Coconut Mango Sticky Rice Parfait

Coconut Mango Sticky Rice Parfait ingredients

• 1 cup Sweet glutinous rice
• 1.5 cups Water
• 1 can (13.5 oz) Coconut milk (full-fat)
• 1/4 cup Granulated sugar
• 1/4 tsp Salt
• 1 tsp Cornstarch
• 1 large Fresh mango, diced or sliced
• 2 tbsp Toasted coconut flakes
• 4 leaves Fresh mint leaves

How to make Coconut Mango Sticky Rice Parfait

1. Rinse 1 cup sweet glutinous rice thoroughly under cold running water in a fine-mesh sieve until the water runs clear; this removes excess starch. Soak the rinsed rice in 1.5 cups fresh water for at least 30 minutes, or up to 4 hours, to ensure even cooking.
2. After soaking, drain the rice completely. Transfer the rice to a steamer basket lined with cheesecloth or a plate that fits within a large pot with a lid.
3. Bring water to a boil in the large pot (about 2 inches of water, ensuring it doesn't touch the rice). Place the steamer basket over the boiling water, cover tightly, and steam the rice for 20-25 minutes, or until the rice is tender and translucent.
4. While the rice is steaming, prepare the coconut cream sauce: In a small saucepan, combine 1 can of full-fat coconut milk, 1/4 cup granulated sugar, and 1/4 teaspoon salt.
5. Heat the mixture over medium-low heat, stirring occasionally, until the sugar is fully dissolved, about 3-5 minutes. Do not boil vigorously.
6. In a tiny bowl, whisk 1 teaspoon cornstarch with 1 tablespoon of the warm coconut milk mixture until smooth. Pour this slurry back into the saucepan with the remaining coconut milk.
7. Continue to cook and stir the sauce for another 2-3 minutes, until it slightly thickens to a pourable consistency. Remove from heat and keep warm.
8. Once the rice is steamed, immediately transfer it to a medium bowl. Pour about 1/2 cup of the warm coconut cream sauce over the hot rice.
9. Stir gently with a spoon or spatula until the sauce is fully absorbed and the rice becomes glossy and sticky. Cover the bowl and let the rice stand for 10 minutes to absorb the flavors.
10. Dice 1 large fresh mango into bite-sized pieces or slice thinly for presentation. Have 2 tablespoons toasted coconut flakes and 4 fresh mint leaves ready for garnish.
11. To assemble the parfaits, layer about half of the sticky rice in the bottom of two clear glasses or bowls. Top with half of the diced mango.
12. Repeat with another layer of sticky rice and then the remaining mango. Drizzle generously with the remaining warm coconut cream sauce, sprinkle with toasted coconut flakes, and garnish with fresh mint leaves before serving immediately.

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