Mango Sticky Rice Pudding combines the luscious sweetness of ripe mangoes with the creamy richness of coconut-infused sticky rice. This delightful dessert captures the essence of tropical indulgence in every spoonful, making it a perfect choice for those craving a taste of exotic flavors
Ingredients:
- 1 cup glutinous rice (also known as sticky rice)
- 1 1/2 cups coconut milk
- 1/2 cup sugar
- 1/4 teaspoon salt
- 2 ripe mangoes, peeled and sliced (or diced)
- Sesame seeds or toasted coconut flakes (optional, for garnish)
Steps
- Rinse and Soak the Rice:
Begin by rinsing 1 cup of glutinous rice under cold water until the water runs clear, which helps remove excess starch. Soak the rice in water for at least 4 hours or overnight. Before cooking, drain the soaked rice thoroughly. - Cook the Rice:
Steam the soaked glutinous rice in a steamer basket lined with cheesecloth or muslin cloth over boiling water. Steam for 20-25 minutes until the rice is tender and fully cooked through. - Prepare the Coconut Sauce:
While the rice is steaming, prepare the coconut sauce. In a saucepan, combine 1 1/2 cups of coconut milk with 1/2 cup of sugar and 1/4 teaspoon of salt. Heat the mixture gently over medium heat, stirring occasionally until the sugar is completely dissolved. Avoid boiling the coconut sauce. - Combine Rice and Coconut Sauce:
Transfer the steamed rice to a large bowl. Pour half of the warm coconut sauce over the rice, gently mixing to coat the grains evenly. Allow the rice to sit for 10-15 minutes, enabling it to absorb the flavors of the coconut sauce fully. - Serve:
To serve the Mango Sticky Rice Pudding, spoon the sweetened coconut sticky rice onto individual plates or bowls. Arrange sliced or diced ripe mangoes alongside or on top of the rice. Drizzle the remaining coconut sauce over the mangoes and rice for added sweetness and flavor. - Garnish (Optional):
For an extra touch, sprinkle sesame seeds or toasted coconut flakes over the Mango Sticky Rice Pudding before serving. These garnishes not only add visual appeal but also enhance the texture and taste of the dish. - Enjoy:
Serve the Mango Sticky Rice Pudding warm or at room temperature, allowing everyone to savor the tropical fusion of creamy coconut-infused rice and sweet, juicy mangoes. This dessert serves approximately 4-6 people, depending on serving size, and can be adjusted in sweetness and garnishes according to personal preference.
Tips for varying the recipe:
- Add a Twist with Toppings: Experiment with different toppings to enhance the flavor and texture. Consider adding toasted nuts like sliced almonds or cashews for a crunchy contrast. You can also sprinkle a pinch of cardamom or cinnamon for a warm, aromatic twist.
- Infuse with Flavorful Additions: For a creative variation, infuse the coconut sauce with pandan leaves while heating it. Pandan leaves impart a unique, fragrant flavor that complements the mango and coconut beautifully. Simply tie a few leaves into a knot and steep them in the coconut milk mixture as it warms up, then remove them before pouring over the rice.
Macros
- Calories: 250-300 kcal per serving
- Protein: 3-4 grams
- Carbohydrates: 35-40 grams
- Fat: 12-15 grams
Frequently Asked Questions For Mango Sticky Rice Pudding
- Is glutinous rice the same as regular rice?
- No, glutinous rice, also known as sticky rice, is a type of rice that becomes sticky when cooked due to its higher starch content. It is different from regular long-grain or jasmine rice.
- Can I use canned coconut milk for this recipe?
- Yes, canned coconut milk works well for making the coconut sauce in Mango Sticky Rice Pudding. Shake the can well before opening to ensure the coconut cream and liquid are thoroughly combined.
- How should I store leftovers of Mango Sticky Rice Pudding?
- Store any leftover Mango Sticky Rice Pudding in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the microwave or on the stovetop, adding a splash of coconut milk if needed to refresh the texture.
- Can I use frozen mango instead of fresh mango?
- Yes, frozen mangoes can be used if fresh mangoes are not available. Thaw the mangoes before using and drain any excess liquid to prevent the pudding from becoming too watery.
- Is Mango Sticky Rice Pudding gluten-free?
- Yes, Mango Sticky Rice Pudding is naturally gluten-free as it is made with glutinous rice, which despite its name, does not contain gluten. However, always check the labels of packaged ingredients to ensure they are gluten-free if you have specific dietary restrictions.
Sweet and Creamy Mango Sticky Rice Pudding: A Tropical Delight
Mango Sticky Rice Pudding combines the luscious sweetness of ripe mangoes with the creamy richness of coconut-infused sticky rice.
Ingredients
- 1 cup glutinous rice also known as sticky rice
- 1 ½ cups coconut milk
- ½ cup sugar
- ¼ teaspoon salt
- 2 ripe mangoes peeled and sliced (or diced)
- Sesame seeds or toasted coconut flakes optional, for garnish
Instructions
- Rinse and Soak the Rice:
- Begin by rinsing 1 cup of glutinous rice under cold water until the water runs clear, which helps remove excess starch. Soak the rice in water for at least 4 hours or overnight. Before cooking, drain the soaked rice thoroughly.
- Cook the Rice:
- Steam the soaked glutinous rice in a steamer basket lined with cheesecloth or muslin cloth over boiling water. Steam for 20-25 minutes until the rice is tender and fully cooked through.
- Prepare the Coconut Sauce:
- While the rice is steaming, prepare the coconut sauce. In a saucepan, combine 1 1/2 cups of coconut milk with 1/2 cup of sugar and 1/4 teaspoon of salt. Heat the mixture gently over medium heat, stirring occasionally until the sugar is completely dissolved. Avoid boiling the coconut sauce.
- Combine Rice and Coconut Sauce:
- Transfer the steamed rice to a large bowl. Pour half of the warm coconut sauce over the rice, gently mixing to coat the grains evenly. Allow the rice to sit for 10-15 minutes, enabling it to absorb the flavors of the coconut sauce fully.
- Serve:
- To serve the Mango Sticky Rice Pudding, spoon the sweetened coconut sticky rice onto individual plates or bowls. Arrange sliced or diced ripe mangoes alongside or on top of the rice. Drizzle the remaining coconut sauce over the mangoes and rice for added sweetness and flavor.
- Garnish (Optional):
- For an extra touch, sprinkle sesame seeds or toasted coconut flakes over the Mango Sticky Rice Pudding before serving. These garnishes not only add visual appeal but also enhance the texture and taste of the dish.
- Enjoy:
- Serve the Mango Sticky Rice Pudding warm or at room temperature, allowing everyone to savor the tropical fusion of creamy coconut-infused rice and sweet, juicy mangoes. This dessert serves approximately 4-6 people, depending on serving size, and can be adjusted in sweetness and garnishes according to personal preference.