Filipino Mango Coconut Sticky Rice Pudding – Gluten-Free!
A flavorful filipino dessert perfect for gluten-free eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 1 1/2 cups glutinous rice 1 can (14 oz) full
- fat coconut milk 1/2 cup sugar 1/2 teaspoon salt 2 ripe mangoes, diced 1/2 teaspoon pandan extract (optional) Toasted coconut flakes, for garnish Fresh mint leaves, for garnish
Instructions
- Rinse the glutinous rice under cold water until the water runs clear. Drain well and transfer to a large bowl.
- In a medium saucepan, combine coconut milk, sugar, salt, and pandan extract (if using). Stir until the sugar dissolves completely.
- Pour the coconut milk mixture over the rice and mix until evenly coated. Cover with plastic wrap and let it sit for at least 4 hours or overnight for best results.
- After soaking, transfer the rice mixture to a steamer basket. Steam the rice over boiling water for about 20 minutes or until it's cooked through and has a sticky texture.
- Fold in the diced mangoes gently. Let it cool slightly before scooping into individual serving dishes.
- Garnish with toasted coconut flakes and fresh mint leaves. Serve warm or chilled.
Chef’s Insight
The key to achieving that perfect sticky texture for this gluten-free dessert is giving ample time for the rice to soak up all those delicious coconut milk flavors.
Notes
The recipe can be easily doubled or tripled to serve more guests.