Name: Mango Sticky Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 cups cooked long-grain white rice (3/4 cup uncooked); 1 cup coconut cream (canned or fresh made); 3 tablespoons palm sugar or light brown sugar; 1/4 teaspoon sea salt; 2 fresh mangoes (peeled and sliced); sesame seeds, for garnishing; Cream Sauce:; ½ cup coconut cream (canned or fresh made); 2 tablespoons rice flour

Description

A traditional Thai dessert of sticky rice that’s been soaked in a lightly sweetened coconut cream with fresh mango on the side. A simple dessert that’s perfect for summer!

Ingredients

2 cups cooked long-grain white rice (3/4 cup uncooked)
1 cup coconut cream (canned or fresh made)
3 tablespoons palm sugar or light brown sugar
1/4 teaspoon sea salt
2 fresh mangoes (peeled and sliced)
sesame seeds, for garnishing
Cream Sauce:
½ cup coconut cream (canned or fresh made)
2 tablespoons rice flour

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Instructions

Cook rice in a rice cooker or on the stove-top according to package directions.
Heat 1 cup coconut cream over medium heat in a heavy saucepan until it just starts to bubble, stirring constantly. Add sugar and sea salt and stir until sugar is dissolved.
Remove sweet coconut cream mixture from heat and add 2 cups cooked rice. Gently stir together and cover saucepan with a lid for 15 minutes.
Meanwhile, make the cream sauce. Add 1/2 cup coconut cream and 2 tablespoons rice flour to a small saucepan over low heat. Heat just until mixture starts to thicken, 2-3 minutes. Remove from heat.
To serve, place sticky rice on one side of a serving plate and cover with a spoonful of cream sauce. Sprinkle the cream sauce with a pinch of sesame seeds, if desired. Place the sliced fresh mango on the other side of the serving plate and serve.