Description
A delightful dessert made with fragrant pandan-infused sticky rice, creamy coconut milk, and sweet ripe mango. Perfect for a tropical treat!
Ingredients
Scale
- 1 cup Sticky rice
- 1 cup Coconut milk
- 2–3 leaves or 1 tsp Pandan leaves or pandan extract
- 1/4 cup Sugar
- 1/4 tsp Salt
- 1–2 Ripe mango
Instructions
- Rinse the sticky rice under cold water until the water runs clear, then soak it in water for at least 4 hours or overnight.
- If using pandan leaves, tie them in a knot. In a pot, combine soaked rice, coconut milk, pandan leaves, sugar, and salt.
- Cook the mixture over medium heat, stirring occasionally until it comes to a simmer. Reduce the heat to low, cover, and cook for about 20-25 minutes until the rice is tender and the liquid is absorbed.
- Remove from heat and let it sit covered for another 10 minutes.
- Meanwhile, peel and slice the ripe mango into thin strips.
- To serve, scoop the sticky rice onto a plate, drizzle with extra coconut milk, and serve with mango slices on the side.
Notes
- For a more intense pandan flavor, you can blend the pandan leaves with water and strain it to use the extracted liquid.
- Adjust the sweetness by varying the amount of sugar based on your preference.
- This dish is best served warm or at room temperature.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Cuisine: Thai
Keywords: Coconut Pandan Sticky Rice with Mango, sticky rice dessert, Thai dessert, pandan rice recipe, mango sticky rice