Mango Sticky Rice with Coconut Sauce and Toasted Mung Beans
Steamed glutinous rice soaked in sweetened coconut milk, served with ripe mango, a salty-sweet coconut sauce and crunchy toasted mung beans.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
- 1
Soak the rice. Rinse the rice in several changes of water until it runs clear. Cover with plenty of cold water and soak for at least 1 h, or overnight in the fridge.
- 2
Toast the mung beans. Cover the mung beans with just-boiled water and leave for 10 min. Drain, spread on kitchen paper to dry for 5 min, then toast in the dry frying pan over medium-high heat for 5-7 min, stirring, until golden and crunchy. Leave to cool.
- 3
Steam the rice. Drain the rice, wrap it loosely in the damp tea towel and set it in the steamer basket. Cover and steam over simmering water for 20-25 min until the grains are translucent and chewy all the way through.
- 4
Sweeten the coconut milk. While the rice steams, warm the 240 ml coconut milk with the sugar and 0.25 tsp salt, stirring until dissolved. Keep warm, but do not let it boil.
- 5
Soak the rice in coconut. Turn the hot rice into a bowl, pour over the sweet coconut milk and stir gently to coat. Cover and leave for 15 min, until the liquid has been absorbed and the rice is glossy.
- 6
Make the sauce. Bring the remaining coconut milk and 0.125 tsp salt to a simmer in the small pan. Stir in the cornflour mixed with 1 tsp water and cook for 1-2 min, stirring, until lightly thickened.
- 7
Plate. Peel the mangoes, slice off the cheeks and cut them crosswise into 1 cm slices. Fan half a mango beside a mound of rice on each plate, spoon the sauce over the rice and sprinkle with the mung beans.
Storage
Best eaten the day it is made. Keep leftover rice covered at room temperature for up to 4 h, or chill and re-steam for 5 min until soft. Mung beans keep in an airtight jar for a week.
Equipment
- small saucepan
- sieve
- kitchen paper
- small frying pan
- 2 bowls
- wok or wide pan with a steamer basket and lid
- clean damp tea towel
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 362 kcal |
| Protein | 5.4 g |
| Carbohydrate | 55.2 g |
| of which sugars | 22.3 g |
| of which free sugars | 8.3 g |
| Fat | 14.8 g |
| of which saturates | 12.8 g |
| Fibre | 3.2 g |
| Salt | 0.4 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
