Thai Refined Sugar Free-Mango Sticky Rice

Refined Sugar Free-Mango Sticky Rice

Recipe by: Tapas Saha

Post date 26/02/2020



Friends, you know that mango sticky rice is favourite 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."


1/2 cup Thai glutinous rice1

1/3 cups coconut milk

1/3 cup dates, pitted and chopped

1/4 teaspoon Himalayan salt1 teaspoon cornstarch2 ripe mangoes, sliced1 teaspoon toasted sesame seeds add all ingredients to list


DIRECTIONS:

Place glutinous rice in a large container and cover with several inches of cool water. Let soak, about 1 hour. Drain and rinse thoroughly.
Cook rice in a steamer over medium-low heat for 20 minutes.
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.
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.
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.
Transfer rice to a serving dish. Arrange mango slices around rice. Pour sauce over rice; garnish with sesame seeds.


Footnotes

Cook's Note:

Using regular rice would completely change the texture of this recipe. The only acceptable alternative is to use black sticky rice, which is also used in various desserts typical of Southeast Asia.
Nutrition Facts


FOOD VALUE: 

Per Serving: 332 calories; 16.8 g fat; 45.7 g carbohydrates; 4 g protein; 0 mg cholesterol; 159 mg sodium. Full nutrition




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