Mango sticky rice

Steamed glutinous rice soaked in sweetened coconut milk, with ripe mango, a salty coconut sauce and toasted mung beans; 6 portions.

Menu portion298 min511.2 kcal per menu portion

Dessert · 6 servings · Quantities for the whole recipe (6 servings).

Display quantities

Rinse the rice until the water runs clear, cover with 1000 g cold water and soak for at least 4 hours.
Drain the rice, spread it in a steamer lined with a damp cloth and steam over boiling water for 25 minutes, turning it halfway.
Heat 400 g coconut milk with 100 g sugar and 4 g salt to 80 °C until the sugar dissolves; do not boil.
Transfer the hot rice to a bowl, pour over the sweet coconut milk, stir and leave covered for 20 minutes to absorb.
Whisk 100 g coconut milk with the rice flour and 1 g salt and cook for 3 minutes, stirring, until thickened.
Toast the mung beans in a dry pan for 4 minutes until golden.
Peel the mangoes, cut the flesh from the stone and slice.
Put about 166 g rice and 100 g mango on each plate, pour about 17 g sauce over the rice and sprinkle with 2 g mung beans.

Menu components

Nutrition, allergens and calories are for the default choice – the first alternative of every slot.

May contain: Sulphites

Derived from ingredients – check the package label.

Nutrition per menu portion

A dash means the value is unknown, not zero.

Nutrition, allergens and calories are for the default choice – the first alternative of every slot.

Energy from macronutrients

Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.

Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.

Nutrition is a calculated estimate, not a laboratory measurement.
Some ingredient quantities use documented estimates or household-measure assumptions.
The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
Some specific ingredients are represented by the closest generic food with the same culinary function.
Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
Some process effects could not be resolved in this calculation.
Menu nutrition is the sum of its component recipes, each scaled to one menu portion.