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- 1 cup glutinous rice - 1 ½ cups coconut milk - ¼ cup sugar - ¼ teaspoon salt - 2 ripe mangoes, peeled and sliced I love using glutinous rice for this treat. This rice is sticky and chewy. It makes the perfect base for our cups. The coconut milk gives a rich, creamy flavor. When you mix it with sugar and salt, it becomes even better. The ripe mangoes add a sweet and fruity taste. Their bright color also makes the cups look great. - Toasted sesame seeds - Shredded coconut - Fresh mint leaves Garnishes add a fun touch. Toasted sesame seeds give a nice crunch. Shredded coconut adds more coconut flavor and texture. I like to top my cups with fresh mint leaves too. They look pretty and taste fresh. These little details make a big difference in how the cups feel and taste. To start, rinse the glutinous rice under cold water. Do this until the water runs clear. This step is important. It helps remove extra starch and makes the rice less sticky. After rinsing, soak the rice in water for at least four hours. If you can, soak it overnight. This soaking time helps the rice absorb water, making it cook better. Next, drain the soaked rice. Now it's time to steam it. You can use a bamboo steamer or a pot lined with cheesecloth. Steam the rice for about 30 to 40 minutes. You want it to be tender but not mushy. Check it around the 30-minute mark to make sure it’s cooked just right. While the rice is steaming, prepare the coconut mixture. In a small saucepan, combine 1 ½ cups of coconut milk, ¼ cup of sugar, and ¼ teaspoon of salt. Heat this over low heat. Stir it gently until the sugar dissolves. Once dissolved, remove it from heat. Make sure to save ½ cup of this coconut mixture for later. Now, let’s assemble our cups. Take a muffin tin or small cups. Spoon the sticky rice into each cup, pressing it down gently. This helps it hold its shape. Next, slice the ripe mangoes. Place a slice of mango on top of the rice in each cup. This adds color and flavor. For the final touch, drizzle the reserved coconut milk mixture over the mango and rice. This makes it extra creamy and rich. Let the cups chill in the refrigerator for about 15 to 20 minutes. Before serving, sprinkle some toasted sesame seeds or shredded coconut on top. Finish with fresh mint leaves for a pop of color. Enjoy your delightful mango coconut sticky rice cups! To make sure your rice is sticky enough, use glutinous rice. Rinse it under cold water until the water runs clear. This step is key. Soak the rice in water for at least four hours or overnight. The soaking helps the rice absorb water. After soaking, steam the rice for 30 to 40 minutes. This method keeps the rice tender and sticky, which is what we want! You can add other fruits or flavors to your sticky rice cups. While mango is a star, try adding bananas or berries for a twist. Some people like to infuse the coconut milk with vanilla or pandan. This adds a nice touch of flavor. You can also mix in a bit of lime zest to brighten the taste. Experiment and find your favorite combination! Creative serving suggestions can make your dish shine. Use a muffin tin or small cups for fun shapes. You can layer the rice and mango in a clear glass for a colorful look. Top each cup with toasted sesame seeds or shredded coconut for crunch. Fresh mint leaves add a pop of color and freshness. These small details make your treat look even more delightful! {{image_2}} You can switch up the mangoes for other fruits. Try ripe peaches for a sweet twist. Pineapple adds a fun tropical flair. Use berries for a pop of color and tartness. Each fruit brings its own flavor, making the cups exciting. This recipe is gluten-free since it uses glutinous rice. If you're vegan, skip the sugar or use coconut sugar. The coconut milk is already dairy-free, so no worries there. Make sure to check labels on any added ingredients, too. Want to change the flavor? Infuse the coconut milk with pandan leaves for a unique taste. Vanilla beans or extract can also add a lovely aroma. Just let the milk simmer with the flavoring for a few minutes. This small change can make a big difference in your dessert. To store your leftover mango coconut sticky rice cups, place them in an airtight container. This keeps them fresh and prevents them from drying out. You can store them in the fridge for up to three days. Just make sure to separate layers with parchment paper if they touch. This prevents sticking and helps maintain their shape. You can freeze sticky rice cups for later use. First, let them cool completely. Then, wrap each cup in plastic wrap. Place the wrapped cups in a freezer-safe bag or container. They can last in the freezer for about one month. When you're ready to enjoy, simply thaw them in the fridge overnight. To reheat your sticky rice cups, use the microwave for best results. Place a cup in a microwave-safe dish and cover it with a damp paper towel. Heat for about 30 seconds, then check the temperature. If needed, heat for another 15 seconds. This method keeps the rice soft and prevents it from becoming hard. Enjoy your treat! Glutinous rice is a special type of rice known for its sticky texture. This rice has a high starch content, which makes it ideal for sweet dishes like Mango Coconut Sticky Rice Cups. When cooked, it becomes soft and clumps together. This sticky quality is key in holding the rice in cups, making it easy to eat. Using regular rice is not a great idea for this recipe. Regular rice has different starch levels, which leads to a drier texture. It won't stick together like glutinous rice, making it hard to form cups. If you want the best results, stick with glutinous rice for that perfect, chewy bite. These cups stay fresh for about 2-3 days in the fridge. Store them in an airtight container to keep them moist. Over time, the rice may lose its stickiness, but the flavor will still be there. Just make sure to eat them within that time for the best taste. Yes, you can prepare these cups ahead of time. You can cook the rice and make the coconut mixture a day in advance. Just assemble the cups when you're ready to serve. Store the rice and coconut mixture separately in the fridge. This way, you can enjoy fresh mango cups without much hassle. In this post, we explored how to make delicious sticky rice cups with mango. You learned about the main ingredients, like glutinous rice and coconut milk, as well as easy steps to create this dish. I shared tips for perfecting the texture and offered variations for dietary needs. Remember, you can store leftovers and even freeze them for later. Creating this dessert can be fun and rewarding. With a few simple steps, you will impress anyone who tries your tasty creation.

Mango Coconut Sticky Rice Cups

Create a delightful treat with these Mango Coconut Sticky Rice Cups that are perfect for any occasion! With creamy coconut milk, sweet mango, and a touch of garnishes, these cups are a tropical delight that everyone will love. Discover how to make this easy and delicious recipe step by step, and impress your friends and family with your culinary skills. Click to explore the full recipe and indulge in each bite!
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Ingredients
  

1 cup glutinous rice

1 ½ cups coconut milk

¼ cup sugar

¼ teaspoon salt

2 ripe mangoes, peeled and sliced

Toasted sesame seeds or shredded coconut for garnish

Fresh mint leaves for garnish

Instructions
 

Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours, preferably overnight.

    Drain the soaked rice and steam it in a bamboo steamer or a pot lined with cheesecloth for about 30-40 minutes, or until tender.

      While the rice is steaming, combine the coconut milk, sugar, and salt in a small saucepan over low heat. Stir until the sugar is dissolved. Remove from heat, reserving ½ cup of the coconut milk mixture for serving.

        Once the rice is cooked, transfer it to a bowl and pour the remaining coconut milk mixture over it. Gently fold to combine and let it sit for about 10-15 minutes to absorb the flavors.

          To assemble, take a muffin tin or small cups and spoon the sticky rice into the bottom layer, pressing it down gently.

            Arrange a slice of fresh mango on top of the rice layer in each cup.

              Drizzle the reserved coconut milk mixture over the mango and rice, and let it chill in the refrigerator for about 15-20 minutes.

                Before serving, sprinkle toasted sesame seeds or shredded coconut over the top and garnish with fresh mint leaves.

                  Prep Time: 20 min | Total Time: 1 hour | Servings: 6