Here is entry #4! Last, but certainly not least.
When we go out for Thai food, we always share a dessert of sweet sticky rice and mango, it’s called (Khao Niaow Ma Muang.) Usually it is just that, some sticky rice with chunks of mango on top of it. Not very complicated but still one of my favorite desserts for it’s delicious simplicity. I wanted to make a spin on this classic dessert.
I started my recipe thinking all things maple, as we don’t usually think of Asian food when Maple Syrup comes to mind.
Rather than sugar-sweetened coconut, I’ve sweetened the rice with maple syrup which gives it a warm and natural but not overpowering sweetness. I’ve added fresh banana to the rice because I love to eat with chopsticks and little squares of banana are the perfect size for grasping. Not to mention, banana is found in many Asian dishes, but not usually this one.
The second component is the wet nuts. Again the maple syrup is featured in one of my favorite banana split toppings, but here, without any added sugar.
Finally, keeping with the necessary flavor of its roots, I added a mango-maple coulis. All three components star maple syrup for one spectacular dessert!
Usually my husband and I order one dessert about this size and share it. This recipe, makes three desserts, serving a total of six people. It could be divided into six separate portions or smaller if you like!
Re-Purposing Idea for left overs: A Tropical Rice Pudding! Whisk together an egg and regular milk, plus all of your left overs and cook stirring for 10 minutes.
My rounded measuring cups came in handy for this one. I really hope you have enjoyed my recipe creations using Maple Syrup! whisper…this was my favorite entry 🙂
Maple & Banana Sticky Rice with Sesame Wet Nuts on Mango-Maple Coulis
- ¼ cup plus ¼ cup plus 2 Tablespoons Pure Maple Syrup
- 1 can unsweetened coconut milk, stirred
- ⅓ cup chopped walnuts
- 2 teaspoons sesame seeds
- 1 cup sweet rice (found at Asian grocery)
- ¼ teaspoon salt
- ½ cup water
- 3 ripe mangoes, peeled, diced (good quality with bright flesh like the ataulfo or champagne mango)
- 3 small bananas, yellow no brown spots
- To make the wet nuts: In a small bowl, whisk ¼ cup maple syrup with 1 Tbs. coconut milk until smooth. Heat a 2-quart saucepan on medium heat. Place nuts in pan and toss for a few minutes. Add seeds, toast one more minute, tossing carefully not to scorch. Turn off stove. Pour hot nuts into small bowl mixture. Stir, cover, and chill until serving time. Wipe out pan with paper towel.
- To make the rice: In the same saucepan which is now cooled, stir rice, 1 cup coconut milk, salt, ¼ cup maple syrup, and water. Let soak for 1-2 hours. Meanwhile, make coulis.
- To make Mango-Maple Coulis: In a food processor, puree mango and 2 Tbs. maple syrup until completely smooth. You may or may not need to strain this mixture depending on the quality of your mangoes. Cover and chill until ready to serve.
- Stir rice and turn heat to high. Bring rice to a boil. Stir, reduce heat to low and keep covered. Cook on low for 20-25 minutes. Stir and transfer to a bowl. Serve it warm or at room temperature.
- Just before serving, dice the banana and fold into the rice mixture. Press into a rounded measuring cup or small bowl and turn over onto the serving plate. Spoon coulis around the bottom, and top with the wet nuts.