Prep Time
70 mins
Servings
4 Servings
Cook Time
30 mins
Difficulty
Medium
A fragrant Southeast Asian dessert: sticky rice infused with pandan and rich coconut milk, served with ripe mango and a glossy coconut sauce.
Ingredients
300g sticky rice, rinsed and soaked for 1 hour (also labelled 'sweet rice' in some stores)
1 can coconut milk (use full-fat for best texture)
75g caster sugar (60g for the rice, 15g for the sauce)
1 tsp sea salt (half tsp for rice mix, pinch for sauce)
3 leaves pandan leaves, tied in a knot (optional: replace with 1 tsp pandan paste or extract)
2 large ripe mangoes, peeled and sliced (use firm-ripe mangoes for best texture)
1 tsp cornflour, mixed with 1 tbsp water (for thickening the sauce)
1 tbsp toasted sesame seeds (optional garnish)
Method
Step 1
Soak the rice: rinse the glutinous rice under cold water until the water runs clear, then cover with fresh water and soak for 1 hour. Drain well.
Step 2
Steam the rice: line a steamer basket or sieve with muslin or a clean tea towel. Transfer the drained rice, then steam over simmering water for 15-20 minutes until tender. If you do not have a steamer, place the rice in a heavy saucepan with 350ml water, bring to a gentle simmer, cover tightly and cook for 10–12 minutes, then remove from the heat and rest covered for 10 minutes.
Step 3
Make the pandan coconut infusion: while the rice steams, combine 300ml of the coconut milk with 60g caster sugar, ½ tsp salt and the pandan leaves in a small saucepan. Warm gently over a low heat, stirring until the sugar dissolves. Do not bring to a full boil. Remove from the heat and discard the pandan leaves.
Step 4
Finish the rice: transfer the hot steamed rice to a wide bowl, pour the warm pandan coconut mixture over it and fold gently until evenly coated. Cover and leave to rest for 15 minutes so the rice absorbs the coconut liquid.
Step 5
Prepare the mango: peel and slice the mangoes into thin slices or cubes while the rice rests.
Step 6
Make the coconut sauce: in a small saucepan, warm the remaining 100ml coconut milk with 15g caster sugar and a pinch of salt. Stir in the cornflour slurry and heat gently, stirring, until the sauce thickens slightly. Remove from the heat.
Step 7
Serve: divide the sticky rice between 4 bowls, arrange the mango slices alongside or on top, drizzle with the warm coconut sauce and sprinkle with toasted sesame seeds. Serve warm or at room temperature.
Nutritional Information
Per serving:
Energy - 644kcal
Protein - 8.5g
Carbohydrates - 102g
Fat - 22.4g
Fibre - 3.3g
This nutritional information is provided as a helpful estimate. Values may vary depending on the ingredients and portion sizes you use.
Recipe Notes
If you cannot find pandan leaves, use 1 tsp pandan paste or a few drops of extract. The rice can be steamed ahead and gently reheated; add the coconut infusion while still hot so it soaks in.
