Mango Sticky Rice Pudding
Mango Sticky Rice Pudding
Ingredients
For the Sticky Rice
- 1 1/2 cups sweet glutinous rice, rinsed thoroughly and soaked for at least 4 hours, or overnight
- 1 1/2 cups water, for cooking rice (if using rice cooker)
For the Coconut Sauce
- 1 can full-fat coconut milk, (13.5 fluid ounces)
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
For Serving
- 2 fresh mangoes, ripe, peeled and sliced
- 1 tablespoon toasted sesame seeds, for garnish (optional)
- 1 tablespoon fried mung beans, for garnish (optional)
Instructions
- 1
Rinse the glutinous rice thoroughly under cold water until the water runs clear. Place the rinsed rice in a large bowl, cover with plenty of cold water, and let it soak for at least 4 hours, or preferably overnight. Drain the rice very well before cooking.
⏱️ 5 min
- 2
Cook the drained glutinous rice using one of the following methods: * **Steamer Method:** Line a steamer basket with cheesecloth. Add the drained rice, spreading it evenly. Steam over vigorously boiling water for 25-30 minutes, or until the rice is tender, translucent, and sticky. * **Rice Cooker Method:** Place the drained rice and 1 1/2 cups of water in a rice cooker. Cook on the 'white rice' setting according to your appliance's instructions.
⏱️ 30 min
- 3
While the rice is cooking, prepare the coconut sauce. In a small saucepan, combine the full-fat coconut milk, granulated sugar, and salt. Heat over medium heat, stirring constantly, until the sugar is fully dissolved and the mixture is warm. Do not bring the sauce to a boil.
⏱️ 7 min
- 4
Once the rice is cooked, transfer it immediately to a large mixing bowl. Pour about 3/4 cup of the warm coconut sauce over the hot rice. Gently fold and stir to combine, ensuring the rice is evenly coated. Cover the bowl and let it sit for 15-20 minutes to allow the rice to absorb the sauce and become perfectly sticky and sweet.
⏱️ 20 min
- 5
While the rice is absorbing the sauce, peel and slice the fresh mangoes. For best presentation, slice them into attractive fan shapes or long strips.
⏱️ 5 min
- 6
To assemble, spoon the warm sticky rice onto individual serving plates. Arrange the sliced mango alongside the rice. Drizzle the remaining coconut sauce generously over both the mango and the rice. Garnish with toasted sesame seeds or fried mung beans, if desired. Serve warm or at room temperature.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mango Sticky Rice Pudding
Ingredients
For the Sticky Rice
- 1 1/2 cups sweet glutinous rice, rinsed thoroughly and soaked for at least 4 hours, or overnight
- 1 1/2 cups water, for cooking rice (if using rice cooker)
For the Coconut Sauce
- 1 can full-fat coconut milk, (13.5 fluid ounces)
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
For Serving
- 2 fresh mangoes, ripe, peeled and sliced
- 1 tablespoon toasted sesame seeds, for garnish (optional)
- 1 tablespoon fried mung beans, for garnish (optional)
Instructions
- 1
Rinse the glutinous rice thoroughly under cold water until the water runs clear. Place the rinsed rice in a large bowl, cover with plenty of cold water, and let it soak for at least 4 hours, or preferably overnight. Drain the rice very well before cooking.
⏱️ 5 min - 2
Cook the drained glutinous rice using one of the following methods: * **Steamer Method:** Line a steamer basket with cheesecloth. Add the drained rice, spreading it evenly. Steam over vigorously boiling water for 25-30 minutes, or until the rice is tender, translucent, and sticky. * **Rice Cooker Method:** Place the drained rice and 1 1/2 cups of water in a rice cooker. Cook on the 'white rice' setting according to your appliance's instructions.
⏱️ 30 min - 3
While the rice is cooking, prepare the coconut sauce. In a small saucepan, combine the full-fat coconut milk, granulated sugar, and salt. Heat over medium heat, stirring constantly, until the sugar is fully dissolved and the mixture is warm. Do not bring the sauce to a boil.
⏱️ 7 min - 4
Once the rice is cooked, transfer it immediately to a large mixing bowl. Pour about 3/4 cup of the warm coconut sauce over the hot rice. Gently fold and stir to combine, ensuring the rice is evenly coated. Cover the bowl and let it sit for 15-20 minutes to allow the rice to absorb the sauce and become perfectly sticky and sweet.
⏱️ 20 min - 5
While the rice is absorbing the sauce, peel and slice the fresh mangoes. For best presentation, slice them into attractive fan shapes or long strips.
⏱️ 5 min - 6
To assemble, spoon the warm sticky rice onto individual serving plates. Arrange the sliced mango alongside the rice. Drizzle the remaining coconut sauce generously over both the mango and the rice. Garnish with toasted sesame seeds or fried mung beans, if desired. Serve warm or at room temperature.
⏱️ 5 min