Mango Sticky Rice

Serves 6-8
by Tenina Holder

I love Mango Sticky Rice and apparently so do all of you out there in Facebook Instagram land!! I have rushed this out a bit and thanks to all the testers for feedback, there have been a couple of tweaks as a result of their work.

I cannot talk about the rice enough....please do  not use anything but glutinous rice. You can even use the black glutinous rice and it will look completely stunning, with the bright mango and white coconut syrup...but I digress.

The first time I had this was in Singapore I think, a really long time ago and as I have never been a big fan of Asian desserts I have to say I wasn’t expecting much! BUT I was blown away by how good it was and it became a firm favourite with me. Years later in Phuket, I of course had to have it again, still good. SO I did come home and work out a recipe but it has taken over five years to find it’s way onto here....oops.

Anyway, I am pretty sure you will love it and mangos are all the go at the moment, so don’t waste time. Get on it! Then please go and post it all over social media for me. Don’t forget to tag me! #cookingwithtenina

Enjoy.

Need

  • The RIce
  • 150 g glutinous rice (this cannot be subbed out)
  • 100 g golden caster sugar or raw sugar milled down
  • 200 g water
  • 400 g coconut cream, Kara brand recommended
  • Pinch Pink Salt Flakes pink salt flakes BUY
  • The Syrup
  • 200 g coconut cream
  • 50 g golden caster sugar
  • Pinch Pink Salt Flakes pink salt flakes BUY
  • The Mango Bit
  • 250 g mango, fresh or thawed
  • 1 lime, juice only
  • Additional fresh mango, cubed for garnish

Do

1  

Rinse the rice really well and soak in just enough water to cover for approx 1 hour, but no longer.

2  

Place drained rice, sugar, water, coconut cream and salt into TM bowl and cook 25 min/100°C/Reverse/speed 1.

3  

Set aside in a seperate bowl. Keep hot if desired but this is not necessary.

4  

WIthout cleaning, place all syrup ingredients into TM bowl and cook 7 min/100°C/speed 3. Remove from bowl and set aside.

5  

Without cleaning the bowl, place the mango and lime juice into TM bowl and blend 30 sec/speed 8. Scrape down sides of bowl and lid and repeat if needed. It should be a silky smooth texture.

6  

To assemble, place some of the cooked rice into each serving glass, followed by the mango puree, then lashings of the coconut syrup and garnish with the mango cubes.

More

Using non glutinous rice will result in quite a different texture. TIming on cooking may also vary depending on the age of your rice, how long it has been sitting on the shelf at the store or in your pantry. If you feel it needs more cooking time, just add it. It should not be mush, there should still be reasonable texture to the end product.

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