Mango Sticky Rice – The Foodie Takes Flight

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This is probably one of my favourite desserts. It takes me back to eating Mango Sticky Rice by the road side in Bangkok in Thailand and sharing it with my sister who loves this too. It’s a delicious blend of glutinous rice cooked in some coconut milk along with some fresh sweet ripe mangoes. It’s actually really simple to make at home!

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RECIPE VARIATION: UBE VERSION OF THIS THAI DESSERT

This Thai dessert is very similar to a lot of Filipino glutinous-rice based desserts so I wanted to add some ube to create a fusion of both Filipino and Thai flavours.

The version in the photo below uses ube or purple yam spread. I grew up eating ube flavoured treats and desserts-from ube spread or balata to ube ice cream. Ube is heavily ingrained in Filipino cuisine and culture and well known for its distinct flavour and colour. I can’t quite describe the flavour of ube and you’ll really just need to try it for yourself.

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Fresh ube can be quite hard to come by depending on where you live so having ube powder and extracts can come in really handy.

This version is like a fusion of both Filipino and Thai cuisine. Glutinous rice-based offerings such as ‘kakanin’ are very popular in Filipino cuisine, which is why Thailand’s famous mango with sticky rice is very suited to the Filipino palate.

You can of course make a traditional Thai Mango Sticky Rice or make one with an ube sticky rice for a little twist and that beautiful pop of colour.

HOW TO MAKE THAI MANGO STICKY RICE

WHAT CAN I USE INSTEAD OF STICKY RICE?

Sticky or glutinous rice is a lot starchier than regular rice so I’m afraid there’s no subsitute for it that will yield that same texture as the traditionally made mango sticky rice dessert. I recommend to check in your local Asian grocery or even online for sticky or glutinous rice that you can use for this recipe and others. It also helps to store some in your pantry for future use!

PREPARING AND SOAKING THE STICKY RICE

Wash the rice 3-4 times to remove the starch or until the water is almost clear. Leave to soak overnight for at least 8-24 hours. Afterwards, drain the water from the rice.

STEAMING THE RICE

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Place the rice on a bamboo basket or any steamed lined with parchment paper. Steam for 20-25 minutes or until the rice is cooked and still chewy.

COOKING THE STICKY RICE

In a large pan, heat the coconut milk over medium high heat. Add in the sugar and salt. Leave the coconut milk to simmer over medium high heat until in boils.

Once it boils, lower heat to medium and continue stirring until the sugar has dissolved. Add in the steamed rice and cooked down the rich until it has absorbed the coconut milk and has thickened, around 4 minutes. Turn off the heat and leave to cool for 5 minutes.

OPTIONAL: ADD UBE JAM TO MAKE UBE STICKY RICE!

What’s ube? Ube is purple yam in Filipino. It has a distinct flavour and a very rich purple colour. Ube is used in a lot of Filipino desserts such as in Ube ice cream, ube jam/halaya, kakanin (sticky rice-based desserts).

I added some homemade ube spread or jam. You can find my homemade recipe here.

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