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Mango Ube Sticky Rice

Mango Ube Sticky Rice: A Tropical Bliss You’ll Crave

Mango Ube Sticky Rice is a vibrant dessert that combines creamy coconut milk, sweet mangoes, and earthy ube for a delectable experience.
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Prep Time 1 hour
Cook Time 40 minutes
Cooling Time 5 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Desserts
Cuisine: Tropical
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sticky Rice
  • 2 cups dry glutinous rice Provides the essential chewy texture; substitute with sweet rice if unavailable.
  • 8-24 hours room temperature water Used to soak the rice and prevent lumps in the sauce.
For the Coconut Mixture
  • 1 cup full-fat coconut milk Adds rich creaminess; light coconut milk can be used but texture will differ.
  • 1/4 cup granulated sugar Sweetens the dish; can be adjusted or substituted with coconut sugar.
  • 1 pinch sea salt Enhances overall flavor.
  • 1/2 cup ube halaya or ube spread Offers a stunning purple hue and earthy flavor; replace with purple sweet potato if needed.
  • few drops ube extract Deepens the ube flavor.
For the Coconut Sauce
  • 1/2 cup additional full-fat coconut milk Keeps the coconut sauce rich.
  • 2 tablespoons cornstarch Thickens the coconut sauce.
For the Topping
  • 2 pieces ripe mangoes Provides juiciness and sweetness; select sweet varieties.
  • toasted coconut Adds a crunchy texture; can be omitted.

Equipment

  • Bamboo steamer
  • Saucepan
  • Parchment paper

Method
 

Preparation
  1. Rinse 2 cups of dry glutinous rice under cold water until the water runs clear. Soak the rinsed rice in room temperature water for 8 to 24 hours.
    Mango Ube Sticky Rice
  2. After soaking, drain the rice and place it in a bamboo steamer lined with parchment paper. Steam for 20 to 25 minutes, checking for translucence.
    Mango Ube Sticky Rice
  3. Combine 1 cup of coconut milk with 1/4 cup of sugar and a pinch of salt in a saucepan. Heat until sugar dissolves, then add 1/2 cup of ube halaya and ube extract.
    Mango Ube Sticky Rice
  4. Carefully add steamed rice to the coconut mixture. Stir gently, cooking for 4 minutes until coated.
    Mango Ube Sticky Rice
  5. Let the rice mixture cool for approximately 5 minutes.
    Mango Ube Sticky Rice
  6. Combine 1/2 cup coconut milk with another 1/4 cup sugar in the saucepan. Bring to a boil and add 2 tablespoons cornstarch diluted in water gradually until thickened.
    Mango Ube Sticky Rice
  7. Peel and slice 2 ripe mangoes into 1/4-inch thick strips for topping.
    Mango Ube Sticky Rice
  8. To serve, portion rice onto plates, top with mango slices, sprinkle with toasted coconut, and drizzle with coconut sauce.
    Mango Ube Sticky Rice

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 60gProtein: 4gFat: 10gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gSodium: 20mgPotassium: 300mgFiber: 2gSugar: 18gVitamin A: 1IUVitamin C: 25mgCalcium: 2mgIron: 4mg

Notes

When reheating, add a bit of coconut milk to prevent drying out. Consider adding fresh mint leaves for a burst of flavor and color.

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