Gluten-Free Cambodian Mango Sticky Rice Delight
Discover this delectable and gluten-free version of the traditional Cambodian dessert, Mango Sticky Rice Delight. This dessert boasts a perfect balance of sweet and tangy flavors, with a delightful chewy texture that will transport your taste buds to Southeast Asia.
Allergens
Coconut, Mango (cross-reactivity with latex)
Ingredients
- 1 cup gluten
- free sticky rice
- 1/2 cup coconut milk
- 1/4 cup granulated sugar
- 1 ripe mango, thinly sliced
- 1/2 cup shredded coconut, toasted
- 1/4 teaspoon salt
Instructions
- Rinse the gluten free sticky rice in cold water and soak it in water for at least 4 hours or overnight. Drain the soaked rice and place it in a steamer basket. Steam the rice for 25 minutes or until cooked through and tender. In a saucepan, combine coconut milk, sugar, and salt. Cook over medium heat, stirring occasionally, until the sugar dissolves completely. Remove from heat and let it cool. Once the rice is cooked, transfer it to a large mixing bowl and pour the cooled coconut mixture over the top. Gently mix the rice with the coconut milk until well combined. Allow it to cool to room temperature.
Chef’s Insight
The perfect balance of textures makes this dessert truly special. Chewy rice, tender fruit, and crispy coconut all come together in a harmonious union of flavors and mouthfeel.
Notes
Make sure to use a ripe but firm mango for this recipe, as it holds its shape better when sliced.