Thai Mango Sticky Rice with Butterfly Pea Flower and Miso Coconut Cream Recipe by Kat Lieu
Thai sticky rice or Kow Neuw ข้าวเหนียว with mango is one of my favorite desserts. It’s gluten-free and usually vegan (I added condensed milk here, you can skip it or add vegan condensed milk, agave syrup, or maple syrup instead) and so refreshing, perfect as a warmed dessert in the winter time, and even better when chilled and enjoyed in the summer.
The blue rice is from soaking the rice with water and butterfly pea flowers. You can skip that step if you don’t care for the subtle floral and nutty taste that butterfly pea flowers add or the blue aesthetic. You could also soak the rice with water and pandan leaves for a young coconut and vanilla flavor. The resulting rice will also be pale green.
The sweet and salty coconut cream sauce is amazing! You’ll be addicted and want to make and eat this dish over and over again. Just note, it does take some time to steam the rice. If you don’t know how to steam rice, it’s also possible to prepare sticky rice in the microwave or in a saucepan. Google it!
Happy eating, friends and SAB Fam!
xoxoxo, Kat
