A deconstructed version of the classic Thai dessert transformed into a refreshing salad bowl with coconut sticky rice, fresh mango, herbs, and a lime dressing. This unique dish bridges sweet and savory for an unforgettable meal.
Recipe Details
Ingredients
- 300g glutinous rice (sticky rice)
- 400ml coconut milk
- 60g palm sugar or brown sugar
- 1/2 tsp salt for rice
- 2 large ripe mangoes, diced
- 1 large cucumber, julienned
- 1/2 red bell pepper, thinly sliced
- 1/4 red onion, thinly sliced
- 150g mixed salad greens
- 30g fresh Thai basil leaves
- 30g fresh mint leaves
- 30g fresh cilantro
- 80ml fresh lime juice
- 2 tbsp fish sauce (or soy sauce for vegetarian)
- 2 tbsp rice vinegar
- 2 tbsp honey
- 1-2 Thai chilies, minced
- 80g roasted peanuts, crushed
- 60g toasted coconut flakes
- for serving lime wedges for serving
Instructions
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Soak 300g glutinous rice (sticky rice) in water for at least 4 hours or overnight. Drain and rinse.
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Steam rice in steamer basket lined with cheesecloth for 20-25 minutes until tender and translucent.
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Heat 400ml coconut milk, 60g palm sugar or brown sugar, and 1/2 tsp salt for rice in saucepan until sugar dissolves. Remove from heat.
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Transfer hot rice to bowl and gradually stir in half the coconut mixture. Let cool to room temperature, stirring occasionally.
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For dressing, whisk together 80ml fresh lime juice, 2 tbsp fish sauce (or soy sauce for vegetarian), 2 tbsp rice vinegar, 2 tbsp honey, and 1-2 Thai chilies until combined.
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In large bowl, combine cooled coconut rice, 2 large ripe mangoes, 1 large cucumber, 1/2 red bell pepper, and 1/4 red onion.
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Add 150g mixed salad greens, 30g fresh Thai basil leaves, 30g fresh mint leaves, and 30g fresh cilantro. Toss gently with dressing.
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Divide among serving bowls and top with 80g roasted peanuts and 60g toasted coconut flakes.
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Drizzle with remaining coconut mixture and serve with for serving lime wedges for serving.
Tips
Rice Preparation: Proper soaking is essential for glutinous rice. The grains should be completely translucent when cooked. Don't skip this step.
Coconut Rice Texture: The rice should absorb the coconut mixture while still maintaining individual grains. Let it cool completely before adding to salad.
Mango Selection: Use ripe but firm mangoes that won't break down when mixed. Slightly underripe works better than overripe for salads.
Herb Balance: The combination of Thai basil, mint, and cilantro is key to authentic flavor. Don't substitute with other herbs.
Assembly Timing: Add dressing just before serving to prevent wilting. Components can be prepped separately and combined at the last minute.