Mango Ube Sticky Rice: A Tropical Twist on a Classic Treat Recipe
Mango Ube Sticky Rice is a delicious tropical twist on a classic Filipino dessert combining chewy glutinous rice infused with creamy ube and coconut flavors, topped with fresh ripe mangoes and toasted coconut for added texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 8 hours 40 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Steaming
- Cuisine: Filipino
- Diet: Vegetarian
Ingredients
Scale
Ingredients
- 2 cups dry glutinous rice (This special type of rice gives your dish that perfect chewy texture.)
- 1 cup full fat coconut milk (Adds rich creaminess that harmonizes beautifully with the sweet flavors.)
- 1/2 cup granulated sugar (Sweetens the mix; adjust to your taste for that delightful balance.)
- 1/2 teaspoon sea salt (Just a pinch enhances all the flavors; don’t skip it!)
- 1 cup ube halaya or ube spread (Gives the dish a stunning purple hue and a hint of earthiness.)
- 2–3 drops ube extract (A little goes a long way in boosting the ube flavor.)
- 2 tablespoons corn starch (Helps thicken your coconut sauce for a decadent finish.)
- 1/2 cup room temperature water (Necessary to dilute the cornstarch and prevent lumps.)
- 1/2 cup additional full fat coconut milk (Keeps your sauce rich and delicious.)
- 2 large ripe mangoes (Choose sweet, juicy mangoes for the ultimate tropical flavor.)
- 1/4 cup toasted coconut (Adds a crunchy texture that complements the creamy elements wonderfully.)
Instructions
- Preparation Steps Rinse the dry glutinous rice 3-4 times until the water runs almost clear. Soak the rice overnight for at least 8-24 hours to achieve the perfect texture.
- Cooking the Rice Drain the soaked rice and place it on a bamboo steamer lined with parchment paper.
- Steaming Steam the rice for 20-25 minutes until cooked, slightly translucent, and chewy.
- Making Coconut-Ube Mixture In a large pan, heat 1 cup of full-fat coconut milk over medium-high heat. Add sugar and salt, simmer, then lower heat and stir until dissolved.
- Adding Ube Mix in the ube halaya or ube spread, along with the ube extract if using, into the coconut milk.
- Combining Rice and Coconut Mixture Add the steamed rice to the coconut mixture and cook for about 4 minutes until the rice absorbs the coconut milk and thickens a bit.
- Cooling Turn off the heat and let the mixture cool for 5 minutes.
- Preparing Coconut Sauce In the same pan, add another 1/2 cup of coconut milk and sugar, cooking until boiling, then reduce the heat to low.
- Thickening Sauce Dilute the cornstarch with 2 teaspoons of room temperature water, then stir it into the coconut sauce until thickened.
- Preparing Mangoes Peel the mangoes and slice them into quarters, then cut into 1/4-inch thick strips.
- Serving Portion the mango ube sticky rice and mangoes on plates, top with toasted coconut, and drizzle with the coconut sauce.
Notes
- Soaking the rice overnight is essential to achieve that perfect chewy texture.
- A little goes a long way with the ube extract, so 2-3 drops are sufficient.
- Use ripe, sweet mangoes for the best tropical flavor.
- Toasted coconut adds a lovely crunchy texture that complements the creamy rice and sauce.