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.

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

Raw Carrot Mini Cakes with Lemon Frosting

(Recipe from the Bee’s Knees Kitchen blog)

Carrot cake:
Major ingredients include carrot pulp (which I got from juicing), almond flour, coconut flour, chopped raisins and walnuts. Also mixed with some lemon zest, vanilla extract, stevia, cinnamon, and nutmeg. They were mixed and just molded into shape (no water needed!)

Lemon Frosting:
Cashews, lemon juice, coconut oil, agave, and stevia were blended together. Then topped over the cake.

Comments on Final Outcome:
These were just delightful! Tasted great. My frosting had small cashew chunks since I couldn’t blend it into powder fully since the amount I used was too little for my big blender.

My reason for keeping this ingredient around in my life:
-Carrots are rich in caretnoids, which have shown to have some anticancer properties.