Spicy mango sticky rice pops
Spicy mango sticky rice pops
Ingredients
For the Sticky Rice
- 1 cup glutinous rice, rinsed and soaked for at least 2 hours, or overnight
For the Coconut Sauce
- 1 cup full-fat coconut milk
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
For the Spicy Mango
- 2 ripe mangoes, peeled and diced into 1/2 inch cubes
For the Chili-Lime Drizzle
- 2 tablespoons granulated sugar
- 1/4 cup water
- 1 tablespoon fresh lime juice
- 1 Thai bird chili, finely minced (adjust to preferred spice level)
- 1 pinch salt
For Garnish
- 1 tablespoon toasted sesame seeds, or red chili flakes
Instructions
- 1
Drain the soaked glutinous rice thoroughly. Steam the rice in a steamer basket lined with cheesecloth over boiling water for 20 to 25 minutes, or until tender and translucent. Alternatively, cook in a rice cooker according to manufacturer's instructions for glutinous rice.
⏱️ 25 min - 2
While the rice is steaming, prepare the coconut sauce. In a small saucepan, combine the coconut milk, 1/2 cup granulated sugar, and 1/2 teaspoon salt. Heat over medium-low heat, stirring constantly, until the sugar and salt are fully dissolved and the mixture is warm but not boiling, about 3 to 5 minutes.
⏱️ 5 min - 3
Once the rice is cooked, transfer it to a large bowl. Pour the warm coconut sauce over the rice and gently fold it in until all the rice is evenly coated and has absorbed the sauce. Cover the bowl and let it sit for at least 15 minutes to allow the rice to fully absorb the liquid.
⏱️ 15 min - 4
Prepare the chili-lime drizzle. In another small saucepan, combine 2 tablespoons granulated sugar, 1/4 cup water, 1 tablespoon fresh lime juice, the minced Thai bird chili, and a pinch of salt. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Cook for about 2 minutes until slightly thickened. Remove from heat and let cool.
⏱️ 5 min - 5
Assemble the pops. Take your popsicle molds. Layer a portion of the sticky rice at the bottom of each mold, pressing it down gently. Add a layer of diced mango on top of the rice. Drizzle a small amount of the chili-lime sauce over the mango layer. Repeat the layers, ending with a layer of sticky rice.
⏱️ 10 min - 6
Insert popsicle sticks into the center of each mold. Place the filled molds in the freezer for at least 4 hours, or until completely solid.
⏱️ 240 min - 7
To serve, briefly run the molds under warm water to help release the pops. Garnish each pop with a sprinkle of toasted sesame seeds or red chili flakes for extra flavor and visual appeal.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy mango sticky rice pops
Ingredients
For the Sticky Rice
- 1 cup glutinous rice, rinsed and soaked for at least 2 hours, or overnight
For the Coconut Sauce
- 1 cup full-fat coconut milk
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
For the Spicy Mango
- 2 ripe mangoes, peeled and diced into 1/2 inch cubes
For the Chili-Lime Drizzle
- 2 tablespoons granulated sugar
- 1/4 cup water
- 1 tablespoon fresh lime juice
- 1 Thai bird chili, finely minced (adjust to preferred spice level)
- 1 pinch salt
For Garnish
- 1 tablespoon toasted sesame seeds, or red chili flakes
Instructions
- 1
Drain the soaked glutinous rice thoroughly. Steam the rice in a steamer basket lined with cheesecloth over boiling water for 20 to 25 minutes, or until tender and translucent. Alternatively, cook in a rice cooker according to manufacturer's instructions for glutinous rice.
⏱️ 25 min - 2
While the rice is steaming, prepare the coconut sauce. In a small saucepan, combine the coconut milk, 1/2 cup granulated sugar, and 1/2 teaspoon salt. Heat over medium-low heat, stirring constantly, until the sugar and salt are fully dissolved and the mixture is warm but not boiling, about 3 to 5 minutes.
⏱️ 5 min - 3
Once the rice is cooked, transfer it to a large bowl. Pour the warm coconut sauce over the rice and gently fold it in until all the rice is evenly coated and has absorbed the sauce. Cover the bowl and let it sit for at least 15 minutes to allow the rice to fully absorb the liquid.
⏱️ 15 min - 4
Prepare the chili-lime drizzle. In another small saucepan, combine 2 tablespoons granulated sugar, 1/4 cup water, 1 tablespoon fresh lime juice, the minced Thai bird chili, and a pinch of salt. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Cook for about 2 minutes until slightly thickened. Remove from heat and let cool.
⏱️ 5 min - 5
Assemble the pops. Take your popsicle molds. Layer a portion of the sticky rice at the bottom of each mold, pressing it down gently. Add a layer of diced mango on top of the rice. Drizzle a small amount of the chili-lime sauce over the mango layer. Repeat the layers, ending with a layer of sticky rice.
⏱️ 10 min - 6
Insert popsicle sticks into the center of each mold. Place the filled molds in the freezer for at least 4 hours, or until completely solid.
⏱️ 240 min - 7
To serve, briefly run the molds under warm water to help release the pops. Garnish each pop with a sprinkle of toasted sesame seeds or red chili flakes for extra flavor and visual appeal.
⏱️ 2 min