Mango Sago Sticky Rice
Mango Sago Sticky Rice
Ingredients
For the Sticky Rice
- 1 1/2 cups glutinous rice
- 1 1/2 cups water
For the Sago Pearls
- 1/2 cup small sago pearls
- 4 cups water
For the Coconut Cream Sauce
- 1 can full-fat coconut milk, (13.5 ounces)
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
For the Mango and Garnish
- 2 ripe mangoes, peeled and sliced
- 1 tablespoon toasted sesame seeds, white and/or black
- 4 banana leaves, for serving, optional
Instructions
- 1
Rinse the glutinous rice thoroughly under cold water until the water runs clear. Place the rinsed rice in a bowl, cover with fresh water, and let it soak for at least 1 hour, or preferably overnight. Drain well before cooking.
⏱️ 60 min
- 2
Cook the sago pearls: Bring 4 cups of water to a rolling boil in a medium saucepan. Add the sago pearls and stir immediately to prevent sticking. Reduce heat to medium-low and simmer, stirring occasionally, for 15-20 minutes, or until the pearls are mostly translucent with only a tiny white dot in the center. Remove from heat, cover, and let sit for 5 minutes until fully clear. Drain the sago pearls in a fine-mesh sieve and rinse under cold water to remove excess starch. Set aside.
⏱️ 25 min
- 3
Prepare the coconut cream sauce: In a small saucepan, combine the full-fat coconut milk, granulated sugar, and salt. Heat over medium-low heat, stirring constantly, until the sugar is fully dissolved and the sauce is warm. Do not boil. Remove from heat and set aside. This sauce will be used for both the sago and as a topping.
⏱️ 5 min
- 4
Cook the sticky rice: In a medium saucepan, combine the soaked and drained glutinous rice with 1 1/2 cups of fresh water. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover tightly, and simmer for 15-20 minutes, or until all the water is absorbed and the rice is tender. Remove from heat and let it steam, covered, for another 10 minutes. Fluff with a fork.
⏱️ 30 min
- 5
To prepare the sago base: Take about 1/4 cup of the prepared coconut cream sauce and mix it with the drained sago pearls. Stir gently to combine, ensuring the sago is well coated and creamy. This can be served warm or chilled.
⏱️ 3 min
- 6
Prepare the mangoes: Peel the ripe mangoes and carefully slice them into thin, elongated pieces. Arrange them in a fan-like or overlapping pattern on a clean surface, ready for assembly.
⏱️ 7 min
- 7
Assemble the dessert: If using, line each serving plate with a banana leaf. For each serving, place a dome of either the prepared sago pearls (mixed with coconut cream) or a molded dome of the sticky rice centrally on the banana leaf. To mold the sticky rice, you can lightly press it into a small bowl and then invert it onto the plate.
⏱️ 5 min
- 8
Artfully arrange the fanned-out slices of fresh mango around the base of the sago or sticky rice dome. Pour a generous amount of the remaining sweetened coconut cream sauce over the top of the sago/sticky rice, allowing it to cascade down over the mango slices. Garnish with toasted sesame seeds.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mango Sago Sticky Rice
Ingredients
For the Sticky Rice
- 1 1/2 cups glutinous rice
- 1 1/2 cups water
For the Sago Pearls
- 1/2 cup small sago pearls
- 4 cups water
For the Coconut Cream Sauce
- 1 can full-fat coconut milk, (13.5 ounces)
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
For the Mango and Garnish
- 2 ripe mangoes, peeled and sliced
- 1 tablespoon toasted sesame seeds, white and/or black
- 4 banana leaves, for serving, optional
Instructions
- 1
Rinse the glutinous rice thoroughly under cold water until the water runs clear. Place the rinsed rice in a bowl, cover with fresh water, and let it soak for at least 1 hour, or preferably overnight. Drain well before cooking.
⏱️ 60 min - 2
Cook the sago pearls: Bring 4 cups of water to a rolling boil in a medium saucepan. Add the sago pearls and stir immediately to prevent sticking. Reduce heat to medium-low and simmer, stirring occasionally, for 15-20 minutes, or until the pearls are mostly translucent with only a tiny white dot in the center. Remove from heat, cover, and let sit for 5 minutes until fully clear. Drain the sago pearls in a fine-mesh sieve and rinse under cold water to remove excess starch. Set aside.
⏱️ 25 min - 3
Prepare the coconut cream sauce: In a small saucepan, combine the full-fat coconut milk, granulated sugar, and salt. Heat over medium-low heat, stirring constantly, until the sugar is fully dissolved and the sauce is warm. Do not boil. Remove from heat and set aside. This sauce will be used for both the sago and as a topping.
⏱️ 5 min - 4
Cook the sticky rice: In a medium saucepan, combine the soaked and drained glutinous rice with 1 1/2 cups of fresh water. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover tightly, and simmer for 15-20 minutes, or until all the water is absorbed and the rice is tender. Remove from heat and let it steam, covered, for another 10 minutes. Fluff with a fork.
⏱️ 30 min - 5
To prepare the sago base: Take about 1/4 cup of the prepared coconut cream sauce and mix it with the drained sago pearls. Stir gently to combine, ensuring the sago is well coated and creamy. This can be served warm or chilled.
⏱️ 3 min - 6
Prepare the mangoes: Peel the ripe mangoes and carefully slice them into thin, elongated pieces. Arrange them in a fan-like or overlapping pattern on a clean surface, ready for assembly.
⏱️ 7 min - 7
Assemble the dessert: If using, line each serving plate with a banana leaf. For each serving, place a dome of either the prepared sago pearls (mixed with coconut cream) or a molded dome of the sticky rice centrally on the banana leaf. To mold the sticky rice, you can lightly press it into a small bowl and then invert it onto the plate.
⏱️ 5 min - 8
Artfully arrange the fanned-out slices of fresh mango around the base of the sago or sticky rice dome. Pour a generous amount of the remaining sweetened coconut cream sauce over the top of the sago/sticky rice, allowing it to cascade down over the mango slices. Garnish with toasted sesame seeds.
⏱️ 5 min