Refined Sugar Free-Mango Sticky Rice recipe

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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

Nutrition Info

332.1 calories
carbohydrate: 45.7 g
cholesterol: : -
fat: 16.8 g
fiber: 4 g
protein: 4 g
saturatedFat: 14.3 g
servingSize: -
sodium: 158.6 mg
sugar: 20.5 g
transFat: : -
unsaturatedFat: : -

Directions

  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. Cook rice in a steamer over medium-low heat for 20 minutes.

  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. 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. 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. Transfer rice to a serving dish. Arrange mango slices around rice. Pour sauce over rice, garnish with sesame seeds.

Recipe Yield

4 servings

Recipe Note

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.

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