Peach Coconut Sticky Rice
Peach Sticky Rice is a delightful dessert that features sweet, ripe peaches nestled atop fragrant, sticky rice. The rice is infused with coconut milk for a creamy texture, and elegantly served on vibrant pandan leaves, which impart a subtle nutty aroma. This dish beautifully balances the sweetness of the peaches with the rich, creamy notes of coconut, creating a refreshing and visually stunning treat. Perfect for summer gatherings or a cozy family meal!
Equipment
- 1 pot to boil water to blanch the peaches & to make the sweet coconut sauce
- 1 large bowl to hold ice water
- 1 bamboo steamer / steam basket
Ingredients
Coconut Rice
- 1 cup glutinous sweet rice
- 1 cup coconut milk
- 1/4 cup cane sugar
- 1/4 tsp salt
- 1/2 tsp black sesame seeds
Cornstarch slurry
- 1 tbsp coconut milk
- 1/4 tsp cornstarch
Other
- 1 ripe peach
Instructions
Prepare the rice
- Place the glutinous sweet rice in a bowl and cover it with water. Soak the rice overnight.
- Prepare a steam basket with a cotton steam liner . Drain the rice and pour the rice into the lined steam basket.
- Bring water to a boil in a pot and place the steamer over it. Steam the sticky rice for 25 minutes, or until it is fully cooked and tender.
Prepare the peaches
- Wash the peaches thoroughly. Lightly score an "X" on the bottom of each peach. This will make it easier to peel after blanching.
- Fill a large pot with water and bring it to a rolling boil. Blanch the peaches for about 45s.
- While the peaches are blanching, prepare a bowl of ice water. Once the time is up, immediately transfer the peaches from the boiling water to the ice bath to stop the cooking process. Let them sit for about 1-2 minutes.
- Remove the peaches from the ice bath.The skins should slip off easily. If needed, use a knife to help peel any stubborn areas.
- Slice the peaches and set aside
Prepare the sweet coconut sauce
- In a saucepan, bring 1 cup of coconut milk, 1/4 cup sugar, and 1/4 teaspoon salt to a boil over medium heat. Stir to dissolve the sugar. Once boiling, pour half of the sauce into a small bowl and set aside for drizzling later.
- Make the cornstarch slurry by combing the coconut milk and cornstarch together. Then add that into the pot to thicken the sweet coconut sauce. Boil for a few minutes until sauce is thickened.
- Once the sticky rice is cooked, transfer it to a large bowl while it’s still hot. Pour the reserved, non-thickened coconut sauce over the warm rice and mix well to combine. Set aside to cool for 15-20 minutes.
Assembly
- Once the rice has cooled, rinse a small bowl with water. Pack the cooled sticky rice into the bowl, pressing it down gently to shape it. Turn the bowl upside down onto a serving plate. If needed, use a knife to loosen the edges, allowing the rice to release easily.
- Serve the sliced peaches on the side and drizzle the mangoes and rice with the thickened sweet coconut sauce. Garnish with black sesame seeds sesame seeds.
Notes
* This recipe adapts the mango sticky rice recipe from Joyous Apron