A rich and creamy dessert made with glutinous rice, simmered in coconut milk and sweetened with palm sugar, then topped with toasted coconut flakes and fresh mango slices for a delightful finish.
Ingredients
For the Pudding:
- 1 cup glutinous rice (sticky rice), rinsed and soaked for 2 hours
- 2 cups water
- 1 can (400 ml) coconut milk
- 1/4 cup palm sugar (or brown sugar)
- 1/4 tsp salt
For Garnish:
- 1/4 cup coconut cream (optional, for drizzling)
- 1/4 cup toasted coconut flakes
- Fresh mango slices
Preparation Time:
- Prep Time: 10 minutes (plus 2 hours soaking time)
- Cook Time: 25 minutes
- Total Time: 35 minutes
Serves:
4-6 people
Instructions
- Cook the Rice:
- Drain the soaked glutinous rice. In a medium saucepan, combine the rice and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the rice is tender and the water is absorbed.
- Prepare the Coconut Mixture:
- In another saucepan, heat the coconut milk, palm sugar, and salt over medium heat. Stir until the sugar dissolves, then remove from heat.
- Combine Rice and Coconut Mixture:
- Pour the warm coconut mixture over the cooked rice. Stir gently to combine. Cover and let it sit for 10 minutes to absorb the flavors.
- Serve:
- Spoon the rice pudding into bowls. Drizzle with coconut cream, sprinkle with toasted coconut flakes, and top with fresh mango slices.
Nutritional Information (Per Serving):
- Calories: 250 kcal
- Protein: 3g
- Carbohydrates: 45g
- Fat: 8g
- Sodium: 120mg
Notes
- Substitute fresh mango with other fruits like pineapple or banana for variety.
- Adjust the sweetness by adding more or less palm sugar to taste.
- Leftovers can be stored in the refrigerator for up to 2 days and served cold or reheated.
Let me know if you’d like more recipes or tips! 😊