Mango sticky rice

This Asian dessert is ideal for trying something new and genuinely exotic. Everyone knows rice pudding, but the combination of coconut milk and juicy mango is something completely different.

Even though the preparation takes longer, it is not demanding. And most importantly, after a job well done you get a delicious, gluten-free and dairy-free dessert that you can easily add to your sweet recipes. Treat yourself to the fats from coconut milk and cashew cream balanced by juicy mango and the right finishing touch in the form of toasted sesame.

Method:

• Soak the rice in water the day before.
• The next day rinse it a few times, squeeze it out, wrap it in a cloth and steam it over hot water for about 12 minutes.
• Meanwhile warm the coconut milk (set about 100 ml aside), add the salt and maple syrup and leave it to stand for about 45 minutes so that the rice soaks up the milk and its beautiful coconut flavour.
• Bring the milk you set aside to the boil with a teaspoon of starch. This creates a thicker sauce you can pour over your sticky rice. Add a teaspoon of cashew cream too.
• Serve the rice with Thai mango, the sauce poured over it, toasted sesame and delicious cashew cream.

The recipe was prepared for us by didisbaking.