Mango Sticky Rice Pudding
Mango Sticky Rice Pudding
Ingredients
For the Sticky Rice
- 1 1/2 cups glutinous rice, rinsed thoroughly and soaked in cold water for at least 30 minutes, or up to 4 hours
- 1 1/2 cups water, for cooking rice
- 1/4 teaspoon salt
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 cold water (optional, for thicker sauce)
For Serving
- 2 ripe mangoes, peeled and sliced
- 1 tablespoon toasted sesame seeds, for garnish (optional)
- 4 fresh mint leaves, for garnish (optional)
Instructions
- 1
Rinse the glutinous rice thoroughly under cold running water until the water runs clear. Place the rinsed rice in a large bowl, cover with cold water, and let it soak for at least 30 minutes, or up to 4 hours. Drain the rice well before cooking.
⏱️ 5 min
- 2
To cook the rice: If using a steamer, place the drained rice in a steamer basket lined with cheesecloth or parchment paper. Steam over boiling water for 20-25 minutes, or until the rice is tender and translucent. If using a rice cooker, combine the drained rice with 1 1/2 cups water and 1/4 teaspoon salt in the rice cooker pot and cook according to manufacturer's instructions.
⏱️ 25 min
- 3
While the rice is cooking, prepare the coconut sauce. In a medium saucepan, combine the full-fat coconut milk, granulated sugar, and 1/4 teaspoon salt. Heat over medium heat, stirring constantly, until the sugar dissolves and the mixture just begins to simmer. Do not bring to a rolling boil. If you prefer a slightly thicker sauce, whisk in the cornstarch slurry and cook for 1-2 minutes until it thickens slightly. Remove from heat.
⏱️ 10 min
- 4
Transfer the hot cooked rice to a large bowl. Pour about 1 cup of the warm coconut sauce over the rice. Stir gently with a spoon or spatula until the sauce is fully absorbed and the rice appears glossy. Cover the bowl and let it stand for 10-15 minutes to allow the flavors to meld and the rice to fully absorb the sauce.
⏱️ 15 min
- 5
While the rice is resting, peel and slice the ripe mangoes. For best presentation, slice the mango cheeks off the pit, then score the flesh in a crosshatch pattern before scooping out, or simply slice into desired pieces.
⏱️ 5 min
- 6
To serve, scoop a portion of the warm sticky rice onto individual plates. Arrange the fresh mango slices alongside the rice. Drizzle generously with the remaining coconut sauce. Garnish with toasted sesame seeds and fresh mint leaves, if desired, for added flavor and visual appeal. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mango Sticky Rice Pudding
Ingredients
For the Sticky Rice
- 1 1/2 cups glutinous rice, rinsed thoroughly and soaked in cold water for at least 30 minutes, or up to 4 hours
- 1 1/2 cups water, for cooking rice
- 1/4 teaspoon salt
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 cold water (optional, for thicker sauce)
For Serving
- 2 ripe mangoes, peeled and sliced
- 1 tablespoon toasted sesame seeds, for garnish (optional)
- 4 fresh mint leaves, for garnish (optional)
Instructions
- 1
Rinse the glutinous rice thoroughly under cold running water until the water runs clear. Place the rinsed rice in a large bowl, cover with cold water, and let it soak for at least 30 minutes, or up to 4 hours. Drain the rice well before cooking.
⏱️ 5 min - 2
To cook the rice: If using a steamer, place the drained rice in a steamer basket lined with cheesecloth or parchment paper. Steam over boiling water for 20-25 minutes, or until the rice is tender and translucent. If using a rice cooker, combine the drained rice with 1 1/2 cups water and 1/4 teaspoon salt in the rice cooker pot and cook according to manufacturer's instructions.
⏱️ 25 min - 3
While the rice is cooking, prepare the coconut sauce. In a medium saucepan, combine the full-fat coconut milk, granulated sugar, and 1/4 teaspoon salt. Heat over medium heat, stirring constantly, until the sugar dissolves and the mixture just begins to simmer. Do not bring to a rolling boil. If you prefer a slightly thicker sauce, whisk in the cornstarch slurry and cook for 1-2 minutes until it thickens slightly. Remove from heat.
⏱️ 10 min - 4
Transfer the hot cooked rice to a large bowl. Pour about 1 cup of the warm coconut sauce over the rice. Stir gently with a spoon or spatula until the sauce is fully absorbed and the rice appears glossy. Cover the bowl and let it stand for 10-15 minutes to allow the flavors to meld and the rice to fully absorb the sauce.
⏱️ 15 min - 5
While the rice is resting, peel and slice the ripe mangoes. For best presentation, slice the mango cheeks off the pit, then score the flesh in a crosshatch pattern before scooping out, or simply slice into desired pieces.
⏱️ 5 min - 6
To serve, scoop a portion of the warm sticky rice onto individual plates. Arrange the fresh mango slices alongside the rice. Drizzle generously with the remaining coconut sauce. Garnish with toasted sesame seeds and fresh mint leaves, if desired, for added flavor and visual appeal. Serve immediately.
⏱️ 5 min