Mango Sticky Rice Bars
Mango Sticky Rice Bars
Ingredients
For the Sticky Rice Base
- 1 1/2 cups glutinous rice, rinsed thoroughly
- 1 1/2 cups coconut milk
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
For the Mango Topping
- 2 ripe mango, peeled and diced (about 2 cups)
- 1/4 cup granulated sugar
- 1 tablespoon lime juice
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Latik (Crispy Coconut Topping)
- 1 can full-fat coconut cream, (13.5 fluid ounces)
For the Salty Coconut Drizzle
- 1/2 cup full-fat coconut cream
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon cornstarch
Instructions
- 1
Prepare the Latik: Pour the can of coconut cream into a small saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer, stirring occasionally. Continue cooking until the liquid evaporates and the coconut solids separate and turn golden brown and crispy. This will take about 15-20 minutes. Drain the crispy latik from the oil and set aside. Reserve the coconut oil for other uses if desired.
⏱️ 20 min
- 2
Prepare the Sticky Rice Base: In a medium saucepan, combine the rinsed glutinous rice, 1 1/2 cups coconut milk, 1/2 cup granulated sugar, and 1/2 teaspoon salt. Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent sticking. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes, or until all the liquid has been absorbed and the rice is tender. Remove from heat and let stand, covered, for 10 minutes.
⏱️ 30 min
- 3
Press the Sticky Rice: Lightly grease an 8x8 inch baking pan. Transfer the cooked sticky rice into the prepared pan and press it down firmly and evenly with a spatula or the back of a spoon to form a compact layer. Set aside to cool slightly.
⏱️ 5 min
- 4
Prepare the Mango Topping: In a medium saucepan, combine the diced mango, 1/4 cup granulated sugar, and lime juice. In a small bowl, whisk together the cornstarch and water to create a slurry. Add the cornstarch slurry to the mango mixture. Bring the mixture to a simmer over medium heat, stirring constantly, until it thickens to a jam-like consistency, about 5-7 minutes. Remove from heat.
⏱️ 10 min
- 5
Assemble the Bars: Pour the thickened mango topping evenly over the pressed sticky rice layer in the pan. Spread it out smoothly. Allow the bars to cool completely at room temperature, then refrigerate for at least 2 hours to set firmly.
⏱️ 5 min
- 6
Prepare the Salty Coconut Drizzle: In a small saucepan, combine 1/2 cup coconut cream, 1 teaspoon granulated sugar, and 1/4 teaspoon salt. Bring to a gentle simmer over medium-low heat. In a tiny bowl, whisk 1/2 teaspoon cornstarch with 1 tablespoon of water to create a slurry. Add the slurry to the simmering coconut cream, whisking constantly until the sauce thickens slightly. Remove from heat and let cool.
⏱️ 10 min
- 7
Serve: Once the bars are set, cut them into desired sizes. Drizzle each bar generously with the salty coconut drizzle and sprinkle with the crispy latik before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mango Sticky Rice Bars
Ingredients
For the Sticky Rice Base
- 1 1/2 cups glutinous rice, rinsed thoroughly
- 1 1/2 cups coconut milk
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
For the Mango Topping
- 2 ripe mango, peeled and diced (about 2 cups)
- 1/4 cup granulated sugar
- 1 tablespoon lime juice
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Latik (Crispy Coconut Topping)
- 1 can full-fat coconut cream, (13.5 fluid ounces)
For the Salty Coconut Drizzle
- 1/2 cup full-fat coconut cream
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon cornstarch
Instructions
- 1
Prepare the Latik: Pour the can of coconut cream into a small saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer, stirring occasionally. Continue cooking until the liquid evaporates and the coconut solids separate and turn golden brown and crispy. This will take about 15-20 minutes. Drain the crispy latik from the oil and set aside. Reserve the coconut oil for other uses if desired.
⏱️ 20 min - 2
Prepare the Sticky Rice Base: In a medium saucepan, combine the rinsed glutinous rice, 1 1/2 cups coconut milk, 1/2 cup granulated sugar, and 1/2 teaspoon salt. Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent sticking. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes, or until all the liquid has been absorbed and the rice is tender. Remove from heat and let stand, covered, for 10 minutes.
⏱️ 30 min - 3
Press the Sticky Rice: Lightly grease an 8x8 inch baking pan. Transfer the cooked sticky rice into the prepared pan and press it down firmly and evenly with a spatula or the back of a spoon to form a compact layer. Set aside to cool slightly.
⏱️ 5 min - 4
Prepare the Mango Topping: In a medium saucepan, combine the diced mango, 1/4 cup granulated sugar, and lime juice. In a small bowl, whisk together the cornstarch and water to create a slurry. Add the cornstarch slurry to the mango mixture. Bring the mixture to a simmer over medium heat, stirring constantly, until it thickens to a jam-like consistency, about 5-7 minutes. Remove from heat.
⏱️ 10 min - 5
Assemble the Bars: Pour the thickened mango topping evenly over the pressed sticky rice layer in the pan. Spread it out smoothly. Allow the bars to cool completely at room temperature, then refrigerate for at least 2 hours to set firmly.
⏱️ 5 min - 6
Prepare the Salty Coconut Drizzle: In a small saucepan, combine 1/2 cup coconut cream, 1 teaspoon granulated sugar, and 1/4 teaspoon salt. Bring to a gentle simmer over medium-low heat. In a tiny bowl, whisk 1/2 teaspoon cornstarch with 1 tablespoon of water to create a slurry. Add the slurry to the simmering coconut cream, whisking constantly until the sauce thickens slightly. Remove from heat and let cool.
⏱️ 10 min - 7
Serve: Once the bars are set, cut them into desired sizes. Drizzle each bar generously with the salty coconut drizzle and sprinkle with the crispy latik before serving.
⏱️ 5 min