Vegan Filipino Mango Sticky Rice Trio

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup glutinous rice, rinsed and drained 2 cups coconut milk, divided 1/4 cup brown sugar, packed 1/4 teaspoon salt 1 tablespoon vegetable oil 2 ripe mangoes, sliced 1/3 cup desiccated coconut 1/2 cup granulated sugar 1/2 cup water

Instructions

1. a. In a rice cooker or pot, combine the glutinous rice with two cups of coconut milk and salt. Cook until the rice is tender and has absorbed all of the liquid, approximately 15 20 minutes. b. While the rice cooks, make the coconut caramel sauce. In a small saucepan over medium heat, combine sugar, water, and remaining coconut milk. Stir until sugar dissolves and mixture comes to a boil. Simmer without stirring for about 5 minutes or until it thickens slightly. Remove from heat and set aside. c. Once the rice is cooked, mix in the vegetable oil to prevent it from becoming hard when cooled. Spread the rice onto a tray lined with parchment paper and let it cool. d. In a dry pan over medium heat, toast desiccated coconut until golden brown. Remove from the pan and set aside. e. Assemble the dessert: Place a portion of sticky rice in the center of each plate. Arrange mango slices around the rice and drizzle with the coconut caramel sauce. Sprinkle toasted desiccated coconut over the top, and serve immediately.

Chef’s Insight

For an extra touch of elegance, garnish with edible flowers or a sprig of mint

Notes

Adjust sweetness according to personal preference by adding more sugar if needed