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Mango Ube Sticky Rice: A Tropical Twist on a Classic Treat Recipe

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4.3 from 12 reviews

Mango Ube Sticky Rice offers a tropical twist on the classic Thai dessert by combining chewy glutinous rice steamed to perfection with rich coconut milk, sweet ube halaya, and juicy, ripe mangoes. This vibrant and creamy dessert is topped with toasted coconut and a luscious coconut sauce, making it a delightful treat for gatherings or special occasions.

Ingredients

Rice and Coconut Mixture

  • 2 cups dry glutinous rice
  • 1 cup full fat coconut milk
  • 1/2 cup granulated sugar
  • 1/2 teaspoon sea salt
  • 1 cup ube halaya or ube spread
  • 2-3 drops ube extract

Coconut Sauce

  • 1/2 cup additional full fat coconut milk
  • 2 tablespoons corn starch
  • 1/2 cup room temperature water
  • Additional sugar to taste

Garnish and Serving

  • 2 large ripe mangoes
  • 1/4 cup toasted coconut

Instructions

  1. Rinse and Soak Rice: Rinse the dry glutinous rice 3-4 times until the water runs almost clear. Soak the rice overnight for at least 8 to 24 hours to achieve the perfect chewy texture.
  2. Steam Rice: Drain the soaked rice well and place it on a bamboo steamer lined with parchment paper. Steam the rice for 20 to 25 minutes until it becomes slightly translucent and chewy.
  3. Prepare Coconut-Ube Mixture: In a large pan over medium-high heat, warm 1 cup of full-fat coconut milk. Add sugar and sea salt, simmer briefly, then reduce heat and stir until the sugar dissolves completely. Mix in the ube halaya or ube spread along with ube extract to infuse the coconut milk with its signature purple color and flavor.
  4. Combine Rice and Coconut Mixture: Add the steamed sticky rice to the coconut mixture and cook for about 4 minutes, stirring gently until the rice absorbs the coconut milk and thickens slightly. Turn off the heat and let the mixture cool for 5 minutes.
  5. Make Coconut Sauce: In the same pan, heat the additional 1/2 cup of full-fat coconut milk along with some sugar until it boils. Reduce heat to low. Dilute the cornstarch in 2 teaspoons of room temperature water to avoid lumps, then stir the mixture into the coconut milk sauce. Cook gently until the sauce thickens to a creamy consistency.
  6. Prepare Mangoes: Peel the mangoes, slice into quarters, and then cut each quarter into 1/4-inch thick strips for serving.
  7. Assemble and Serve: Portion the ube sticky rice on plates, arrange the sliced mangoes alongside, drizzle generously with the thickened coconut sauce, and sprinkle toasted coconut on top for texture and flavor.

Notes

  • Soaking the glutinous rice overnight is key for the perfect chewy texture.
  • Adjust the sugar amount in the coconut milk and sauce to your preference for sweetness.
  • Ube extract is optional but recommended for enhancing the vibrant purple color and flavor.
  • Steaming rice on a bamboo steamer lined with parchment paper prevents sticking and helps even cooking.
  • Use ripe, sweet mangoes for the best tropical flavor contrast with the creamy ube rice.
  • Store leftover sticky rice covered in the refrigerator and gently reheat before serving.

Find it online: https://cookedbysarah.com/mango-ube-sticky-rice-a-tropical-twist-on-a-classic-treat-recipe/