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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.

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

Find it online: https://frommamamaya.com/ube-mango-sticky-rice-recipe/