Kleefrijst met mango en banaan

Recipes Main courses Gluten-free Baking Sugar-free

Sticky rice with mango and banana is a common dessert in Asia. I'm crazy about desserts like this — sweet but not overly so, and with plenty of fruit. Traditional 'sticky rice' recipes use quite a bit of sugar; in this version I replace it with dates. Basmati rice also works perfectly for this dish; you really don't need to buy special sushi rice.

Recipe

Sticky rice with mango and banana

With delicious dates as a sugar substitute!

Course	Main course, dessert
Kitchen	Asian
Servings	For 1 serving

Preparation time

Preparation time	30 min
Stiffen up min.	60 min
Total	1.5 hours

Equipment

Steamer basket
Food processor
Pan
Cutting board
Grater

Ingredients

300 ml coconut milk
65 g dates
pinch of salt
1 teaspoon maizena or potato fibers
100 g basmati rice
half a lime
2 bananas
1 mango
small piece of chocolate to grate

Sticky rice with mango and banana

Soak the rice in water for an hour. Drain it, then steam the rice.
Meanwhile make the coconut sauce. Put the coconut milk with the pitted dates, a little lime juice and a pinch of salt in a food processor and blend until smooth.
Set aside 1/3 of the coconut milk. Pour the rest (2/3) over the rice when it's finished steaming. The rice will slowly absorb some of the coconut milk.
Put the remaining coconut milk in a small saucepan with a teaspoon of maizena and a little more lime juice and bring to a boil. Remove from the heat and stir — it will thicken into a sauce.
Slice the bananas lengthwise, and do the same with the mango.
Gently fry the banana in a pan with a little oil.
Spoon the sticky rice onto a plate. Pour some of the coconut sauce over it. Arrange the mango alongside and do the same with the fried banana. Grate some chocolate over the sticky rice and enjoy!

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This recipe is a lovely Asian dessert with sticky rice, ripe mango and fried banana. The creamy coconut sauce made with dates gives the dish a natural sweetness, while the grated chocolate provides a surprising finishing touch.

Tip: make sure the rice has enough time to absorb the coconut milk mixture. The riper the mango and banana, the sweeter and creamier the final result will be.

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