Lighter Mango Sticky Rice

By blending silken tofu into lightened coconut milk and reducing the sticky rice portion, this classic dessert maintains its rich flavour with balanced calories and high plant protein.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 320 g cooked sticky rice · 522 kcal in the whole recipe
• 400 g (approx. 2 medium) fresh ripe mango, sliced · 240 kcal in the whole recipe
• 180 g soft silken tofu · 153 kcal in the whole recipe
• 80 g (approx. 1/3 cup) canned coconut milk · 184 kcal in the whole recipe
• 12 g (approx. 1 tbsp) brown sugar · 46 kcal in the whole recipe
• 6 g (approx. 2 tsp) toasted sesame seeds · 38 kcal in the whole recipe
• 1/4 tsp salt

Method

1. In a blender, combine the soft tofu, coconut milk, brown sugar, and salt until completely smooth and creamy.

   

2. Pour half of the blended coconut sauce into a small saucepan over low heat for 2 minutes to warm through, then fold gently into the warm cooked sticky rice.

   

3. Warm the remaining half of the coconut sauce over low heat for 1 minute to use as a drizzle sauce.

   

4. Divide the coconut sticky rice onto plates, serve with sliced fresh mango, drizzle with the reserved coconut sauce, and sprinkle toasted sesame seeds on top.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.