Dessert

Black Sticky Rice Crepe with Mango Curd & Candied Lime

Name: Black Sticky Rice Crepe with Mango Curd & Candied Lime
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 2 servings
Ingredients: For the crêpes: ⅓ cup black sticky rice flour (also called black glutinous rice flour); ⅓ cup all-purpose flour; 1 tbsp coconut sugar; Pinch of sea salt; ⅓ cup unsweetened coconut milk; ⅓ cup water; 1 large egg; 1 tbsp melted coconut oil; For the mango curd: ½ cup fresh mango purée (about 1 ripe mango, blended and strained); 1 tbsp coconut sugar; 1 egg yolk; ½ tbsp butter; Pinch of turmeric; For candying the lime: 1 lime, sliced very thin; ½ cup water; ¼ cup coconut sugar; For garnish: 2 tbsp unsweetened shredded coconut (toasted); Pinch of fleur de sel

A dessert that balances technique and reward: paper-thin crêpes infused with black sticky rice flour (glutinous and aromatic), folded around tart-sweet mango curd, and finished with candied lime peel and a dusting of toasted coconut. It's distinctly Thai in flavor—warm, tropical, slightly nutty—but plated with fine-dining precision that makes it feel completely refined.

421calper serving 8gprotein 47gcarbs 24gfat 30min prep 40min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this