Banana Sticky Rice With Maple Syrup
Original recipe creation; A unique twist on the standard Thai Mango Sticky Rice Dish we all love. Rice is sweetened with coconut and maple syrup, walnuts in maple syrup, sweet mango, banana, and sesame seeds on top!
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Servings: 0
Ingredients
- ⅔ cup pure maple syrup appx. amounts used three times in recipe: ¼ cup plus another ¼ cup plus 2 Tablespoons
- 1 can (13.5 oz) unsweetened coconut milk stirred
- ⅓ cup walnut pieces California or English type
- 2 teaspoon sesame seeds
- 1 cup sweet rice (found at asian grocery)
- ¼ teaspoon salt
- ½ cup water
- 3 ripe mangoes, peeled, seed removed, diced good quality with bright flesh like the ataulfo or champagne mango
- 3 small bananas, yellow no brown spots
Instructions
- 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.