Thai Mango Sticky Rice Cups: Your Easy Gluten-Free Treat

Thai Mango Sticky Rice Cups are a delightful gluten-free dessert combining chewy sticky rice and luscious mango.

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Prep Time 4

Cook Time 30

Resting Time 15

Total Time 4 45

Servings: 4 cups

Course: Desserts

Cuisine: Thai

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sticky Rice

1 cup Glutinous Rice Can substitute with sushi rice
2 cups Water For soaking and steaming the rice

For the Coconut Sauce

1 can Full-Fat Coconut Milk Adds creaminess
1/4 cup Granulated Sugar Can substitute with maple syrup
1/4 teaspoon Salt Balances sweetness

For the Topping

2 medium Ripe Mangoes Select ripe, smooth-skinned mangoes
1/4 cup Toasted Sesame Seeds or Mung Beans Optional for topping
1/4 cup Fresh Mint Leaves For garnish

Equipment

bamboo steamer
medium saucepan
Mixing Bowl

Method

Step-by-Step Instructions

Soak and rinse the glutinous rice under cold running water until clear. Soak for at least 4 hours or overnight.
Steam the soaked rice in a cheesecloth-lined bamboo steamer for 25-30 minutes until tender.
In a medium saucepan, combine coconut milk, sugar, and salt. Heat over medium-low until sugar dissolves.
Transfer steamed rice to a bowl and pour most of the coconut sauce over it. Let it sit for 15 minutes.
Portion the sticky rice into small cups and arrange sliced mangoes on top.
Drizzle reserved coconut sauce over each cup and garnish with sesame seeds and mint leaves.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 70gProtein: 5gFat: 12gSaturated Fat: 10gMonounsaturated Fat: 2gSodium: 200mgPotassium: 300mgFiber: 2gSugar: 15gVitamin A: 1000IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

For the best results, choose high-quality ingredients and avoid skipping the soaking step for perfect texture.

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