Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Sesame | 1 tbsp (14g) | 120 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 c Glutinous rice
- SEASONINGS
- 1 1/2 c Coconut cream
- 1/2 c Sugar
- 1 t Salt
- SAUCE
- 1 1/4 c Coconut cream
- 2 tb Sugar
- 1/4 ts Salt
- 6 Ripe mangoes, well chilled
- GARNISH
- 2 tb Sesame seeds, toasted
Directions
Soak the rice in cold water for 2 hours. Drain. Line a steamer with cheesecloth, heat steamer and lay rice on the cheesecloth. Steam for 30 minutes or until cooked through. The rice will become glossy.
Mix the SEASONINGS ingredients in a large bowl and gently mix in the hot steamed rice. Cover tightly and let soak for 30 minutes to absorb the coconut flavour.
Blend the SAUCE ingredients in a pot and heat until it just reaches the boiling point. Let cool. Peel the mangoes, slice lengthwise and remove the pits. Divide the rice among 6 plates. Place mango slices on top and cover with the sauce. Sprinkle with the sesame seeds and serve.
Category:Laotian Recipes
Category:Laotian Vegetarian