Vegan Mango Sticky Rice with Coconut Milk and Lychee Syrup

Allergens

None

Ingredients

• 1 cup glutinous rice
• 2 cups water
• 1/2 cup coconut milk
• 1/4 cup lychee syrup
• 2 ripe mangoes, thinly sliced
• 1 tbsp sesame seeds, toasted

Instructions

1. Rinse the glutinous rice under cold water until the water runs clear. Drain and set aside.
2. In a large pot, bring the water to a boil. Add the rinsed glutinous rice, cover, and reduce heat to low. Cook for 20 minutes or until the rice is tender and has absorbed all the water.
3. Preheat your oven to 350°F (180°C). In a baking dish, spread the cooked rice evenly. Drizzle with coconut milk and bake for 10 minutes or until golden brown.
4. Serve the warm sticky rice in individual plates, topping each with sliced mangoes and drizzling with lychee syrup. Sprinkle with toasted sesame seeds.

Chef’s Insight

Choose ripe yet firm mangoes for this recipe, as they hold their shape better when sliced.

Notes

Make sure to use ripe but firm mangoes for this recipe. Adjust cooking time according to your oven's temperature calibration.