Mango Sticky Rice
Chewy glutinous rice infused with sweet pandan coconut milk, served with fresh sliced mangoes, salted coconut cream drizzle, and crispy split mung beans.
Ingredients
Sticky Rice Base
- 500g glutinous sticky rice
- Hot water (for soaking)
Rice Soak Mixture
- 5dl (500ml) full-fat coconut milk
- 5 tbsp sugar
- 2–3 pandan leaves
- Pinch of salt
Salted Coconut Drizzle
- 2dl (200ml) full-fat coconut milk
- 2 tbsp sugar
- 1 tsp salt
Toppings & Assembly
- 5 tbsp split mung beans
- 1 tsp neutral or coconut oil (for greasing pan)
- 4 large ripe mangoes, sliced fresh
Instructions
- Soak sticky rice in hot water for 1 hour, then drain.
- Line a steaming basket with cheesecloth, add rice, and steam over boiling water for 25–30 minutes.
- Bring 5dl coconut milk, 5 tbsp sugar, pandan leaves, and a pinch of salt to a boil; cover and set aside.
- Heat 2dl coconut milk, 2 tbsp sugar, and 1 tsp salt until dissolved for the topping sauce.
- Boil split mung beans in water briefly, let sit covered for 15 mins, rinse, dry thoroughly. Fry in a lightly greased pan over high heat until golden-crisp.
- Pour the warm 5dl coconut milk mixture over the steamed rice, mix gently, cover for 10 mins, fold again, and rest covered for an additional 20 mins.
- Serve rice with fresh mango slices, drizzle with topping sauce, and garnish with crispy mung beans.
Notes
| Protein: 8g | Fat: 18.5g | Carbs: 75g | Fiber: 3g |
(Note: Macronutrients calculated per serving based on 8 dessert portions total using 4 large mangoes)
Tips
- Storage & Shelf Life: Keep coconut sticky rice and topping sauce in separate airtight containers in the fridge for up to 3 days. Microwave the rice with a splash of water to soften before serving with fresh mango slices.