Sweet Sticky Rice with Mango

So I have a confession. I am obsessed with mango sticky rice. When I went to Thailand for vacation, I honestly ate this dish every single day. I know it’s really not good for me given the amount of sugar that is in it. I always wanted to make it myself so I can use my own “healthier” sugars. For my “healthier” sugars, I used both erythritol and xylitol. I just randomly experimented with the ratio based on how much sugar I had of each, so there’s room to play around with that aspect. (Here’s a link if you want to know more about erythritol vs. xylitol)

One reason why it took me so long to finally make mango sticky rice was that I couldn’t find Thai sticky rice for the longest time! I finally found it at my local Whole Foods in the “weigh your own” ingredients section.

mango sticky rice

Recipe (adapted from Epicurious)

4 servings

  • 1 1/2 cups Thai sticky rice (dry)
  • 1 can unsweetened coconut milk
  • 1/3 cup plus 3 tablespoons sugar
    • 1/3 cup erythritol
    • 3 tbs xylitol
  • 1/4 teaspoon salt
  • 1 tablespoon sesame seeds, toasted lightly
  • 1 large mango, peeled, pitted, and cut into thin slices
  • sesame seeds garnish (optional)

1. In a bowl wash rice well in several changes of cold water until water is clear. Soak rice in cold water for at least 1 hour.
2. Cook rice in rice cooker in 1:2 ratio for rice:water.
3. Save 1/3 cup coconut milk and place to the side. While rice is cooking, in a small saucepan bring the remaining amount of coconut milk to a boil with 1/3 cup erythritol and salt, stirring until sugar is dissolved, and remove from heat. Keep mixture warm.
4. Transfer cooked rice to a bowl and stir in coconut-milk mixture. Let rice stand, covered, 30 minutes, or until coconut-milk mixture is absorbed. Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.
5. While rice is standing, in cleaned small pan slowly boil remaining 1/3 cup coconut milk with remaining 3 tablespoons xylitol, stirring occasionally, 1 minute. Transfer sauce to a small bowl and chill until cool and thickened slightly.
6. To serve, mold 1/4 cup servings of sticky rice on dessert plates. Drizzle desserts with sauce and sprinkle with sesame seeds. Divide mango slices among plates.

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Pumpkin Bread & Muffin

Pumpkin dessert is one of my favorites during the holiday time. In fact, I always look forward to being able to eat pumpkin pie! Here is a recipe for some delicious pumpkin bread and muffin (take your pick!)

pumpkin bread1

pumpkin bread

Recipe (adapted from AllRecipes)

1 can organic pumpkin puree
4 organic eggs
2.5 cup all-purpose flour
1 cup organic olive oil
2/3 cup water
2 cups erythritol (or xylitol)
1/2 cup organic apple sauce
2 tsp baking soda
1.5 tsp sea salt
1 tsp cinnamon
splash of vanilla
1/2 cup organic raisins
1 tsp nutmeg
1/2 tsp cloves
1/4 tsp ground ginger

  1. Preheat oven to 350 degrees F. Grease 7×3 inch loaf pan.
  2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sweetener until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
  3. For muffins, bake for 40 minutes. For loaf, bake for approximately 70 minutes.

Baked Apple Crisp

I made apple crisp from Elana’s Pantry recipe. I used stevia instead of xylitol since I didn’t have any. I personally can’t stand stevia in large amounts due to the its weird aftertaste, but I decided to try it anyway since one commenter on the recipe said that they didn’t have much of an aftertaste when they tried it with stevia.

It smells yummy coming out of the oven. But the stevia aftertaste for me is just too strong. Next time, maybe I’ll play around with agave. Agave tastes fine for me.

Apple crisp topped with ice cream

4 large apples, peeled, cored and cut into 8 slices, then quarter each slice
1 tablespoon stevia
1 tablespoon lemon juice
¼ cup water
1 tablespoon arrowroot powder

Topping:
1 cup blanched almond flour
¼ teaspoon celtic sea salt
1 teaspoon cinnamon
1 tablespoon vanilla extract
1 tablespoon coconut oil
2 tablespoons stevia

1. In a 9×9 baking pan, toss apples, sweetener and lemon juice
2. Stir water and arrowroot together to make a slurry then toss into apple mixture
3. In a medium bowl, combine almond flour, salt and cinnamon
4. In a smaller bowl combine vanilla, coconut oil and sweetener
5. Stir wet ingredients into dry –mixture will be very crumbly
6. Sprinkle topping over apple mixture
7. Bake covered at 350° for 45 minutes, until apples are soft and topping is golden brown

Healthy Chocolate Chip Cookies

I stumbled across this recipe and I definitely had to try out this gluten-free, dairy-free, bad sugar-free cookie recipe!

(from Elana’s Pantry)

I basically followed the recipe:

    2 ½ cups blanched almond flour
½ teaspoon sea salt
½ teaspoon baking soda
½ cup grapeseed oil
1 tablespoon vanilla extract
½ cup agave nectar
1 cup cacao nibs

Combine dry ingredients in a large bowl
Stir together wet ingredients in a smaller bowl
Mix wet ingredients into dry
Form ½ 1-inch balls and press onto a parchment paper lined baking sheet
Bake at 350° for 7-10 minutes
Cool and serve

It was delicious! Best healthy cookie that I’ve made yet. The recipe is pretty quick to whip up, so I actually made it a second time already. The second time, I used slightly less grapeseed oil, and it turned out better not being as oily.

Strawberries with Mango Coconut “Sabayon”

We had a lot of mangoes, so I found this recipe to use some up.

(from cancer fighting kitchen cookbook)

Coconut milk, Mango, Sea salt, Agave nectar, Lemon juice cooked/processed served on top of organic strawberries

It was decent, but I didn’t like it enough for me to make it again. Also, I ended up making a huge batch and didn’t get to use all of it immediately. After 1-2 days in the fridge, the taste started to alter already.

Chocolate Banana Cake

Flourless, processed sugar-free, guiltless dessert!

(from Elana’s Pantry)

I used organic banana, organic cacao powder, organic eggs, grapeseed oil, agave, and sea salt. Baked.

Comments on Final Outcome:
It was good. I’m not a big chocolate cake fan, so I balanced the chocolate taste with adding fresh blueberries with each bite.

My reason for keeping this ingredient around in my life:
Unprocessed cacao has a lot of antioxidants. Much better than processed chocolate that’s typically sweetened with sugar.

Blueberry Muffins

Gluten-free, “bad” sugar-free

(from Elana’s Pantry)

Coconut flour, frozen blueberries, grapeseed oil, sea salt, baking soda, eggs, vanilla extract, agave.

Comments on Final Outcome:

I LOVED these. So soft and moist. You wouldn’t have been able to tell that they were guiltless dessert, free of junkie ingredients. I’ve stopped eating muffins from grocery stores or cafes since they usually aren’t too good for you, so I’m glad I found this recipe. I will definitely make again!