“Aromatic Coconut Sticky Rice with Mango & Caramelized Cashew Topping – A Vegetarian Thai Dessert Delight”
Discover this exquisite, aromatic Thai dessert featuring coconut sticky rice, juicy mangoes, and caramelized cashews. This vegetarian-friendly dish is perfect for a special occasion or a delightful addition to your next dinner party. With its mouthwatering flavors and elegant presentation, you'll surely impress your guests.
Allergens
Nuts (cashews)
Ingredients
- 1. 1 cup jasmine rice 2. 1 can (13.5 oz) coconut milk 3. 1/4 cup sugar 4. 1/4 teaspoon salt 5. 2 ripe mangoes, thinly sliced 6. 1 cup cashews, toasted and roughly chopped 7. 2 tablespoons brown sugar 8. 1 tablespoon water 9. Optional: Mint leaves for garnish
Instructions
- Rinse jasmine rice until the water runs clear, then cook it in a rice cooker or on the stovetop with coconut milk, sugar, and salt until tender and sticky.
- Allow the cooked rice to cool slightly, then fold in 3/4 of the chopped cashews.
- In a small pan, combine brown sugar and water over medium heat. Cook until it turns golden brown, and then carefully pour the caramelized mixture onto the remaining cashews, stirring gently to coat them evenly. Set aside to cool.
- To assemble, scoop the coconut sticky rice into individual serving bowls or a large platter. Arrange sliced mangoes on top and drizzle with the caramelized cashew sauce. If desired, garnish with fresh mint leaves for an extra touch of elegance.
Chef’s Insight
The combination of sweet, tangy, and slightly salty flavors in this dish makes it a well-balanced and satisfying dessert option.
Notes
You can use brown or white jasmine rice depending on your preference for a slightly different texture.