Recipe courtesy of Chiva-Som
Nutrients Per Piece
Energy: 259.15 kcal
Protein: 4.15 g
Carbohydrate: 51.21 g
Total Fat: 4.59 g
Ingredients
- 300 g (10 ½ oz) black glutinous rice
- 300 g (10 ½ oz) white glutinous rice
- 180 g (6 oz) brown sugar
- 225 ml (8 fl oz/1 cup) coconut milk
- 750 g (1 lb 10 oz) ripe mangoes, peeled and cut into bite-size wedges
Method
- Soak black glutinous rice and white glutinous rice separately in water overnight.
- Drain and combine.
- In a steamer, steam rice for 30-40 minutes.
- In a saucepan, over a medium heat, combine brown sugar and coconut milk and simmer for 7-10 minutes, stir constantly and ensure sugar has dissolved.
- Pour milk mixture into a large mining bowl, add cooked sticky rice and combine.
- Cover the mixing bowl with a lid or cling film and allow rice to absorb liquid for 30 minutes.
- Form the sticky rice into oval shapes by hand; there should be enough for 15 pieces.
- Place mango wedges on top and serve.
[wpurp-searchable-recipe]Black Sticky Rice with Mango – – – [/wpurp-searchable-recipe]
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