Coconut Sticky Rice Bites with Mango and Passion Fruit Sauce – A Tropical Thai Dessert Experience!

Allergens

None

Ingredients

• 1 cup gluten
• free sticky rice, rinsed and soaked in water for 2 hours
• 1 can (13.5 oz) full
• fat coconut milk
• 1/4 cup granulated sugar
• 1 tablespoon brown sugar
• Pinch of salt
• 1 ripe mango, peeled, pitted, and sliced
• 4 passion fruits, halved and scooped

Instructions

1. In a steamer, steam the soaked gluten free sticky rice with coconut milk, granulated sugar, brown sugar, and a pinch of salt for 20 minutes or until the rice is tender and has absorbed all the liquid.
2. Remove from heat and let it cool. Once cooled, shape into bite sized balls and set aside.
3. Arrange the sticky rice bites on a platter, interspersing them with ripe mango slices.
4. Drizzle the tangy passion fruit sauce over the top of the dish, creating an irresistible contrast between the sweet and tart flavors.
5. Garnish with fresh mint leaves for a touch of elegance and a burst of color.

Chef’s Insight

For added visual appeal, you can garnish with edible flowers or gold leaf flakes.

Notes

You can use jasmine or sushi rice if gluten-free sticky rice is unavailable.