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Mango Ube Sticky Rice

Creamy Mango Ube Sticky Rice for a Tropical Taste Adventure

Savor the delicious combination of Mango Ube Sticky Rice, a delightful gluten-free dessert perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Desserts
Cuisine: Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sticky Rice
  • 1 cup Dry Glutinous Rice Essential for the chewy texture.
  • 1 cup Full-Fat Coconut Milk Adds richness.
  • 3 tablespoons Granulated Sugar Adjust to taste.
  • 1/2 teaspoon Sea Salt Enhances flavor.
For the Ube Mixture
  • 1/2 cup Ube Halaya/Ube Spread Or substitute with sweet potato puree.
  • 2 drops Ube Extract Enhances ube flavor.
For the Coconut Sauce
  • 1/2 tablespoon Cornstarch Thickens the sauce.
  • 1/2 cup Room Temperature Water To dilute cornstarch.
  • 1/2 cup Additional Coconut Milk Keeps the sauce flavorful.
For Serving
  • 2 medium Ripe Mangoes Choose very ripe for best flavor.
  • 1/4 cup Toasted Coconut For crunchy texture.

Equipment

  • Bamboo Steamer
  • fine mesh strainer
  • Large Pan
  • small saucepan
  • bowl

Method
 

Step-by-Step Instructions
  1. Rinse the dry glutinous rice under cold water until the water runs clear, then soak overnight in water.
  2. Drain the soaked rice and prepare a bamboo steamer lined with parchment paper, then steam for 20-25 minutes.
  3. In a large pan, combine 1 cup of full-fat coconut milk with sugar and salt, simmer until dissolved.
  4. Whisk in ube halaya and ube extract until smooth, then simmer for 2 minutes.
  5. Add steamed rice to the coconut mixture, stir to coat and cook for about 4 minutes.
  6. Remove from heat and let the mixture cool for about 5 minutes.
  7. For the coconut sauce, combine 1/2 cup coconut milk with sugar, boil, then thicken with diluted cornstarch.
  8. Slice ripe mangoes into quarter strips.
  9. Plate the Mango Ube Sticky Rice, arrange mango slices and drizzle with coconut sauce, sprinkle with toasted coconut.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 250mgPotassium: 300mgFiber: 2gSugar: 15gVitamin A: 2IUVitamin C: 10mgCalcium: 15mgIron: 5mg

Notes

This dish is gluten-free and perfect for any occasion. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months without mango slices.

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