Vegan Mango Sticky Rice
A naturally vegan rice dish with creamy coconut and fresh mango.
Ingredients
- 275 g Glutinous rice
- 120 g Caster sugar
- 1 can Full-fat coconut milk (400ml)
- 1-2 Ripe mangoes
- 3 Tablespoons Toasted sesame seeds (you can also use toasted yellow mung beans for more authenticity if you can find them!)
Instructions
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Wash the rice thoroughly using a sieve. Rub the grains together until the water runs clear. Leave the rice to soak in cold water overnight or for at least 4 hours.
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Drain the rice then transfer it into a bamboo steamer. Place it over a large pot of boiling water, leaving a 2 inch gap between the water and the steamer.
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Place the lid on top and steam the rice for 20 minutes, or until the rice is cooked through.
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While the rice is steaming, gently heat the coconut cream and sugar together in a small pot until the sugar dissolves completely.
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Once the coconut cream mixture is cooled, place about 1/4 of it into a separate bowl and put in the fridge to chill. This will be your serving sauce.
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When the rice is cooked, place it in a bowl and stir in the coconut mixture. Leave for 10 minutes until the rice absorbs the liquid.
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Serve with mango slices, a sprinkling of toasted sesame seeds and the remainder of the sauce.
Recipe Video
Recipe Notes
- Can be stored in an airtight container in the fridge for 2-3 days. Add mango and sesame seeds immediately before serving to avoid them becoming soggy.