Mango Sticky Rice Bowls with Mango Star Boba
Mango Sticky Rice Bowls with Mango Star Boba
Ingredients
For the Sticky Rice
- 1 1/2 cups glutinous rice, rinsed and soaked for at least 4 hours or overnight
- 1 cup water, for steaming
For the Coconut Sauce
- 1 1/2 cups full-fat coconut milk
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon cornstarch, mixed with 1 tablespoon water (slurry)
For the Mango Star Boba
- 1/2 cup fresh mango puree, from about 1 small mango
- 1/2 cup tapioca starch, plus more for dusting
- 1 tablespoon granulated sugar
- 2 tablespoons water, boiling
- as needed water, for cooking boba
For Assembly & Garnish
- 2 fresh ripe mangoes, peeled and sliced
- 1 tablespoon toasted sesame seeds
- as needed mint leaves, for garnish
Instructions
- 1
Prepare the Sticky Rice: Drain the soaked glutinous rice thoroughly. Place it in a steamer basket lined with cheesecloth. Steam over boiling water for 20-25 minutes, or until the rice is tender and translucent.
⏱️ 25 min•🌡️ 212
- 2
Make the Coconut Sauce: While the rice steams, combine coconut milk, granulated sugar, and salt in a saucepan. Heat over medium-low heat, stirring until sugar dissolves. Bring to a gentle simmer, then stir in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens slightly, about 2-3 minutes. Remove from heat.
⏱️ 5 min
- 3
Combine Rice and Sauce: Once the rice is cooked, transfer it to a large bowl. Pour about 1 cup of the warm coconut sauce over the hot rice. Stir gently to combine, cover, and let it sit for 15-20 minutes to allow the rice to absorb the sauce.
⏱️ 20 min
- 4
Prepare Mango Star Boba Dough: In a bowl, combine mango puree, tapioca starch, and granulated sugar. Gradually add the boiling water, mixing with a spoon until a shaggy dough forms. Once cool enough to handle, knead the dough on a lightly floured surface (use tapioca starch for dusting) for 5-7 minutes until smooth and pliable.
⏱️ 15 min
- 5
Form and Cook Boba: Roll the dough into a thin sheet (about 1/8 inch thick). Use a small star-shaped cookie cutter (or cut into small cubes) to create the boba. Bring a pot of water to a rolling boil. Add the boba and cook for 3-5 minutes, or until they float and become translucent. Drain and immediately transfer to a bowl of ice water to prevent sticking.
⏱️ 10 min•🌡️ 212
- 6
Assemble the Bowls: Scoop a portion of the warm sticky rice into individual serving bowls. Arrange fresh mango slices alongside the rice.
⏱️ 5 min
- 7
Add Boba and Garnish: Drain the mango star boba from the ice water and add a generous spoonful to each bowl. Drizzle with the remaining coconut sauce.
⏱️ 2 min
- 8
Serve: Garnish with toasted sesame seeds and a few fresh mint leaves. Serve immediately for the best experience.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mango Sticky Rice Bowls with Mango Star Boba
Ingredients
For the Sticky Rice
- 1 1/2 cups glutinous rice, rinsed and soaked for at least 4 hours or overnight
- 1 cup water, for steaming
For the Coconut Sauce
- 1 1/2 cups full-fat coconut milk
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon cornstarch, mixed with 1 tablespoon water (slurry)
For the Mango Star Boba
- 1/2 cup fresh mango puree, from about 1 small mango
- 1/2 cup tapioca starch, plus more for dusting
- 1 tablespoon granulated sugar
- 2 tablespoons water, boiling
- as needed water, for cooking boba
For Assembly & Garnish
- 2 fresh ripe mangoes, peeled and sliced
- 1 tablespoon toasted sesame seeds
- as needed mint leaves, for garnish
Instructions
- 1
Prepare the Sticky Rice: Drain the soaked glutinous rice thoroughly. Place it in a steamer basket lined with cheesecloth. Steam over boiling water for 20-25 minutes, or until the rice is tender and translucent.
⏱️ 25 min•🌡️ 212 - 2
Make the Coconut Sauce: While the rice steams, combine coconut milk, granulated sugar, and salt in a saucepan. Heat over medium-low heat, stirring until sugar dissolves. Bring to a gentle simmer, then stir in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens slightly, about 2-3 minutes. Remove from heat.
⏱️ 5 min - 3
Combine Rice and Sauce: Once the rice is cooked, transfer it to a large bowl. Pour about 1 cup of the warm coconut sauce over the hot rice. Stir gently to combine, cover, and let it sit for 15-20 minutes to allow the rice to absorb the sauce.
⏱️ 20 min - 4
Prepare Mango Star Boba Dough: In a bowl, combine mango puree, tapioca starch, and granulated sugar. Gradually add the boiling water, mixing with a spoon until a shaggy dough forms. Once cool enough to handle, knead the dough on a lightly floured surface (use tapioca starch for dusting) for 5-7 minutes until smooth and pliable.
⏱️ 15 min - 5
Form and Cook Boba: Roll the dough into a thin sheet (about 1/8 inch thick). Use a small star-shaped cookie cutter (or cut into small cubes) to create the boba. Bring a pot of water to a rolling boil. Add the boba and cook for 3-5 minutes, or until they float and become translucent. Drain and immediately transfer to a bowl of ice water to prevent sticking.
⏱️ 10 min•🌡️ 212 - 6
Assemble the Bowls: Scoop a portion of the warm sticky rice into individual serving bowls. Arrange fresh mango slices alongside the rice.
⏱️ 5 min - 7
Add Boba and Garnish: Drain the mango star boba from the ice water and add a generous spoonful to each bowl. Drizzle with the remaining coconut sauce.
⏱️ 2 min - 8
Serve: Garnish with toasted sesame seeds and a few fresh mint leaves. Serve immediately for the best experience.
⏱️ 1 min