Ingredients

1 cup dry glutinous rice, soaked overnight

1 cup full fat coconut milk

3-4 tablespoons granulated sugar

1/2 teaspoon sea salt

3-4 tablespoons ube halaya

2-3 drops ube extract (optional)

1/2 cup full fat coconut milk (for sauce)

2-3 tablespoons granulated sugar (for sauce)

1 teaspoon corn starch

2 teaspoons room temperature water

2 large ripe mangoes

Toasted coconut (optional, for topping)

Instructions

Step 1: Rinse the glutinous rice 3-4 times until the water runs almost clear to remove excess starch. Soak the rice in water overnight for 8 to 24 hours for best texture.

Step 2: Drain the soaked rice and place it on a bamboo steamer lined with parchment paper. Steam the rice for 20-25 minutes until it turns slightly translucent and remains chewy. If your rice soaked for a shorter time, steam longer as needed.

Step 3: In a large pan, heat 1 cup of coconut milk over medium-high heat. Add sugar and salt, bringing the mixture to a simmer. Once boiling, reduce heat to medium and stir until sugar dissolves.

Step 4: Stir in the ube halaya and optional ube extract. Some small chunks of ube are fine. Add the steamed rice and cook, stirring, for about 4 minutes until the rice absorbs most of the coconut milk and thickens. Turn off heat and let cool for 5 minutes.

Step 5: For the coconut sauce, heat 1/2 cup coconut milk and sugar over medium heat until it boils. Reduce to medium, dilute corn starch in water, and slowly stir it into the boiling coconut milk. Continue stirring until the sauce thickens, then remove from heat and keep warm.

Step 6: Peel the mangoes and cut each into four large halves (cheeks). Slice each cheek into 1/4-inch thick strips for serving.

Step 7: Divide the sticky rice and mango slices into four portions. Serve topped with toasted coconut if desired, and drizzle with the warm coconut sauce. Enjoy immediately for the best flavor and texture.

Tips & Variations

Soaking the glutinous rice overnight is key to achieving the perfect sticky texture. If short on time, soak at least 4 hours but expect longer steaming.

Ube halaya can be adjusted or omitted based on preference or availability; it adds a lovely purple color and subtle flavor.

Use ripe, fragrant mangoes for the best balance of sweetness and tartness.

Toasted sesame seeds make a nice alternative topping to toasted coconut.

Storage

Store leftover mango sticky rice in an airtight container in the refrigerator for up to 1-2 days, as the coconut cream can spoil quickly. The rice will harden when chilled. To reheat, sprinkle a little water over the rice, cover, and microwave for 30–45 seconds to soften it through steaming. Mangoes are best served fresh and should be added just before serving.

FAQs

Can I use regular rice instead of glutinous rice?

Regular rice does not have the sticky texture necessary for this dish and will result in a very different texture. It’s best to use glutinous (sticky) rice for authentic results.

What if I don’t have ube halaya or extract?

You can omit the ube ingredients if unavailable. The dish will still be delicious but without the purple color and subtle ube flavor. You might consider using a small amount of vanilla or pandan as an alternative flavor.