Mango sticky rice is one of my favorite desserts, so revisiting a recipe I’d already made for Cooknvibe felt like the natural thing to do.<\/p>\n\n\n\n
This time I wanted to bring in a new dimension while keeping every original element in place, so the dish stays true to itself.<\/p>\n\n\n\n
Texture-wise, it sits firmly in soft and tender territory. I wanted something with crunch, and that’s where my salted butter caramel puffed rice comes in. <\/p>\n\n\n\n
That base gives the whole dessert structure, with nutty notes that pair beautifully with everything else. It’s still glutinous rice, just in another form.<\/p>\n\n\n\n
You can also use this recipe to make caramel puffed rice bars but be warned, they’re highly addictive.<\/p>\n\n\n\n
I wanted to nod to the dessert’s origins too, by working in lemongrass, an ingredient used widely across Southeast Asia. Infused into the coconut milk, it adds an extra fragrant, refreshing note.<\/p>\n\n\n
[cooked-recipe id=\"2038\"]<\/strong> <\/p>\n","protected":false},"excerpt":{"rendered":" Mango sticky rice is one of my favorite desserts, so revisiting a recipe I’d already made for Cooknvibe felt like the natural thing to do…. <\/p>\n
(recette introuvable ou en statut brouillon)<\/em><\/p>\n\n\n\n\n