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- 1 cup glutinous rice - 1 ½ cups coconut milk - ¼ cup granulated sugar - ¼ teaspoon sea salt - 2 ripe mangoes, peeled and sliced - Toasted sesame seeds or shredded coconut - Fresh mint leaves Mango Coconut Sticky Rice Cups need simple yet key ingredients. First, glutinous rice gives this dish its sticky texture. This rice is essential for the sweet and creamy coconut milk to cling to. You will need 1 cup of it. Next, you need 1 ½ cups of coconut milk. This milk adds richness and flavor. It makes the dessert creamy and delightful. To sweeten the dish, ¼ cup of granulated sugar is used. The sugar balances the coconut's natural taste. You also need ¼ teaspoon of sea salt. The salt enhances all the flavors. Finally, you’ll need 2 ripe mangoes. These mangoes add freshness and a lovely burst of color. Slice them thin for a beautiful top layer. For garnishes, toasted sesame seeds or shredded coconut add texture. Fresh mint leaves make a pretty touch. They also add a hint of green. Gather these ingredients, and you are ready to create a treat that tastes as good as it looks! 1. Rinse the glutinous rice. Place the rice in a bowl. Use cold water to rinse it. Keep rinsing until the water runs clear. This step removes excess starch. 2. Soak the rice for at least 4 hours or overnight. After rinsing, fill the bowl with water. Leave it to soak. This helps the rice become tender and sticky. 1. Drain the rice and prepare for steaming. Once soaked, drain the rice well. Use a bamboo steamer or a pot lined with cheesecloth. 2. Steam until tender and sticky. Place the rice in the steamer. Steam for about 30 to 40 minutes. The rice is done when it's tender and slightly sticky. 1. Combine coconut milk, sugar, and sea salt. In a small saucepan, mix coconut milk, sugar, and sea salt. Stir the mixture over low heat until the sugar dissolves. 2. Reserve ½ cup for later use. Once mixed, take out half a cup of the sauce. Set this aside for later. 1. Mix steamed rice with coconut sauce. Transfer the cooked rice to a bowl. Pour the remaining coconut sauce over the rice and fold gently. 2. Spoon rice into cups and top with mango slices. Use a muffin tin or small cups. Press the rice firmly into each cup. Top with fresh mango slices for color. 1. Drizzle reserved sauce over cups. Carefully pour the reserved coconut sauce over each cup. This adds extra flavor. 2. Chill in the refrigerator before serving. Place the cups in the fridge for about 15 to 20 minutes. This helps the flavors meld together nicely. To get the best sticky rice, soaking is key. Rinse the rice until the water is clear. Then, soak it in water for at least 4 hours, or overnight if you can. This helps the rice absorb moisture. When it’s time to steam, use a bamboo steamer or a pot with cheesecloth. Steam the rice for 30 to 40 minutes. You want it tender and slightly sticky. Sweetness is important in this dessert. Use about ¼ cup of sugar for a nice balance. You can adjust this based on your taste. For a twist, try other toppings. Toasted sesame seeds or shredded coconut add texture. Fresh fruits like berries or kiwi can also work well. Make your cups look great! Arrange mango slices on top nicely. You want each slice to show off its color. Use a muffin tin or small cups to serve. Drizzle the reserved coconut sauce over the top for an eye-catching finish. Finally, add a sprig of fresh mint for that extra touch. {{image_4}} You can use many fruits to top your mango coconut sticky rice cups. While ripe mangoes are the star, try adding fresh strawberries, kiwi, or blueberries for a change. Each fruit brings its own unique taste and color. Seasonal fruits are perfect too. When peaches or cherries are in season, slice them up for a fresh twist. For vegan options, switch the granulated sugar for coconut sugar. It keeps that sweet flavor while staying plant-based. If you need a gluten-free choice, rest easy! Glutinous rice is already gluten-free. Just check the coconut milk and other products to ensure they are also gluten-free. Get creative when serving these cups! Use small jars or dessert glasses for a fun look. At parties, arrange them on a big platter for an eye-catching display. Pair these cups with a light drink like iced tea or coconut water. You can also serve them with other desserts, like sorbet or fruit salad, for a sweet feast. To keep your Mango Coconut Sticky Rice Cups fresh, use airtight containers. Glass or plastic containers work well. Store the cups in the fridge for up to three days. The longer they sit, the softer the rice gets. If you have leftover mango slices, keep them separate to avoid browning. You can freeze the sticky rice. First, let it cool completely. Then, place it in a freezer-safe bag or container. Squeeze out as much air as possible. This helps prevent freezer burn. You can freeze the rice for up to a month. To thaw, move the rice to the fridge overnight. When ready to eat, reheat it in the microwave. Add a splash of coconut milk for moisture. Stir well to ensure even heating. Enjoy your tasty treat anytime! Glutinous rice is a special type of rice. It is also called sticky rice or sweet rice. This rice has high starch content. When cooked, it becomes very sticky. This stickiness helps it hold together. Glutinous rice is great for desserts. It is common in Asian dishes. You can use regular rice, but the results will change. Regular rice does not stick like glutinous rice. You may need to add more coconut milk to get a creamy texture. The taste will also differ. For best results, stick with glutinous rice. To check if the rice is done, look for a few signs. The grains should be tender and sticky. They should not feel hard. You can also taste a small spoonful. If it is soft and chewy, it is ready. Yes, you can make this recipe ahead of time. Prepare the sticky rice and coconut sauce the day before. Assemble the cups and chill them in the fridge. They will taste even better after some time. Just add the garnishes before serving. This recipe for sticky rice with mango is simple and fun. You learned how to prepare glutinous rice and make a sweet coconut sauce. We covered garnishes, storage tips, and possible variations. Remember to soak the rice well for the best texture. Feel free to get creative with toppings and presentation styles. This dish will surely impress at any gathering or as a sweet treat at home. Now you can enjoy this delicious dessert whenever you want!

