Sticky Rice with Mangoes and Sweet Coconut Sauce Recipe

For a healthier, more exotic alternative, use sticky black rice (available in specialty stores).


May 2007 | By
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Sticky Rice with Mangoes and Sweet Coconut Sauce Recipe
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at a glance Main Ingredient

Rice and Grains

Type

Dessert

Preparation Time

00:00:00


Date Published

May 2007

For a healthier, more exotic alternative, use sticky black rice (available in specialty stores). Make and serve this sweet and delicious Sticky Rice with Mangoes and Sweet Coconut Sauce dish in 4 simple steps! 

Related recipes:  Mango Pudding Cake,
Mais con Yelo Rice Pudding,
Dalandan Pudding with Cereal Crumble

Prep Time 8 minutes  Cooking Time 40 minutes

2 cups uncooked glutinous rice, 
      soaked in water overnight, 
      then drained
2 teaspoons black sesame seeds, 
      pan roasted in low gas flame
3 ripe mangoes, peeled, 
      flesh sliced into pieces

For the sweet coconut sauce

1 cup dark brown sugar
1 teaspoon pure vanilla extract
2 1/2 cups thick coconut milk
3/4 teaspoon salt

 Make the rice: Line a steamer basket with cheesecloth and spread the soaked glutinous rice evenly. Steam the rice for 15 minutes, turn it over, and steam for another 10 minutes until cooked.

2  Make the sweet coconut sauce by heating all the ingredients in a saucepan over medium heat until all the sugar is dissolved. Remove and set aside.

 While the rice is still hot, pour 3/4 of the coconut sauce over the rice, cover with clear plastic wrap and set aside for about 10 minutes until all the sauce is absorbed.

4  To serve, place small portions of the sticky rice on individual serving plates and drizzle remaining sauce on top. Serve with sesame seeds sprinkled on top and mango slices on the side.

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