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Thai Mango Sticky Rice Cups

Thai Mango Sticky Rice Cups for a Sweet Tropical Escape

Delight in these Thai Mango Sticky Rice Cups, a gluten-free tropical dessert bursting with creamy coconut and ripe mango flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 15 minutes
Total Time 1 hour
Servings: 4 cups
Course: Desserts
Cuisine: Thai
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sticky Rice
  • 1 cup glutinous rice sushi rice can be used as a substitute
  • cup water essential for soaking and steaming
For the Coconut Sauce
  • 1 cup full-fat coconut milk choose high-quality for best taste
  • 1/4 cup granulated sugar consider maple syrup for deeper flavor
  • 1 pinch salt enhances sweetness
For the Topping
  • 2 ripe mangoes select ripe for best flavor
  • toasted sesame seeds or mung beans optional garnish
  • fresh mint leaves optional garnish

Equipment

  • steamer basket
  • small saucepan
  • mixing bowl
  • cheesecloth
  • measuring cups
  • spoon

Method
 

Preparation Steps
  1. Rinse 1 cup of glutinous rice under cold running water until clear, soak in water for at least 4 hours or overnight.
  2. Drain the rice and place it in a cheesecloth-lined steamer. Steam for 25-30 minutes until translucent and tender.
  3. Combine 1 cup of coconut milk, 1/4 cup of sugar, and a pinch of salt over medium-low heat until the sugar dissolves.
  4. Mix half of the coconut sauce with the steamed rice, cover, and let sit for 15 minutes.
  5. Distribute the sticky rice into small cups, topping with mango slices and reserved coconut sauce.
  6. Garnish with toasted sesame seeds or mung beans and fresh mint leaves. Serve warm or at room temperature.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 45gProtein: 4gFat: 8gSaturated Fat: 6gMonounsaturated Fat: 2gSodium: 5mgPotassium: 200mgFiber: 1gSugar: 10gVitamin C: 5mgCalcium: 10mgIron: 1mg

Notes

Soak rice for perfect chewiness. Use high-quality coconut milk for best flavor. Experiment with various toppings.

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