This apple pie sticky rice is a cozy autumn twist on the delicious Thai dessert, mango sticky rice. When mango season ends and apple season begins, this recipe keeps the comfort going. The soft apple filling mimics the sweetness and texture of ripe mangoes. Served with a cinnamon-infused coconut milk sauce, it’s a dessert that brings together summer vibes and fall coziness in one bowl. —Tam To, Los Angeles, California
Ingredients
- rice:
- 1 cup uncooked glutinous rice
- 1/2 cup coconut milk
- 1/2 cup unsweetened almond milk
- 1 tablespoon packed brown sugar
- 1/4 teaspoon salt
- 2 cinnamon sticks (3 inches)
- filling:
- 2 large Honeycrisp apples, peeled and cut into 1/2-in. pieces
- 1 tablespoon maple syrup
- 1 tablespoon packed brown sugar
- 1 tablespoon water
- 1-1/2 teaspoons cornstarch
- 1-1/2 teaspoons minced fresh gingerroot
- 1-1/2 teaspoons lemon juice
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon salt
- sauce:
- 1/2 cup coconut milk
- 2 tablespoons unsweetened applesauce
- 1 tablespoon maple syrup
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- Chopped pecans
Directions
- Wash and soak the glutinous rice in 1-1/2 cups of water for 2 hours.
- Drain; discard water. Add the rice to a medium pot over medium-high heat. Stir in coconut and almond milks, brown sugar, salt and cinnamon sticks. Reduce heat and cover. Simmer, stirring occasionally, until rice is tender and cooked, 20-25 minutes. Discard cinnamon sticks.
- In a separate saucepan, combine filling ingredients. Cook over medium heat, stirring occasionally, until apples are soft and mixture has thickened. Remove from heat and let cool.
- In a medium saucepan, heat coconut milk for the sauce. Stir in applesauce, maple syrup, cinnamon and nutmeg. Cook and stir until slightly thickened, 2-3 minutes.
- To assemble, scoop one-fourth of the sticky rice onto a serving plate. Top with apple pie filling and drizzle with sauce. Garnish with chopped pecans.
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