Refined Sugar Free-Mango Sticky Rice recipe

All Recipes World Cuisine Recipes Asian Thai

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.

Do you like the recipe? Share this tasty recipe!