Sticky Rice and Mango with Coconut Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,049 cal. | (50 %) | ||
| Protein | 3.39 g | (3 %) | ||
| Fat | 12.79 g | (11 %) | ||
| Carbohydrates | 242.05 g | (161 %) | ||
| Sugar added | 134.18 g | (537 %) | ||
| Roughage | 3.27 g | (11 %) |
| Vitamin A | 181.78 mg | (22,723 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.58 mg | (13 %) | ||
| Vitamin B₁ | 0.06 mg | (6 %) | ||
| Vitamin B₂ | 0.09 mg | (8 %) | ||
| Niacin | 2.05 mg | (17 %) | ||
| Vitamin B₆ | 0.22 mg | (16 %) | ||
| Folate | 79.89 μg | (27 %) | ||
| Pantothenic acid | 0.42 mg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 62.49 mg | (66 %) | ||
| Potassium | 410.76 mg | (10 %) | ||
| Calcium | 34.33 mg | (3 %) | ||
| Magnesium | 34.51 mg | (12 %) | ||
| Iron | 2.33 mg | (16 %) | ||
| Zinc | 0.49 mg | (6 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Cholesterol | 0 mg |
Ingredients
- 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
Preparation steps
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.
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.
