Thai Vegan Mango Sticky Rice Delight with Coconut Sauce – A Culinary Masterpiece

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup glutinous rice, rinsed 1 cup coconut milk (canned) 1/2 cup pandan leaves, chopped 1/2 cup sugar 4 ripe mangoes 1/2 teaspoon salt 1 teaspoon vanilla extract

Instructions

1. a. Combine rice and water in a steamer. Steam for 25 30 minutes until cooked through and tender. Let it cool. b. In a saucepan, combine coconut milk, pandan leaves, sugar, salt, and vanilla extract. Bring to a boil and simmer for 10 minutes. Strain the mixture to remove pandan leaves and let it cool. c. Assemble dessert by placing cooked rice on individual plates, topping with sliced mangoes and drizzling coconut sauce over it.

Chef’s Insight

Choose ripe but firm mangoes to maintain their shape during the dessert preparation process.

Notes

For best results, use fresh coconut milk and ripe mangoes.