Best Refined Sugar Free Mango Sticky Rice Recipes

REFINED SUGAR FREE-MANGO STICKY RICE

Refined Sugar Free-Mango Sticky Rice image

If you have been following me on Instagram or Facebook for a while, you know that mango sticky rice is one of my favorite sweets ever. And this is especially true when you can turn this naturally gluten-free dessert into a healthy gluten-free recipe! Read on and I will show how to turn this yummy treat in a refined sugar-free dessert. The first time I tried mango sticky rice I was just in the right place: Bangkok. As you can imagine, mangoes in Thailand are the best in the whole world! Anywhere you go, from Chiang Mai to Phuket, you'll find food carts selling fresh mangoes.

Provided by Little Bites of Beauty

Categories World Cuisine Recipes Asian Thai

Time 1h43m

Yield 4

Number Of Ingredients 7

Ingredients

½ cup Thai glutinous rice
1 ⅓ cups coconut milk
⅓ cup dates, pitted and chopped
¼ teaspoon Himalayan salt
1 teaspoon cornstarch
2 ripe mangoes, sliced
1 teaspoon toasted sesame seeds

Steps:

Place glutinous rice in a large container and cover with several inches of cool water. Let soak, about 1 hour. Drain and rinse thoroughly.
Cook rice in a steamer over medium-low heat for 20 minutes.
Combine coconut milk, dates, and Himalayan salt in a high-speed blender; blend until completely smooth. Pour 2/3 of the coconut mixture into a bowl; reserve.
Pour remaining 1/3 of the coconut mixture into a saucepan over low heat. Sift in cornstarch. Cook, stirring constantly, until thickened into a sauce, 3 to 5 minutes.
Place rice in a large pot over low heat; stir in reserved coconut mixture. Cook, stirring gently, until liquid is absorbed, 5 to 10 minutes.
Transfer rice to a serving dish. Arrange mango slices around rice. Pour sauce over rice; garnish with sesame seeds.

Nutrition Facts : Calories 332.1 calories, Carbohydrate 45.7 g, Fat 16.8 g, Fiber 4 g, Protein 4 g, SaturatedFat 14.3 g, Sodium 158.6 mg, Sugar 20.5 g

REFINED SUGAR FREE MANGO STICKY RICE

Refined Sugar Free Mango Sticky Rice image

Number Of Ingredients 7

Ingredients

100 grams Thai Sticky Rice or Thai Glutinous Rice (available in Asian grocery stores)
300 milliliters 100% Coconut Milk
60 grams Medjool Dates
1/4 tablespoon Himalayan Salt
1 tablespoon Organic Corn Starch
2 pieces Mangoes
1 tablespoon toasted Sesame Seeds

Steps:

Before you start, make sure you have the right rice. Using regular rice would completely change the texture of this recipe. The only acceptable alternative is to use black sticky rice, which is also commonly used in various desserts typical of South East Asia.
Soak the dry sticky rice in water for about 1 hour to get rid of the excessive starch. Drain the rice and rinse it thoroughly
Using a steamer, cook the rice over low to medium heat for about 20 minutes.
While the rice is cooking, start preparing the coconut sauce by blending coconut milk, salt and dates in a high speed blender (I used a Vitamix) until completely smooth. Replacing white sugar with dates is the key to turn this dish into a refined sugar free dessert
Set aside ⅔ of the coconut milk & date blend (you'll mix this to the rice itself) and use the rest to prepare the thicker coconut sauce that you'll top your dessert with
Place the liquid mixture for the thicker sauce in a pan over low heat and sift in the corn starch, mixing constantly to prevent lumps until the cream is thick and velvety
When the rice is ready, transfer it into a large pan over low heat and pour the remaining ⅔ of coconut blend over it, stirring gently until the liquid is completely absorbed.
Place the sticky rice on a serving dish. Peel and slice the mangos and arrange them next to the rice. Pour the thicker sauce over the rice and sprinkle some toasted sesame seeds on top.
Enjoy!!