Serves 1
Directions
- 1Measure 1 1/2 cups of sticky rice, rinse it thoroughly with water, and soak it for at least 30 minutes.
- 2Add 2 cups of water to the rice and cook in a rice cooker.
- 3In a pot on the stove, combine 1 can of coconut milk and 1/2 cup sugar over low to medium heat.
- 4Set aside 1 cup of the coconut milk sauce for later use.
- 5Stir the cooked rice to fluff it up, then pour the remaining sauce from the pot over the rice and mix well.
- 6Slice the mangoes.
- 7Prepare a slurry by mixing 1 tbsp cornstarch and 2 tbsp water in a small bowl.
- 8Add the cornstarch mixture to the reserved 1 cup of sauce and whisk while heating to thicken.
- 9Plate the rice, top with sliced mangoes, drizzle the thickened sauce over the top, and sprinkle with sesame seeds.
Ingredients
- 1 1/2 cup sticky rice
- 2 cup water
- 1 can coconut milk
- 1/2 cup sugar
- 1 tbsp cornstarch
- 2 tbsp water
- 2 whole mango
- sesame seeds (optional)
Related recipes
Brioche au Beurre
French · Dessert
Biscuits craquelés vegan aux pelures de citron
French · Dessert50m
3 ingredient protein cheesecake
Dessert
High Protein Oat Banana Brownies
Dessert
Corn Pops on the Cob
Dessert
Tartelettes maison
Dessert
German High-Protein Chocolate Pear Cake
Dessert42m
Milk bread maple bar donut twists
American · Dessert
Brown Butter Banana Cake
Dessert
Olympic Chocolate Muffins
Dessert
Chocolate Chip Cookie Dough Soufflé
French · Dessert
Hot Milk Sponge Cake
American · Dessert