Ingredients
Scale
1 ½ cups Glutinous Rice
2 cups Water
1 can (13.5 oz) Full-Fat Coconut Milk
½ cup Granulated Sugar
¼ teaspoon Salt
2–3 large Ripe Mangoes
1 tablespoon Toasted Sesame Seeds (optional)
a few sprigs Fresh Mint Leaves (optional)
Instructions
- Rinse the glutinous rice thoroughly under cold running water until the water runs clear. Soak the rinsed rice in fresh water for at least 30 minutes
- Cook the rice by steaming it for 25-30 minutes, or by using a rice cooker with the white rice setting
- In a saucepan, combine the coconut milk, sugar, and salt. Heat until the sugar dissolves
- Mix the cooked rice with the warm coconut sauce and let it rest covered for 20-30 minutes
- Prepare the mangoes by peeling and slicing them into cubes
- Lightly grease a muffin tin and press rice into each cup. Top with mango and drizzle with reserved coconut sauce
- Garnish with sesame seeds and mint, serving at room temperature or slightly chilled
Notes
Use full-fat coconut milk for the richest flavor.
Choose perfectly ripe mangoes for the best taste.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: Thai
- Diet: Gluten Free, Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 380 kcal
- Sugar: 30 g
- Sodium: 60 mg
- Fat: 16 g
- Saturated Fat: 14 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg