Mango Sticky Rice
Mango Sticky Rice
Ingredients
For the Mango
- 3 ripe mangoes, yellow-skinned, such as Ataulfo or Honey mangoes
For the Sticky Rice
- 174.2 g sticky rice, also known as glutinous rice
- 2 pandan leaves, tied into knots
For the First Coconut Sauce (for the rice)
- 1/2 can coconut milk, thick cream from the top of the can
- 1/4 cup granulated sugar, or to taste
- 1 vanilla bean, split lengthwise
For the Second Coconut Sauce (for serving)
- 1/2 can coconut milk, remaining from the first sauce
- 1/4 teaspoon salt, or a pinch
- 1 pandan leaf, tied into a knot
For Garnish
- 1 teaspoon lime zest, freshly grated
- 1 teaspoon black and white sesame seeds
Instructions
- 1
Measure 174.2 grams of sticky rice using a kitchen scale. Pour the measured rice into a sieve and rinse thoroughly under running water, gently working the rice with your hands until the water runs clear. This removes excess starch.
⏱️ 5 min
- 2
Place the rinsed rice into a bowl. Add the two knotted pandan leaves. Cover the rice and pandan leaves with cold water, ensuring the rice is fully submerged. Let the rice soak for at least 3 hours, or preferably overnight.
⏱️ 180 min
- 3
After soaking, drain the rice and pandan leaves using a sieve. Transfer the drained rice into a clean cloth bag suitable for steaming. Place the cloth bag with the rice and the two knotted pandan leaves into a bamboo steamer. Cover the steamer with its lid.
⏱️ 5 min
- 4
Place the bamboo steamer over a pot of boiling water, ensuring the water does not touch the bottom of the steamer. Steam the rice for 20-25 minutes, or until tender and translucent.
⏱️ 25 min
- 5
While the rice is steaming, prepare the first coconut sauce. Open a can of coconut milk. Spoon out approximately 1/2 can of the thick coconut cream from the top into a small pot. Add 1/4 cup of granulated sugar and the split vanilla bean to the pot.
⏱️ 5 min
- 6
Gently heat the coconut cream mixture on the stove over low heat, stirring with a spatula until the sugar dissolves and the sauce is smooth and slightly thickened. Do not boil. Remove from heat and set aside, keeping warm.
⏱️ 5 min
- 7
Once the rice is steamed, carefully remove it from the cloth bag and transfer it to a clean bowl. Immediately pour the warm first coconut sauce (with sugar and vanilla) over the hot steamed rice. Mix the rice and sauce thoroughly with a spatula until the rice is evenly coated and begins to absorb the sauce.
⏱️ 5 min
- 8
Cover the bowl with a clean kitchen towel to keep warm and allow the rice to fully absorb the sauce. Let it rest for at least 15 minutes.
⏱️ 15 min
- 9
While the rice is resting, prepare the mangoes. Carefully remove the mangoes from their protective foam netting. Peel the skin off the mangoes using a peeler or a sharp knife.
⏱️ 10 min
- 10
Slice the mango flesh away from the pit on both sides. Take one mango half and place it flat-side down on a cutting board. Using a silicone scraper to hold the mango in place, thinly slice the mango crosswise. Gently fan out the thin mango slices. Carefully roll the fanned-out slices into a spiral shape, resembling a rose or flower. Repeat for the remaining mangoes and set aside.
⏱️ 15 min
- 11
Prepare the second coconut sauce for serving. Pour the remaining coconut milk from the can (approximately 1/2 can) into the small pot. Add 1/4 teaspoon of salt and the remaining pandan leaf tied into a knot.
⏱️ 2 min
- 12
Gently heat the mixture on the stove over low heat, stirring with a spatula, until the sauce is warm and slightly thickened to a pourable consistency. Do not boil.
⏱️ 3 min - 13
To assemble, take a portion of the sticky rice and pack it firmly into a small metal bowl to mold it into a dome shape. Invert the molded rice dome onto a serving plate. (Optional: Briefly apply a kitchen torch to the bottom of the metal bowl before lifting it to release the rice cleanly).
⏱️ 3 min
- 14
Arrange the prepared mango spiral slices around the base of the rice dome on the plate. Pour a generous amount of the second coconut sauce (with salt and pandan) over the rice and mango.
