Thai Sticky Rice Pudding with Coconut Cream
This gluten-free, vegan Thai sticky rice pudding with coconut cream offers a quick-to-make and refreshing alternative to sugar-loaded dessert.
Ingredients
For Coconut cream
- 3/4 cup low-fat coconut milk (canned or aseptic carton)
- 4 dates*
- 1 tbsp cooked sticky rice (from the sticky rice recipe below)
For Sticky Rice
- 1/2 cup glutinous sticky rice (white or black variety)
- 3 dates
- 3/4 cup water
For topping
- 1 cup mango (refrigerated, ripe, cubed, 2 medium-size mangoes)
- 3 tsp white sesame seeds*** (toasted, can sub with black variety)
Instructions
To make coconut cream
- Deseed and soak dates in warm water for 10 minutes (or more if still dry). Discard the water and add dates with coconut milk to a blender. Blend till well mixed. To make the mixture creamier add one tbsp of cooked sticky rice. Refrigerate (or keep aside if serving at room temperature).
To make rice
- Soak rice for at least two hours or overnight. The longer you soak the rice, the softer and stickier it becomes. Before cooking the rice, wash soaked rice several times, till the water stops being milky liquid.
- Add rice to a heavy bottom pan with 3/4 cup of water and dates. Cook on medium heat till water evaporates and rice become soft and sticky. This only takes 7-10 minutes depending upon the soak time and amount of rice. Stir 2-3 times to mash dates and prevent the rice from sticking. Add a teaspoon or two of water, if all the water evaporates and rice is still uncooked. Set aside.
To serve
- Add 1/3 cup of hot, steaming sticky rice to a dish; top with coconut cream and cold mango cubes. Top with toasted seeds or nuts or your choice. Enjoy.
Notes
*I used the Deglet Noor date variety. It is smaller and drier than Medjool date. If using Medjool dates, use less number of dates depending upon how sweet you want the rice to be. Use 2 tbsp of regular sugar, if not using dates.
**can sub with pineapple or strawberries in equal quantity.
***can also use toasted pistachio nuts or almonds in equal quantity. Both types tasted awesome as a topping.
Variations
To lower saturated fat: if watching saturated fat in diet, use equal amount of almond milk and add 1 tbsp of dried shredded unsweetened coconut.
With Maple syrup: I didn't have any, but next time I will add 1 tbsp of maple syrup instead of dates to sticky rice. Vegetarians can also add honey.
Make it with regular rice: if sticky rice is not available, go ahead and try with whatever variety you have in your pantry.
Nutrition
Serving: 0.3CupCalories: 94kcalCarbohydrates: 15gFat: 3gSaturated Fat: 3gSodium: 45mgPotassium: 138mgFiber: 1gSugar: 11gVitamin A: 600IUVitamin C: 19.8mgCalcium: 10mgIron: 0.2mg
Did You Make This Recipe?Share your delicious creation on Instagram and tag #trafficlightcook!