TJean Recipe
Mango Sticky Rice
Easy1.5 hoursDessertsSteamMangoSticky RiceCoconut MilkThai DessertButterfly PeaPandanTropical DessertColorful DessertVegetarianVeganGluten-FreeKid-FriendlyAfternoon TeaHomemade
About this recipe
A colourful take on classic Thai mango sticky rice, featuring three coconut-infused sticky rice flavours—natural white, butterfly pea blue and pandan green—served with ripe mango and creamy coconut sauce.
Ingredients
Sticky rice
300 g glutinous rice
Water, enough to cover the rice
Butterfly pea sticky rice
100 ml coconut milk
15 g granulated sugar
3 g salt
10 g concentrated butterfly pea juice
Pandan sticky rice
100 ml coconut milk
15 g granulated sugar
3 g salt
10 g concentrated pandan juice
Coconut sticky rice
100 ml coconut milk
15 g granulated sugar
3 g salt
Serving
Ripe mango
Coconut milk, as needed for serving
Fresh mint leaves, as needed for garnish
Instructions
| Stage | Product | Mode | Temperature | Time |
|---|---|---|---|---|
| Steam the sticky rice | LumiBake S1 Pro 18L | Steam | 100°C | 30 min |
01Spread 300 g of glutinous rice evenly over a shallow baking tray.
02Pour in enough water to cover the rice.
03Place the tray in the LumiBake S1 Pro 18L.
04Select Steam mode.
05Set the temperature to 100°C and the time to 30 minutes.
06Steam until the sticky rice is tender and fully cooked.
07Carefully remove the tray from the oven.
08Divide the cooked sticky rice into three equal portions.
09Pour 100 ml of coconut milk into a mixing saucepan or bowl.
10Add 15 g of granulated sugar.
11Add 3 g of salt.
12Add 10 g of concentrated butterfly pea juice.
13Stir until evenly combined and the coconut mixture turns blue.
14Add one portion of the cooked sticky rice.
15Mix thoroughly until the rice absorbs the coconut mixture and becomes evenly blue.
16In a clean saucepan or bowl, combine 100 ml of coconut milk, 15 g of granulated sugar and 3 g of salt.
17Add 10 g of concentrated pandan juice.
18Stir until the coconut mixture becomes evenly green.
19Add the second portion of cooked sticky rice.
20Mix thoroughly until the rice is evenly coated and green.
21In another clean saucepan or bowl, combine 100 ml of coconut milk, 15 g of granulated sugar and 3 g of salt.
22Stir until evenly combined.
23Add the remaining portion of cooked sticky rice.
24Mix until the rice is evenly coated with the coconut mixture.
25Peel the ripe mango and remove the flesh from the stone.
26Score or slice the mango into neat bite-sized sections.
27Arrange the butterfly pea, coconut and pandan sticky rice portions together on a serving plate.
28Place the sliced mango beside the sticky rice.
29Drizzle coconut milk over the mango and serve additional coconut milk on the side if desired.
30Garnish the sticky rice with fresh mint leaves.
31Serve immediately or at room temperature.