Pandan Mango Sticky Rice
Pandan Mango Sticky Rice
Ingredients
For the Sticky Rice
- 200 g Thai sticky rice
- 200 ml coconut cream
- 6 pandan leaves, or pandan extract
- 400 ml water
- 40 g sugar
- 1 big pinch salt
For the Salted Coconut Cream and Garnish
- 50 ml coconut cream
- 1 big pinch salt
- 1 tablespoon sugar
- 1 ripe mango
- 10 g yellow mung beans, or sesame seeds
Instructions
- 1
Roughly chop 5 pandan leaves. Place the chopped pandan leaves into a blender. Add 400ml water. Blend for 2 minutes until the mixture is a vibrant green liquid. Strain the blended pandan mixture through a fine-mesh sieve to separate the liquid from the pulp. Keep 5 tablespoons of the strained pandan water aside for later use.
⏱️ 10 min
- 2
Pour 200g Thai sticky rice into a clear glass bowl. Rinse the sticky rice several times with clear water by pouring water over it, gently agitating the rice by hand, and then draining the cloudy water. After rinsing, pour the remaining pandan water (the quantity left after reserving 5 tbsp) over the sticky rice in the bowl. Cover the bowl with a cloth and let the rice soak for about 6 hours. After soaking, strain the rice to remove any excess liquid.
⏱️ 360 min
- 3
Place a small yellow saucepan on a portable stove. Pour 200ml coconut cream into the saucepan. Add 40g sugar and 1 big pinch of salt. Stir the mixture with a spoon while heating. Once the mixture reaches a boil, turn off the heat. Pour the heated coconut cream mixture into a tall glass. Mix in the 5 tablespoons of reserved pandan juice (or more, according to taste).
⏱️ 10 min
- 4
Place a steaming cloth (like cheesecloth) into a bamboo steamer insert. Transfer the soaked and strained green sticky rice onto the steaming cloth, spreading it evenly. Place one pandan leaf, tied into a knot, on top of the rice for extra aroma. Cover the rice with the steaming cloth, then place the lid on the steamer. Place the steamer on a stove and steam the sticky rice for 15-20 minutes.
⏱️ 20 min
- 5
Once steamed, transfer the hot sticky rice into a clear glass bowl. Slowly add the warm sweetened pandan coconut cream mixture to the sticky rice, one spoonful at a time, mixing gently with a spoon or rice paddle to ensure even coating. Cover the bowl with a cloth and let the rice rest to absorb the liquid.
⏱️ 10 min
- 6
Place a small metal saucepan on a portable stove. Pour 50ml coconut cream into the saucepan. Add 1 big pinch of salt and 1 tablespoon of sugar. Whisk the ingredients together. Bring the mixture to a boil, then remove from heat and set aside. Pour the salted coconut cream into a small glass beaker.
⏱️ 5 min
- 7
Peel 1 ripe mango using a peeler. Slice the mango into desired pieces. On a white serving plate, use a rice paddle to shape a portion of the pandan sticky rice. Arrange the sliced mango next to the sticky rice. Drizzle the prepared salted coconut cream over the sticky rice. Sprinkle with sesame seeds (or toasted yellow mung beans, if preferred). The dish is now ready to be enjoyed as a perfect balance of sweet, salty, and creamy flavors.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Pandan Mango Sticky Rice
For the Sticky Rice
- 200 g Thai sticky rice
- 200 ml coconut cream
- 6 pandan leaves, or pandan extract
- 400 ml water
- 40 g sugar
- 1 big pinch salt
For the Salted Coconut Cream and Garnish
- 50 ml coconut cream
- 1 big pinch salt
- 1 tablespoon sugar
- 1 ripe mango
- 10 g yellow mung beans, or sesame seeds
Instructions
- 1
Roughly chop 5 pandan leaves. Place the chopped pandan leaves into a blender. Add 400ml water. Blend for 2 minutes until the mixture is a vibrant green liquid. Strain the blended pandan mixture through a fine-mesh sieve to separate the liquid from the pulp. Keep 5 tablespoons of the strained pandan water aside for later use.
⏱️ 10 min - 2
Pour 200g Thai sticky rice into a clear glass bowl. Rinse the sticky rice several times with clear water by pouring water over it, gently agitating the rice by hand, and then draining the cloudy water. After rinsing, pour the remaining pandan water (the quantity left after reserving 5 tbsp) over the sticky rice in the bowl. Cover the bowl with a cloth and let the rice soak for about 6 hours. After soaking, strain the rice to remove any excess liquid.
⏱️ 360 min - 3
Place a small yellow saucepan on a portable stove. Pour 200ml coconut cream into the saucepan. Add 40g sugar and 1 big pinch of salt. Stir the mixture with a spoon while heating. Once the mixture reaches a boil, turn off the heat. Pour the heated coconut cream mixture into a tall glass. Mix in the 5 tablespoons of reserved pandan juice (or more, according to taste).
⏱️ 10 min - 4
Place a steaming cloth (like cheesecloth) into a bamboo steamer insert. Transfer the soaked and strained green sticky rice onto the steaming cloth, spreading it evenly. Place one pandan leaf, tied into a knot, on top of the rice for extra aroma. Cover the rice with the steaming cloth, then place the lid on the steamer. Place the steamer on a stove and steam the sticky rice for 15-20 minutes.
⏱️ 20 min - 5
Once steamed, transfer the hot sticky rice into a clear glass bowl. Slowly add the warm sweetened pandan coconut cream mixture to the sticky rice, one spoonful at a time, mixing gently with a spoon or rice paddle to ensure even coating. Cover the bowl with a cloth and let the rice rest to absorb the liquid.
⏱️ 10 min - 6
Place a small metal saucepan on a portable stove. Pour 50ml coconut cream into the saucepan. Add 1 big pinch of salt and 1 tablespoon of sugar. Whisk the ingredients together. Bring the mixture to a boil, then remove from heat and set aside. Pour the salted coconut cream into a small glass beaker.
⏱️ 5 min - 7
Peel 1 ripe mango using a peeler. Slice the mango into desired pieces. On a white serving plate, use a rice paddle to shape a portion of the pandan sticky rice. Arrange the sliced mango next to the sticky rice. Drizzle the prepared salted coconut cream over the sticky rice. Sprinkle with sesame seeds (or toasted yellow mung beans, if preferred). The dish is now ready to be enjoyed as a perfect balance of sweet, salty, and creamy flavors.
⏱️ 10 min