Mango Sticky Rice

To cook sticky rice for Mango Sticky Rice, rinse 125 g of sticky rice under cold water until the water runs clear. Then, steam the rice over boiling water for about 20-25 minutes, or until it's tender and cooked through. This method ensures the rice remains sticky and perfect for this delicious Thai dessert.

If you're looking for dietary substitutions for Mango Sticky Rice, you can use a sugar substitute like stevia or monk fruit sweetener instead of sugar for a lower-calorie version. Additionally, if you're dairy-free, ensure that the coconut milk you use is free from additives. For a nut-free option, skip the toasted sesame seeds.

To store leftover Mango Sticky Rice, place it in an airtight container and refrigerate it for up to 2-3 days. When you're ready to enjoy it again, you can reheat the sticky rice in the microwave or steam it lightly to restore its texture. Just be sure to keep the coconut sauce separate until serving.

Mango Sticky Rice pairs beautifully with fresh fruits like lychee or dragon fruit for a tropical twist. You can also serve it alongside a scoop of coconut ice cream or a drizzle of additional coconut sauce for extra creaminess. This combination enhances the flavors and makes for a delightful dessert spread.

Absolutely! You can easily adjust the sweetness of the coconut sauce according to your taste preferences. Simply add more or less sugar while heating the coconut milk, or use a sugar substitute if you're looking for a healthier option. Taste as you go to find the perfect balance for your Mango Sticky Rice.