Mango Sticky Rice with Popping Boba
Mango Sticky Rice with Popping Boba
Ingredients
For the Sticky Rice
- 2 cups glutinous rice, rinsed and soaked in cold water for at least 4 hours, or overnight
- 2 1/2 cups water
For the Coconut Sauce
- 1 1/2 cups full-fat coconut milk
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
For Serving
- 2 ripe mangoes, peeled and sliced
- 1/2 cup popping boba, any fruit flavor
- 1 tablespoon toasted sesame seeds, for garnish (optional)
Instructions
- 1
Drain the soaked glutinous rice thoroughly. Transfer the rice to a steamer basket lined with cheesecloth. Place the steamer basket over a pot of boiling water, ensuring the water does not touch the rice. Cover and steam for 20-25 minutes, or until the rice is tender and translucent.
⏱️ 25 min
- 2
While the rice is steaming, prepare the coconut sauce. In a small saucepan, combine the coconut milk, granulated sugar, and salt. Heat over medium-low heat, stirring constantly, until the sugar and salt are fully dissolved. Do not boil the mixture. Remove from heat.
⏱️ 8 min
- 3
Once the rice is cooked, transfer it immediately to a large mixing bowl. Pour about 1 cup of the warm coconut sauce over the hot rice. Stir gently with a spoon or spatula until the rice has absorbed most of the sauce. Cover the bowl with a lid or plastic wrap and let it sit for 15-20 minutes to allow the rice to fully absorb the sauce and become sticky.
⏱️ 20 min
- 4
To serve, scoop a portion of the warm sticky rice onto individual plates. Arrange slices of fresh mango alongside the rice. Drizzle a tablespoon or two of the remaining coconut sauce over the rice and mango. Garnish with popping boba and a sprinkle of toasted sesame seeds, if desired. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mango Sticky Rice with Popping Boba
Ingredients
For the Sticky Rice
- 2 cups glutinous rice, rinsed and soaked in cold water for at least 4 hours, or overnight
- 2 1/2 cups water
For the Coconut Sauce
- 1 1/2 cups full-fat coconut milk
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
For Serving
- 2 ripe mangoes, peeled and sliced
- 1/2 cup popping boba, any fruit flavor
- 1 tablespoon toasted sesame seeds, for garnish (optional)
Instructions
- 1
Drain the soaked glutinous rice thoroughly. Transfer the rice to a steamer basket lined with cheesecloth. Place the steamer basket over a pot of boiling water, ensuring the water does not touch the rice. Cover and steam for 20-25 minutes, or until the rice is tender and translucent.
⏱️ 25 min - 2
While the rice is steaming, prepare the coconut sauce. In a small saucepan, combine the coconut milk, granulated sugar, and salt. Heat over medium-low heat, stirring constantly, until the sugar and salt are fully dissolved. Do not boil the mixture. Remove from heat.
⏱️ 8 min - 3
Once the rice is cooked, transfer it immediately to a large mixing bowl. Pour about 1 cup of the warm coconut sauce over the hot rice. Stir gently with a spoon or spatula until the rice has absorbed most of the sauce. Cover the bowl with a lid or plastic wrap and let it sit for 15-20 minutes to allow the rice to fully absorb the sauce and become sticky.
⏱️ 20 min - 4
To serve, scoop a portion of the warm sticky rice onto individual plates. Arrange slices of fresh mango alongside the rice. Drizzle a tablespoon or two of the remaining coconut sauce over the rice and mango. Garnish with popping boba and a sprinkle of toasted sesame seeds, if desired. Serve immediately.
⏱️ 5 min