Vegan Mango Sticky Rice Coconut Clouds with Cashew Caramel Drizzle

Allergens

Tree Nuts (Cashews)

Ingredients

• 1 cup uncooked glutinous rice (mABLIK)
• 2 cups coconut milk
• 1/4 cup sugar
• 1/2 teaspoon salt
• 2 ripe mangoes, sliced
• 1 cup soaked cashews, blanched and drained
• 1/4 cup agave nectar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• Coconut flakes, for garnish

Instructions

1. a. Rinse the glutinous rice under cold water until the water runs clear. Place it in a rice cooker with 2 cups of water and cook according to the appliance's instructions. b. In a saucepan, combine the coconut milk, sugar, and salt. Heat over medium heat until the mixture begins to bubble, then reduce the heat to low and let it simmer for about 5 minutes. c. Once the rice is cooked, fluff it with a fork and mix in the hot coconut milk mixture. Allow the rice to cool and then refrigerate for at least 2 hours or overnight to achieve the "sticky" texture. d. For the cashew caramel, blend the soaked cashews with agave nectar, vanilla extract, and lemon juice until smooth and creamy. Transfer to a squeeze bottle or piping bag. e. To assemble, scoop a portion of the cooled sticky rice onto each plate, then top it with mango slices and drizzle with cashew caramel. Garnish with coconut flakes for added texture and visual appeal.

Chef’s Insight

The key to achieving the perfect "sticky" texture in the rice is to cook it until the excess moisture has evaporated, and then allowing it to cool before adding the coconut milk mixture.

Notes

This recipe can be made gluten-free by using certified gluten-free oats and ensuring the coconut milk is labeled as gluten-free.