Lao-style Coconut Sticky Rice with Mango

Ingredients

While sakuramochi is a Japanese dessert made with glutinous rice flour and filled with sweet red bean paste, Lao-style Coconut Sticky Rice with Mango takes inspiration from the flavors of Laos. The dish replaces the red bean paste with fresh mango slices and infuses the sticky rice with coconut milk, giving it a creamy and tropical twist. This adaptation highlights the use of local ingredients and flavors commonly found in Lao cuisine. We alse have the original recipe for Sakuramochi, so you can check it out.

• 2 cups (400g) glutinous rice 2 cups (400g) glutinous rice
• 1 1/2 cups (360ml) coconut milk 1 1/2 cups (360ml) coconut milk
• 1/4 cup (50g) sugar 1/4 cup (50g) sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 ripe mangoes, sliced 2 ripe mangoes, sliced
• Toasted sesame seeds, for garnish Toasted sesame seeds, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 14g, 12g
• Carbohydrates (total, sugars): 61g, 20g
• Protein: 5g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight.
2. 2.
   Drain the soaked rice and transfer it to a steamer lined with cheesecloth. Steam the rice over medium heat for 25-30 minutes, or until the grains are tender and translucent.
3. 3.
   In a saucepan, combine the coconut milk, sugar, and salt. Heat the mixture over low heat, stirring until the sugar has dissolved.
4. 4.
   Transfer the steamed rice to a mixing bowl and pour the coconut milk mixture over it. Stir gently to coat the rice evenly. Let it sit for 15-20 minutes to allow the rice to absorb the flavors.
5. 5.
   Serve the coconut sticky rice with slices of ripe mango on top. Sprinkle with toasted sesame seeds for added texture and flavor.

Treat your ingredients with care...

• Glutinous rice — Ensure that the rice is soaked for the recommended time to achieve the desired texture. Steaming the rice helps it become tender and sticky.
• Coconut milk — Use full-fat coconut milk for a rich and creamy flavor. Shake the can well before using to ensure the cream is well mixed with the liquid.

Tips & Tricks

• Soaking the rice overnight will yield the best results in terms of texture.
• To enhance the coconut flavor, you can add a pandan leaf to the coconut milk mixture while heating it.
• For an extra touch of sweetness, drizzle some coconut syrup or honey over the mango slices before serving.
• If mangoes are not in season, you can substitute them with other tropical fruits like pineapple or papaya.
• Leftover sticky rice can be stored in the refrigerator for up to 2 days. Reheat it gently in a steamer or microwave before serving.

Serving advice

Serve Lao-style Coconut Sticky Rice with Mango warm or at room temperature. It can be enjoyed as a dessert or a sweet snack. For an authentic Lao experience, serve it on a banana leaf or in a small bamboo basket.

Presentation advice

Arrange the slices of ripe mango on top of the coconut sticky rice in an attractive pattern. Sprinkle toasted sesame seeds over the dish for added visual appeal and a nutty flavor.