Thai-Inspired Chocolate Babka
A creamy, tropical Thai dessert made with sweet coconut sticky rice and fresh mango slices, topped with a silky coconut sauce. Naturally vegan, gluten-free, and customizable with refined sugar-free options, this treat is simple to prepare and absolutely irresistible.
Equipment
- 1 large fine-mesh sieve
- 1 large pot
- 1 kitchen towel + lid (for steaming)
- 1 Medium saucepan
- 1 Mixing Spoon
Ingredients
For the Rice:
- 1 ¼ cups 250 g glutinous rice (uncooked)
- 1 cup 240 ml canned coconut milk
- ¼ cup 50 g sweetener of choice (organic sugar, coconut sugar, erythritol, etc.)
- ⅓ tsp sea salt
For the Sauce:
- ½ cup 120 ml canned coconut milk
- 1 ½ tbsp sweetener of choice
- 1 ½ tsp cornstarch or tapioca flour
- 1 pinch sea salt
Other Ingredients:
- 1 –2 large mangoes peeled & sliced
- Toasted sesame seeds or coconut flakes for garnish
Instructions
- Rinse and Soak the Rice: Place the uncooked glutinous rice in a large fine-mesh sieve and rinse it thoroughly under cold running water. Continue rinsing until the water runs clear—this removes excess starch and helps the rice cook evenly without becoming gummy. Once rinsed, set the sieve over a large bowl or pot filled with enough cold water to completely submerge the rice. Allow the rice to soak for at least 1 hour. For the best texture, soak for 3 hours, or if time allows, leave it overnight.The longer the soak, the faster and more evenly the rice will steam later.
- Steam the Glutinous Rice: After soaking, discard the soaking water and refresh the pot with new water, filling it about one-third to halfway full. Bring the water to a steady boil. Place the sieve of soaked rice over the pot, ensuring the rice sits above the simmering water but doesn’t touch it. Cover the sieve with a clean kitchen towel to trap steam, then place a tight-fitting lid on top. Steam the rice gently for 30–50 minutes, depending on how long it soaked. If soaked overnight, 30 minutes should be enough, while a shorter soak may require closer to an hour. Check occasionally and stir lightly for even cooking. The rice should turn tender, glossy, and slightly sticky when fully cooked.
- Prepare the Coconut Infusion for the Rice: While the rice is steaming, prepare the creamy coconut base that will give the sticky rice its signature flavor. In a medium saucepan, combine 1 cup of coconut milk, ¼ cup of your chosen sweetener, and ⅓ teaspoon of sea salt. Place the saucepan over medium heat and stir until the sweetener completely dissolves. Once the mixture begins to bubble, turn off the heat immediately. Taste and adjust sweetness if needed. When the rice finishes steaming, transfer it to the warm coconut mixture, gently folding it in so every grain is coated. Cover the saucepan with a lid and let the rice sit undisturbed for 45–60 minutes.During this resting period, the rice absorbs the coconut flavor and develops the signature soft yet sticky texture.
- Make the Extra Coconut Sauce: While the rice is resting, prepare the glossy sauce for drizzling. In another small saucepan, whisk together ½ cup coconut milk, 1 ½ tablespoons sweetener, 1 pinch of sea salt, and 1 ½ teaspoons of cornstarch (or tapioca flour). Place the pan over medium heat, whisking continuously until the mixture thickens to a smooth, velvety consistency—this usually takes 1–2 minutes after it reaches a gentle boil. The sauce should be slightly thicker than heavy cream and pourable. Remove from heat and set aside.
- Slice the Mangoes: Peel your ripe mangoes and slice the flesh away from the pit. Cut into thin, elegant slices or bite-sized cubes, depending on your presentation style. For the best results, use ripe, fragrant mangoes that are naturally sweet and juicy—they balance the creamy coconut rice perfectly.
- Assemble and Serve: Spoon about ⅓ cup of the coconut-infused sticky rice onto each serving plate. Neatly arrange fresh mango slices beside the rice, creating a beautiful contrast of golden fruit against white rice. Drizzle a generous spoonful of the warm coconut sauce over the sticky rice, letting it soak in for extra flavor. Finally, sprinkle with toasted sesame seeds or coconut flakes for a hint of crunch and aroma. Serve immediately while the rice is warm and the mango is fresh.
- Enjoy Your Tropical Treat: Take a bite of the creamy coconut rice with juicy mango and savor the balance of flavors—sweet, rich, refreshing, and satisfying. This dish is best enjoyed freshly made, though the rice can be prepared ahead of time and reheated gently with a splash of coconut milk before serving.
Notes
- Always rinse glutinous rice thoroughly to remove excess starch and prevent clumping.
- Longer soaking (3+ hours) produces softer, evenly steamed sticky rice.
- Avoid boiling the rice directly—steaming ensures the right chewy, sticky texture.
- Use full-fat coconut milk for a richer flavor, or lite coconut milk for a lighter version.
- Sweeteners are flexible: organic sugar, coconut sugar, erythritol, or maple syrup all work.
- The resting period is crucial—this allows the rice to absorb the coconut mixture fully.
- Cornstarch or tapioca flour both thicken the sauce effectively; choose whichever you prefer.
- Ripe, fragrant mangoes make the biggest difference—look for golden, slightly soft fruit.
- Toasted sesame seeds or coconut flakes add both crunch and a nutty aroma.
- Serve warm rice with chilled mango for the best contrast of textures and flavors.
