This mango sticky rice recipe is from my favourite Thai chef Rin S. I just changed it to vegan easily. 2 cans of coconut milk is enough for the rice and the sauce.
Mango Sticky Rice
Ingredients
Coconut Sticky Rice
1lb sticky rice (hot) (I used a frozen microwavable sticky rice and it was fabulous)
2/2/3 cup coconut milk
1 1/4 cup vegan sugar
1 1/2 tsp salt
5-6 Pandon leaves (I used some vanilla extract instead)
1 Tbls yellow mung beans (optional)
Coconut Sauce
1/2 cup coconut milk
Tbls veganb sugar
1 tsp cornstarch
Pinch of salt
Serving
Ripe mango, sliced (mangoes are not in season now so I used frozen)
Method
Add roasted yellow mung bean in saucepan on medium for 3-4 minutes until golden brown then take off heat and keep to the side for serving.
Into the saucepan add coconut milk, sugar, salt, pandon leaves on a medium heat until hot but not boiling.
Rice needs to be hot so heat in container if been prepared prior and has cooled.
Add rice to the mix and cover for 15mins. Consistency should be not too runny not too thick. It will thicken as it cools.
For the sauce add all ingredients to a microwavable jug and heat for 1-2 mins, whisk together.
To serve add rice to a serving bowl, add sliced mango, pour over sauce and top with roasted mung beans.