⏱️ 2 min
- 15
Place another mango spiral (or a portion of it) on top of the rice dome. Grate fresh lime zest over the entire dish for garnish. Sprinkle black and white sesame seeds over the dish. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Mango Sticky Rice
For the Mango
- 3 ripe mangoes, yellow-skinned, such as Ataulfo or Honey mangoes
For the Sticky Rice
- 174.2 g sticky rice, also known as glutinous rice
- 2 pandan leaves, tied into knots
For the First Coconut Sauce (for the rice)
- 1/2 can coconut milk, thick cream from the top of the can
- 1/4 cup granulated sugar, or to taste
- 1 vanilla bean, split lengthwise
For the Second Coconut Sauce (for serving)
- 1/2 can coconut milk, remaining from the first sauce
- 1/4 teaspoon salt, or a pinch
- 1 pandan leaf, tied into a knot
For Garnish
- 1 teaspoon lime zest, freshly grated
- 1 teaspoon black and white sesame seeds
Instructions
- 1
Measure 174.2 grams of sticky rice using a kitchen scale. Pour the measured rice into a sieve and rinse thoroughly under running water, gently working the rice with your hands until the water runs clear. This removes excess starch.
⏱️ 5 min - 2
Place the rinsed rice into a bowl. Add the two knotted pandan leaves. Cover the rice and pandan leaves with cold water, ensuring the rice is fully submerged. Let the rice soak for at least 3 hours, or preferably overnight.
⏱️ 180 min - 3
After soaking, drain the rice and pandan leaves using a sieve. Transfer the drained rice into a clean cloth bag suitable for steaming. Place the cloth bag with the rice and the two knotted pandan leaves into a bamboo steamer. Cover the steamer with its lid.
⏱️ 5 min - 4
Place the bamboo steamer over a pot of boiling water, ensuring the water does not touch the bottom of the steamer. Steam the rice for 20-25 minutes, or until tender and translucent.
⏱️ 25 min - 5
While the rice is steaming, prepare the first coconut sauce. Open a can of coconut milk. Spoon out approximately 1/2 can of the thick coconut cream from the top into a small pot. Add 1/4 cup of granulated sugar and the split vanilla bean to the pot.
⏱️ 5 min - 6
Gently heat the coconut cream mixture on the stove over low heat, stirring with a spatula until the sugar dissolves and the sauce is smooth and slightly thickened. Do not boil. Remove from heat and set aside, keeping warm.
⏱️ 5 min - 7
Once the rice is steamed, carefully remove it from the cloth bag and transfer it to a clean bowl. Immediately pour the warm first coconut sauce (with sugar and vanilla) over the hot steamed rice. Mix the rice and sauce thoroughly with a spatula until the rice is evenly coated and begins to absorb the sauce.
⏱️ 5 min - 8
Cover the bowl with a clean kitchen towel to keep warm and allow the rice to fully absorb the sauce. Let it rest for at least 15 minutes.
⏱️ 15 min - 9
While the rice is resting, prepare the mangoes. Carefully remove the mangoes from their protective foam netting. Peel the skin off the mangoes using a peeler or a sharp knife.
⏱️ 10 min - 10
Slice the mango flesh away from the pit on both sides. Take one mango half and place it flat-side down on a cutting board. Using a silicone scraper to hold the mango in place, thinly slice the mango crosswise. Gently fan out the thin mango slices. Carefully roll the fanned-out slices into a spiral shape, resembling a rose or flower. Repeat for the remaining mangoes and set aside.
⏱️ 15 min - 11
Prepare the second coconut sauce for serving. Pour the remaining coconut milk from the can (approximately 1/2 can) into the small pot. Add 1/4 teaspoon of salt and the remaining pandan leaf tied into a knot.
⏱️ 2 min - 12
Gently heat the mixture on the stove over low heat, stirring with a spatula, until the sauce is warm and slightly thickened to a pourable consistency. Do not boil.
⏱️ 3 min - 13
To assemble, take a portion of the sticky rice and pack it firmly into a small metal bowl to mold it into a dome shape. Invert the molded rice dome onto a serving plate. (Optional: Briefly apply a kitchen torch to the bottom of the metal bowl before lifting it to release the rice cleanly).
⏱️ 3 min - 14
Arrange the prepared mango spiral slices around the base of the rice dome on the plate. Pour a generous amount of the second coconut sauce (with salt and pandan) over the rice and mango.
⏱️ 2 min - 15
Place another mango spiral (or a portion of it) on top of the rice dome. Grate fresh lime zest over the entire dish for garnish. Sprinkle black and white sesame seeds over the dish. Serve immediately and enjoy!
⏱️ 5 min