Refined Sugar Free-Mango Sticky Rice

Refined Sugar Free-Mango Sticky Rice

by Malone Caron 2 years ago
0 (0)
28 minutes
332.1 kcal
45.7 g carbs
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Description

If you have been following me on Instagram or Facebook for a while, you know that mango sticky rice is one of my favorite sweets ever. And this is especially true when you can turn this naturally gluten-free dessert into a healthy gluten-free recipe! Read on and I will show how to turn this yummy treat in a refined sugar-free dessert. The first time I tried mango sticky rice I was just in the right place: Bangkok. As you can imagine, mangoes in Thailand are the best in the whole world! Anywhere you go, from Chiang Mai to Phuket, you'll find food carts selling fresh mangoes.

Ingredients
  • ½ cup Thai glutinous rice
  • 1 ⅓ cups coconut milk
  • ⅓ cup dates, pitted and chopped
  • ¼ teaspoon Himalayan salt
  • 1 teaspoon cornstarch
  • 2 ripe mangoes, sliced
  • 1 teaspoon toasted sesame seeds
Directions
  1. 1. Place glutinous rice in a large container and cover with several inches of cool water. Let soak, about 1 hour. Drain and rinse thoroughly.
  2. 2. Cook rice in a steamer over medium-low heat for 20 minutes.
  3. 3. Combine coconut milk, dates, and Himalayan salt in a high-speed blender; blend until completely smooth. Pour 2/3 of the coconut mixture into a bowl; reserve.
  4. 4. Pour remaining 1/3 of the coconut mixture into a saucepan over low heat. Sift in cornstarch. Cook, stirring constantly, until thickened into a sauce, 3 to 5 minutes.
  5. 5. Place rice in a large pot over low heat; stir in reserved coconut mixture. Cook, stirring gently, until liquid is absorbed, 5 to 10 minutes.
  6. 6. Transfer rice to a serving dish. Arrange mango slices around rice. Pour sauce over rice; garnish with sesame seeds.
Nutrition Facts
serving: 4 servings
calories: 332.1 kcal
carbohydrates: 45.7 g
protein: 4 g
saturated fat: 14.3 g
sodium: 158.6 mg
fiber: 4 g
sugar: 20.5 g