Vegan Mango Sticky Rice

🛒 Ingredients

• #For the Sticky Rice:
• 1 cup glutinous rice (sweet rice)
• 1 ½ cups coconut cream (divided use)
• 3–4 tbsp coconut sugar or palm sugar (adjust to taste)
• ½ tsp salt
• 1 tsp toasted sesame seeds or split mung beans (optional, for crunch)
• #For Serving:
• 2 ripe sweet mangoes (Ataulfo or Manila mangoes work best), peeled, pitted, and sliced
• Extra coconut cream for drizzling
• Pinch of red chili powder or paprika (traditional garnish, optional)
• Fresh mint leaves (for decoration)

👩‍🍳 Instructions

1. 1

   Soak the rice: Rinse glutinous rice until the water runs clear. Cover with plenty of water and soak for at least 4 hours (or overnight). Drain well.

2. 2

   Steam the rice: Place drained rice in a steamer basket lined with cheesecloth or banana leaves. Steam over boiling water for 20–25 minutes until fully cooked, soft, and translucent.

3. 3

   Make the sweet coconut sauce: While rice steams, heat 1 cup of coconut cream, coconut sugar, and salt in a small saucepan over low heat. Stir gently until sugar dissolves completely — do not boil vigorously. Remove from heat.

4. 4

   Combine: Transfer hot steamed rice into a bowl. Slowly pour the warm sweet coconut mixture over the rice, stirring gently to coat every grain evenly. Cover and let rest for 10–15 minutes so the rice absorbs all the cream and flavor.

5. 5

   Assemble: Spoon the coconut sticky rice onto plates. Arrange fresh mango slices alongside or on top. Drizzle generously with extra thick coconut cream.

6. 6

   Finish: Sprinkle with toasted sesame seeds, a tiny pinch of chili powder (if you like the traditional touch), and garnish with fresh mint. Serve at room temperature or slightly chilled.