Spa Cuisine Thailand - Black Sticky Rice with Mango

Black Sticky Rice with Mango

Method

Soak black glutinous rice and white glutinous rice separately in water overnight. Drain and combine. In a steamer, steam rice for 30-40 minutes. In a saucepan, over a medium heat, combine brown sugar and coconut milk and simmer for 7-10 minutes, stir constantly and ensure sugar has dissolved. Pour milk mixture into a large mining bowl, add cooked sticky rice and combine. Cover the mixing bowl with a lid or cling film and allow rice to absorb liquid for 30 minutes. Form the sticky rice into oval shapes by hand; there should be enough for 15 pieces. Place mango wedges on top and serve.

Nutrients Per Piece

Energy 259.15 kcal
Protein 4.15 g
Carbohydrate 51.21 g
Fat, Total 4.59 g

Spa Cuisine Thailand - Dessert recipes

Ingredients

  • 300 g (10 ½ oz) black glutinous rice
  • 300 g (10 ½ oz) white glutinous rice
  • 180 g (6 oz) brown sugar
  • 225 ml (8 fl oz/1 cup) coconut milk
  • 750 g (1 lb 10 oz) ripe mangoes, peeled and cut into bite-size wedges

Order the Spa Cuisine Cookbook