This Coconut Mango Sticky Rice Pudding is screaming Summer! It has a nice and soft rice slowly simmered in coconut milk and topped with fresh ripe and sweet Mango. I can see Summer coming our way, really soon.
How do you cope homesickness? I have quite a few ways to cope up with homesickness, but one of my favorite way is through cooking. Yes, food always makes things better for me and so it was always my refuge when I feel homesickness. I had been away for almost 10 years now, and although I love my new home (Canada) there are still times that I cannot helped to think about my first home Philippines. The most that I missed from home is my mom’s cooking., everything about it. I cannot even come close to her cooking, but since I am home away from home, I try to re-create some of our traditional Filipino dishes and dessert whenever I missed home.
What is Mango Sticky Rice
One of the traditional Filipino dessert is this Mango Sticky Rice. Maybe I shouldn’t call it traditional because its origin is from Thailand although it is being cooked and consumed in different parts of South East Asia. But nonetheless, it became one of Philippines common and popular dessert. Mango Sticky Rice is made from very simple local ingredients namely sticky rice, cream corn, sugar, coconut milk and water/coconut water.
Is Mango sticky rice served hot or cold?
This dessert can be served either way, although I particularly like it hot. The consistency is lighter and more fluid when it is hot. Once it gets cold or stored in the fridge, the consistency becomes thick, as in really thick. This is why it is recommended to add water or coconut milk again when re-heating this dessert, to bring it back to life.
What Kind of Rice is Used to Make Sticky Rice?
This dessert uses a different kind of rice called “Sticky Rice” or “Glutinous Rice”. This rice is not the same as regular rice (like Jasmine, Basmati etc.) as it has a higher starch content which makes the rice sticky and thick when cooked. You can normally find this in Asian section in the grocery or any Asian store. Because this kind of rice has a higher starch content, you have to cook it in a low to medium heat to get a nice sticky smooth texture. It also consumes more liquid that regular rice, so when the water starts to reduced and the rice is still not cook, just add a bit of a liquid from time to time. Also, since it gets thick and sticky, it helps if you continuously stir the mixture to avoid sticking at the bottom of the pan.
1/4 cup sticky rice
4 tbsp granulated white sugar
1 cup coconut cream (or milk)
1/2 coconut water or water
- 1 Ripe Mango
- 1 tsp Shredded Coconut
- Prepare the Sticky Rice: Wash the sticky rice, then soak for 30 minutes minimum. If you have time, soak it overnight cover and leave in the refrigerator.
- Cook the Sticky Rice: Remove the water and transfer the sticky rice in a pan. Pour coconut milk and coconut water or water. Add sugar then simmer in medium low heat while continuously stirring until the coconut milk evaporates making the consistency sticky and thick (around 25 – 30 minutes). Do not leave unattended and do not cook in high heat as it can get burned easily. Add more coconut water as needed until the sticky rice is fully cooked and soft. Adjust sweetness by adding more sugar as needed. The consistency will still get thick as it cool.
- Serve: Transfer in a plate and arrange sliced mango and shredded coconut on top.
Best serve warm. To re-heat, simply microwave for 1- 2 minutes and stir to bring back the soft texture. You can reduce the cooking time if you want to have it slightly runny.
Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.
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