Breakfast · Thai · 10 min
Thai Coconut Sticky Rice with Mango and Toasted Sesame
- Calories
- 137
- Protein
- 2g
- Carbs
- 12g
- Fat
- 11g
Ingredients
- 40 g glutinous rice
- 45 ml canned coconut milk
- 4 g granulated sugar
- 0.125 tsp salt
- 2 tbsp water
- 40 g mango
- 0.5 tsp sesame seeds
Method
- 01Rinse 40 g sweet glutinous rice thoroughly until the water runs clear, then soak in fresh water for 30 minutes; drain thoroughly.
- 02In a small saucepan, combine the soaked sticky rice, 45 ml full-fat coconut milk, 4 g granulated sugar, 0.7 g salt, and 30 ml water.
- 03Bring to a gentle simmer over medium-low heat, stirring occasionally to prevent sticking.
- 04Cover tightly and cook on low heat for 15–20 minutes until the rice is tender, plump, and has absorbed the coconut liquid.
- 05While the rice cooks, toast 1.5 g sesame seeds in a small dry pan over medium heat for 1–2 minutes until fragrant and golden-brown.
- 06Spoon the warm coconut sticky rice into a shallow bowl alongside 40 g diced fresh mango.
- 07Garnish with the toasted sesame seeds and serve warm.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
