Description
A delightful Thai dessert combining sticky rice, coconut milk, and ripe mango for a sweet escape.
Ingredients
Scale
- 1 cup dry glutinous rice (soaked overnight)
- 1 cup full-fat coconut milk
- 3–4 tbsp granulated sugar
- 1/2 tsp sea salt
- 3–4 tbsp ube halaya
- 2–3 drops ube extract (optional)
- 2 large ripe mangoes
- Toasted coconut (for topping)
Instructions
- Prepare the rice by draining and rinsing soaked glutinous rice until water runs clear. Add to a pot with 1 cup of fresh water, cover, and bring to a boil over medium heat. Once boiling, lower heat and steam with the lid on for about 20 minutes until tender.
- Make the coconut sauce by combining 1 cup of full-fat coconut milk, sugar, and sea salt in a saucepan. Heat gently over low heat until sugar dissolves. Add ube halaya and optional ube extract.
- Combine the cooked rice with most of the coconut sauce in a mixing bowl, gently mixing to coat. Cover to keep warm for 15-20 minutes.
- Slice the mangoes lengthwise and cut them into wedges or cubes.
- Plate by scooping sticky rice onto a plate, arranging mango slices alongside, drizzling with coconut sauce, and topping with toasted coconut.
Notes
Serve warm or at room temperature. Garnish with toasted coconut for a delightful crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Thai dessert, Mango Sticky Rice, coconut, sweet dessert