pour the 600ml coconut milk into a pan. Add the rice, vanilla seeds and the pod, 2 tablespoons of soft brown sugar and salt. Stir and bring to the boil. Cook until all the coconut milk has been absorbed into the rice. Remove the vanilla pod.
  • Heat the rest of the coconut milk in a small bowl with another 2 tablespoons of the soft brown sugar and stir until the sugar has been dissolved.
  • Spoon the sticky rice into a bowl and invert onto a plate, make four servings in this way. Top with fresh mango slices, pour over some sweetened coconut milk and sprinkle over remaining brown sugar allowing it to melt.
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Ingredients
  • Coconut milk - 800ml / 3.38 cups
  • Sticky rice also known as glutinous rice - 200g / 0.44 lb
  • Vanilla pod - 1, deseeded
  • Soft brown sugar - 6 tbsp
  • Salt - a pinch
  • Ripe mango - 2 large, peeled and stoned
For the garnish
  • Toasted desiccated coconut - optional
  • Mint leaves - optional
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