Mango Ube Sticky Rice
A delightful dessert combining sweet mango and ube with creamy coconut milk and sticky rice, offering a visually stunning and comforting treat.
Ingredients
For the Sticky Rice
- 1 cup sticky rice Rinsed and soaked prior
- 1.25 cups coconut milk Divided for mixing and topping
- 0.5 cups sugar
- 0.25 teaspoon salt
For the Ube Mixture
- 1 cup ube puree Fresh or canned
For Serving
- 2 ripe mangoes Sliced
- Shredded coconut For garnish (optional)
- Sesame seeds For garnish (optional)
Instructions
Preparation
- Rinse the sticky rice under cold water until the water runs clear.
- Soak the rinsed sticky rice in water for at least 4 hours, or overnight for best results.
- Prepare a steamer lined with cheesecloth and place the drained sticky rice in it.
- Steam the rice for about 25-30 minutes until tender, stirring occasionally.
- While the rice cooks, combine coconut milk, sugar, and salt in a saucepan and warm on low heat until the sugar dissolves.
Assembly
- Transfer the cooked sticky rice to a mixing bowl and pour about 3/4 of the coconut milk mixture over it, mixing well.
- Let it sit for 15-20 minutes to absorb the flavors.
- Mix the ube puree with the remaining coconut milk mixture until smooth.
- Serve by taking a portion of sticky rice, drizzling the ube mixture over it, and topping with mango slices.
- Garnish with shredded coconut and sesame seeds if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Avoid freezing for best texture.