Sticky Coconut Rice with Mango

Name: Sticky Coconut Rice with Mango
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Thai
Ingredients: 1 ½ cups glutinous rice; 400ml coconut milk; ¼ cup white sugar; ½ tsp salt; 2 tsp Gewürzhaus Kibbled Ginger; Banana leaves or baking paper (to line the base of the steamer); 165ml coconut milk; 1 tsp sugar; ¼ tsp salt; 2 mangoes, peeled and cut into 2cm chunks; Gewürzhaus Coco’s Organic Coconut Blend; Gewürzhaus Black Sesame Seeds

Easy

24+hrs

3-4

Vegan

Rated 5 stars by 1 users

Servings

4

Prep Time

5 minutes

Cook Time

20 minutes

Sticky Rice is a constant staple in most Asian countries, especially in Thailand and the Philippines. Best paired with ripe sweet mangoes and a cup of dark hot chocolate, it is served at breakfast or as an afternoon snack. The aroma of the ginger, plus the creaminess of the coconut milk, make this dish warming and delectable.

Ingredients

1 ½ cups glutinous rice
400ml coconut milk
¼ cup white sugar
½ tsp salt
2 tsp Gewürzhaus Kibbled Ginger
Banana leaves or baking paper (to line the base of the steamer)

For the coconut sauce

165ml coconut milk
1 tsp sugar
¼ tsp salt

To serve

2 mangoes, peeled and cut into 2cm chunks
Gewürzhaus Coco’s Organic Coconut Blend
Gewürzhaus Black Sesame Seeds

Directions

Wash the glutinous rice until water is clear to remove impurities and then leave to soak in a bowl with water overnight.
In a bowl, combine the coconut milk, sugar, salt and kibbled ginger and set aside.
Prepare the steamer by lining the base with banana leaves or baking paper and set it aside.
Heat a wok on medium heat. Add the glutinous rice and coconut milk mixture to the wok. Make sure to stir from time to time to prevent the rice from sticking at the bottom.
Once the rice has absorbed the milk, transfer it into the steamer. Steam for 30 minutes.
To make the coconut sauce, heat a saucepan on low heat and pour in coconut milk, sugar and salt. Stir to combine and remove from heat once the sugar and salt have dissolved.

To serve

Once the rice has finished steaming, divide into serving bowls, then add the fresh mango, drizzle with the coconut sauce and sprinkle with coconut sugar and black sesame seeds.