This Thai Mango Sticky Rice recipe is adapted from my Vegan Kitchen eBook. It's something I love to make in the summer because of the really sweet mangoes. Hope you enjoy it! :)
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Here’s what you’ll need:
1 can 400ml coconut cream/milk (divided into 1 cup for the rice and 1/2 cup for the sauce)*
2 large ripe mangoes
Note: some coconut cream brands are watery, so those can work in place of coconut milk too.
Glutinous Coconut Rice
1 cup uncooked glutinous rice - amzn.to/3gzWHw9
1 cup coconut milk
1/4 cup sugar
1/2 tsp salt
Sauce
1/2 cup coconut milk
3 tbsp sugar
1 tsp cornstarch + 2 tsp water, diluted into a slurry
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Pantry staples:
All-purpose flour: amzn.to/2t9NEO1
Sesame oil: amzn.to/2YxWsZJ
Coconut sugar: amzn.to/2qA8Iwk
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Peanut butter: amzn.to/2RuKsGR
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NutriBullet: amzn.to/38z8Ahw
Non-stick pan: amzn.to/39KWT74
Oven toaster with temperature settings (I baked everything in this since I don’t have a fully function oven): amzn.to/35eYG2S
Dumpling/Buns rolling pin: amzn.to/2PdwgAB
Cast Iron Pan: amzn.to/38tDeZK
Tofu Press: amzn.to/2DUsUMo
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#mangostickyrice #thaifood #mango #stickyrice