Ube Mango Sticky Rice Recipe

ByMaya Quinn
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Introduction

Ube Mango Sticky Rice is a vibrant twist on the classic Thai dessert, combining the rich flavors of purple yam and sweet mango with creamy coconut-infused sticky rice. This colorful treat is perfect for anyone looking to impress with a unique, tropical dessert that’s both sweet and satisfying.

A white round plate holds a two-layer dish on a white marbled surface with a pink background. On the left side, there is a thick layer of purple sticky rice topped with thin streams of white coconut sauce. On the right side, thin slices of bright yellow mango are neatly arranged in a curved row, each slice overlapping slightly. A white scalloped bowl with more coconut sauce is placed nearby, along with a fork with a wooden handle resting on the surface. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 1/2 cups malagkit rice (glutinous rice)
  • 3/4 cup coconut cream (kakang gata)
  • 1/2 cup ube-flavored sweetened condensed milk
  • 1/2 cup ube halaya
  • 1/2 teaspoon salt
  • 1 cup coconut cream (for the sauce)
  • 1/3 cup sugar
  • Salt to taste
  • Toasted sesame seeds (optional, for garnish)
  • Fresh ripe mango, sliced (for serving)

Instructions

  1. Step 1: Place the glutinous rice in a bowl and cover with at least 1 inch of water. Cover the bowl with plastic wrap or a lid and soak the rice overnight.
  2. Step 2: In a medium bowl, mix the coconut cream, ube-flavored sweetened condensed milk, salt, and ube halaya. Set this mixture aside.
  3. Step 3: Drain the soaked rice and add it to a rice cooker. Cover and turn on the cooker, stirring occasionally to prevent the rice from sticking to the bottom. Cook until the rice is fully steamed and no visible liquid remains—it should look wet and sticky.
  4. Step 4: Turn off the rice cooker and gently fold in the ube mixture until well combined. Let the sticky rice cool slightly.
  5. Step 5: To make the coconut sauce, combine coconut cream, sugar, and a pinch of salt in a saucepan over medium heat. Bring to a simmer and cook for about 3 minutes until the sauce thickens slightly. Keep warm.
  6. Step 6: To serve, divide the sticky rice among dessert plates. Arrange sliced mango on top or beside the rice, then drizzle generously with the warm coconut sauce. Sprinkle toasted sesame seeds on top if using, and offer extra sauce on the side.

Tips & Variations

  • For a creamier texture, use full-fat coconut cream in both the sticky rice and the sauce.
  • If you can’t find ube halaya, substitute with purple yam powder mixed with a little condensed milk for similar flavor and color.
  • Toast the sesame seeds gently in a dry pan until fragrant to enhance their nutty flavor before garnishing.
  • Serve the dessert slightly warm or at room temperature for the best flavor and texture.

Storage

Store leftover sticky rice and coconut sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the sticky rice gently in the microwave or on the stovetop with a splash of coconut cream to restore moisture. Warm the coconut sauce before serving again. Mango slices are best served fresh and should be stored separately.

How to Serve

The image shows a dessert with two layers placed in a clear plastic container lined with a green banana leaf. The bottom layer is sticky rice colored bright purple, with a shiny, slightly wet texture. On top of this, there are two groups of sliced yellow mango pieces, each arranged neatly in a row, showing smooth, glossy surfaces. White sesame seeds are sprinkled on both the mango and purple rice. A small sprig of fresh green mint leaves sits on the rice between the mango groups. The container is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular coconut milk instead of coconut cream?

Coconut cream has a thicker consistency and richer flavor than regular coconut milk, which helps achieve the creamy texture in this dish. You can use coconut milk in a pinch, but the sticky rice and sauce may be less rich and a bit more watery.

What type of rice is best for this recipe?

Glutinous or malagkit rice is essential for sticky rice recipes because it becomes soft and sticky when cooked. Avoid using regular long-grain rice, as it will not produce the desired texture.

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Ube Mango Sticky Rice Recipe

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★★★★★

4.7 from 143 reviews

Ube Mango Sticky Rice is a vibrant twist on the classic Filipino dessert, combining creamy ube-infused sticky rice with sweet ripe mango slices and rich coconut sauce. This luscious dish is perfect for a tropical treat that balances the earthiness of ube with the sweetness of mango and coconut.

  • Author: Maya
  • Prep Time: 12 hours 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 12 hours 55 minutes
  • Yield: 4 servings 1x
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Filipino
  • Diet: Vegetarian

Ingredients

Scale

Sticky Rice

  • 1 1/2 cups malagkit rice (glutinous rice)
  • 3/4 cup coconut cream (kakang gata)
  • 1/2 cup ube-flavored sweetened condensed milk
  • 1/2 cup ube halaya
  • 1/2 teaspoon salt

Coconut Sauce

  • 1 cup coconut cream (kakang gata)
  • 1/3 cup sugar
  • Salt to taste

Garnish

  • Toasted sesame seeds (optional)
  • Ripe mango slices

Instructions

  1. Soak the Rice: Pour enough water into a bowl with the glutinous or malagkit rice to cover it by at least 1 inch. Cover with plastic wrap or a lid and let the rice soak overnight to ensure it cooks evenly and becomes tender.
  2. Prepare the Ube Mixture: In a medium bowl, combine the coconut cream, ube-flavored sweetened condensed milk, salt, and ube halaya. Mix well and set aside to incorporate flavors while the rice soaks.
  3. Cook the Sticky Rice: Drain the soaked rice and transfer it into a rice cooker. Cover and press the “Cook” button. Stir occasionally during cooking to prevent the rice from sticking to the bottom of the pot. Continue cooking until the liquid is fully absorbed, and the rice achieves a wet steamed consistency. Once done, switch off the rice cooker.
  4. Combine Rice and Ube Mixture: Stir the prepared ube mixture into the cooked sticky rice until fully combined. Allow the rice to cool slightly so the flavors meld and the texture sets.
  5. Make the Coconut Sauce: In a saucepan over medium heat, combine the coconut cream, sugar, and salt. Bring the mixture to a gentle simmer and cook for about 3 minutes until it thickens slightly. Remove from heat and keep warm for serving.
  6. Assemble and Serve: Divide the ube sticky rice among four dessert plates. Arrange fresh ripe mango slices on top or alongside the rice. Drizzle generously with the warm coconut sauce and sprinkle with toasted sesame seeds if desired. Serve immediately with extra sauce on the side for added richness.

Notes

  • Soaking the glutinous rice overnight is crucial for perfect sticky rice texture.
  • You can use either fresh coconut cream or canned (kakang gata) depending on availability.
  • Ube halaya may be homemade or store-bought; make sure it’s smooth for easy mixing.
  • Adjust the sugar in the coconut sauce to your preferred sweetness level.
  • Serve this dessert warm or at room temperature for best flavor.
  • Optional toasted sesame seeds add a nutty crunch that complements the creamy rice.
  • If a rice cooker is unavailable, the rice can be steamed traditionally but will require more attention.

Keywords: Ube Mango Sticky Rice, Filipino Dessert, Ube Halaya, Coconut Sticky Rice, Tropical Dessert, Vegan-friendly dessert

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