Sticky Rice and Mango with Coconut Sauce

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Sticky Rice and Mango with Coconut Sauce
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Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation
ready in 14 h.
Ready in
Calories:
1049
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,049 cal.(50 %)
Protein3.39 g(3 %)
Fat12.79 g(11 %)
Carbohydrates242.05 g(161 %)
Sugar added134.18 g(537 %)
Roughage3.27 g(11 %)
Vitamin A181.78 mg(22,723 %)
Vitamin D0 μg(0 %)
Vitamin E1.58 mg(13 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.09 mg(8 %)
Niacin2.05 mg(17 %)
Vitamin B₆0.22 mg(16 %)
Folate79.89 μg(27 %)
Pantothenic acid0.42 mg(7 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C62.49 mg(66 %)
Potassium410.76 mg(10 %)
Calcium34.33 mg(3 %)
Magnesium34.51 mg(12 %)
Iron2.33 mg(16 %)
Zinc0.49 mg(6 %)
Saturated fatty acids10.5 g
Cholesterol0 mg

Ingredients

for
4
For the mango and rice
Mangoes (with glutinous rice)
100 grams uncooked sticky rice
½ can unsweetened Coconut milk
½ tsp cornstarch
salt
3 Tbsps sugar
2 ripe Mangoes
For the tapioca dumplings and syrup
300 grams Tapioca flour
3 various Food coloring (each a few drops)
500 grams sugar
1 Vanilla bean
How healthy are the main ingredients?
sugarCoconut milksugarMangosaltMango

Preparation steps

1.

For the mango and rice: Soak the sticky rice in a bowl of cold water for 12 hours. Drain well in a colander. Place in a pot and cover with water, 1 cm (approximately 1/2 inch) above the rice. Bring to a boil and reduce to a simmer. Cook, covered, over low heat until the water is absorbed and the rice is tender, about 20 minutes. Remove the lid and allow to cool completely. 

Remove 2 tablespoons of the coconut cream from the top of the can of coconut milk. Add to a saucepan. Stir the coconut cream with the cornstarch, 1 pinch of salt and 8 tablespoons of water. Bring to a boil, and remove from heat. Add the coconut milk, sugar and 10 tablespoons of water. Bring to a boil. Remove from heat and stir in the sticky rice until thoroughly combined. 

Peel mangoes with a sharp knife, loosen the pulp from the core and cut into slices. Divide the sticky rice between 4 medium-size plates. Place the mango slices next to the rice. Pour the coconut sauce over top of the rice.

2.

For the tapioca dumplings: Bring 1 liter (approximately 4 cups) of water to a boil in a pot. Divide the tapioca flour between 3 bowls. Remove 2 tablespoons of the flour from a bowl and whisk with 2 tablespoons boiling water. Stir in food coloring. Gradually add up to 6 tablespoons of water until smooth. Knead in the remaining tapioca flour from the first bol. Do the same with the remaining 2 bowls of tapioca flour.

Roll 1 teaspoon portions into 5-6 cm (approximately 2-2 1/4 inch) long logs. Place the logs into boiling water, divided by color, and simmer over medium heat until they float to the surface. Remove the logs to 3 bowls of cold water, each designated to a different color. 

For the sugar syrup: Place 400 ml (approximately 1 1/2 cups) of water and the sugar in a pot. Bring to a simmer. Add the vanilla bean seeds. Cool the mixture completely. 

For serving: Remove the tapioca dumplings from the water with a slotted spoon and allow to drain. Place in bowls with the rice and mango. Pour the sugar syrup over top and serve. 

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