Mango Sticky Rice
Obraz wygenerowany przez AI
Wegańskie Bez glutenu Thai

Mango Sticky Rice

Thailand’s beloved dessert of tender glutinous rice, fragrant coconut cream, and ripe mango, finished with a glossy coconut drizzle and a crisp pinch of toasted mung beans.

50 min 4 porcji Medium
Wszystkie przepisy

Sposób przygotowania

1
Drain the soaked glutinous rice and spread it in a steamer basket lined with cheesecloth or a clean kitchen towel. Steam over vigorously boiling water for 25 to 30 minutes, turning the rice once, until the grains are translucent and tender but still pleasantly chewy.
2
While the rice steams, put 250 ml of coconut milk, 60 g of sugar, and 1/4 teaspoon of salt in a small saucepan. Simmer over medium-low heat for 3 to 4 minutes, stirring until the sugar dissolves; do not let the sauce boil hard.
3
Transfer the hot steamed rice to a bowl. Pour over the warm coconut sauce and mix gently with a spatula until every grain is coated. Cover and rest for 20 minutes, stirring once halfway through, until the rice absorbs the sauce and becomes glossy.
Glossy sticky rice absorbing coconut sauce Obraz wygenerowany przez AI
4
For the topping, simmer the remaining 150 ml coconut milk, 20 g sugar, and remaining 1/4 teaspoon salt in the saucepan for 2 minutes. Whisk in the cornstarch slurry and simmer for 1 minute more, until the sauce lightly coats a spoon.
5
Toast the mung beans in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until crisp and pale golden with a nutty aroma. Cool briefly.
6
Divide the coconut sticky rice among four plates. Arrange the mango slices beside it, spoon over the warm coconut topping, and scatter with toasted mung beans. Serve immediately or at room temperature.
Mango sticky rice with coconut sauce and toasted mung beans Obraz wygenerowany przez AI

Dlaczego ten przepis się sprawdza

Steaming preserves the distinct, pleasantly chewy grains of glutinous rice, while a warm coconut-sugar sauce seasons the rice from within. Fresh mango adds acidity and juiciness to balance the rich coconut cream.

Przechowywanie i odgrzewanie

Jak przechowywać

Store the sticky rice and mango separately in airtight containers in the refrigerator for up to 2 days. Refrigerate the coconut sauce separately for up to 4 days.

Jak odgrzewać

Reheat the sticky rice gently in the microwave with 1 tablespoon of water per serving, covered, in 20-second intervals until soft and warm. Serve mango cool or at room temperature; do not heat it.

Wartości odżywcze / porcję

592kcal
8,46 gbiałko
95,03 gwęglow.
22,03 gtłuszcz
P
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Opublikowano 20 sie 2026 · zaktualizowano 20 sie 2026