Mango Coconut Sticky Rice
Mango Coconut Sticky Rice here is a spoonable pudding rather than the usual plate of rice with sliced fruit. The sticky rice simmers in coconut water and coconut milk scented with pandan leaves, so every grain takes on a grassy, vanilla-like sweetness. Mango cooks into the pot, brown sugar goes in at the end, and strips of young coconut meat add a soft, tender chew to each bowl.
Instructions
Pour the coconut milk into a pot, add the pandan leaves and bring it to a boil. Season with a small pinch of salt, tasting as you go.
Stir in the coconut water, then add the rinsed sticky rice. Keep the heat low and let it simmer for about 15 minutes, stirring now and then so the grains do not stick to the bottom.
Add the mango and simmer for another 5 minutes, until the fruit is warmed through and has started to soften into the rice.
Stir in the brown sugar until it has fully dissolved and no grains remain at the bottom of the pot. Fold in the young coconut meat.
Serve the pudding in bowls.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
