Mango Sticky Rice Cups
Experience the delightful combination of sweet mango and coconut-infused sticky rice in these charming individual servings. This beloved Thai street food transforms into an easy yet impressive dessert for spring gatherings. Perfect for beginners, these cups capture the essence of Thailand's tropical flavors.
Ingredients
- 1 cup glutinous rice
- 1 1/4 cups coconut milk
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 ripe mangoes, peeled and sliced
- 1 tablespoon roasted sesame seeds
Method
- Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in cold water for at least 30 minutes, then drain.
- In a saucepan, combine the soaked rice with 1 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the water is absorbed and the rice is tender.
- In another saucepan, mix the coconut milk, granulated sugar, and salt. Cook over low heat until the sugar dissolves, about 3-5 minutes. Do not let it boil.
- Stir 1 cup of the coconut milk mixture into the cooked rice, mixing well. Cover and let it sit for 10 minutes to absorb the flavors.
- Divide the sticky rice among four serving cups. Arrange the mango slices on top of each cup. Drizzle with the remaining coconut milk mixture.
- Sprinkle roasted sesame seeds over the top for a final touch before serving.