Thai Mango Sticky Rice Bars

• 1 1/2 cups glutinous rice
• 1 14-ounce can coconut milk
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 2 cups sweetened flaked coconut
• 1/2 cup creamy peanut butter
• 1/4 cup honey
• 1/4 teaspoon ground cardamom (optional)
• 2 cups diced fresh mango
• Nonstick cooking spray

Steps

1. 1 Rinse the glutinous rice until water runs clear, then soak for 20 minutes. Drain.
2. 2 In a medium pot, combine the rice, coconut milk, sugar, salt, and vanilla extract. Bring to a simmer over medium heat.
3. 3 Simmer uncovered for 20 minutes, stirring occasionally, until rice is tender.
4. 4 Mix coconut and peanut butter in a small bowl until combined.
5. 5 Spread half the cooked rice into a greased 8x8-inch baking dish.
6. 6 Dollop the peanut butter-coconut mixture over the rice, then top with mango and remaining rice.
7. 7 Press down gently with a spatula and chill for 2 hours.
8. 8 Cut into bars and serve

Nutrition

Tips

• For an extra layer of flavor, toast the coconut flakes before mixing with peanut butter.
• If fresh mango isn't available, use frozen mango, thawed and drained well.

Storage

Store in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving.

Serving Suggestions

• Serve with a drizzle of honey or a scoop of coconut ice cream for an indulgent treat.
• Perfect alongside a cup of hot Thai tea for a cozy dessert experience.

FAQ