Mango Coconut Sticky Rice Cups

Indulge in the tropical delight of Mango Coconut Sticky Rice Cups, a perfect dessert for any occasion! This easy recipe combines glutinous rice, creamy coconut milk, and ripe mangoes for a burst of flavor in each bite. With simple steps and beautiful presentation, you can impress your guests or treat yourself. Click to explore this delicious journey and bring a taste of the tropics to your table today!
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Ingredients
  

1 cup glutinous rice

1 ½ cups coconut milk

¼ cup granulated sugar

¼ teaspoon sea salt

2 ripe mangoes, peeled and thinly sliced

Toasted sesame seeds or shredded coconut, for garnish

Fresh mint leaves, for garnish

Instructions
 

Begin by rinsing the glutinous rice under cold running water. Continue to rinse until the water runs clear, indicating that the excess starch has been removed. Soak the rice in a bowl of water for a minimum of 4 hours, ideally overnight for optimal texture.

    After soaking, drain the rice thoroughly. Prepare to steam the rice using a bamboo steamer or a pot lined with cheesecloth. Steam the rice for approximately 30-40 minutes or until it becomes tender and slightly sticky.

      While the rice is steaming, prepare the coconut sauce. In a small saucepan over low heat, combine the coconut milk, sugar, and sea salt. Stir the mixture continuously until the sugar is completely dissolved, then remove from heat. Set aside ½ cup of this coconut sauce for later use.

        Once the rice is finished cooking, transfer it to a mixing bowl and pour the remaining coconut mixture over the hot rice. Gently fold the rice to ensure it is evenly coated, then allow it to sit for 10-15 minutes to fully absorb the coconut flavor.

          To assemble the cups, use a muffin tin or small serving cups. Spoon the sticky rice into each cup, pressing it down firmly to create a compact base layer.

            Place a slice of fresh mango artfully atop the rice in each cup, ensuring that each serving has a delightful burst of color.

              Carefully drizzle the reserved coconut milk mixture over the mango and rice layers. Place the assembled cups in the refrigerator to chill for about 15-20 minutes, allowing the flavors to meld.

                Before serving, beautifully sprinkle toasted sesame seeds or shredded coconut on top for added texture and flavor. Garnish each cup with a sprig of fresh mint leaves for a touch of elegance.

                  Prep Time: 20 min | Total Time: 1 hour | Servings: 6