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Mango Sticky Pandan Rice

Youreadygirl
Pandan sticky rice (with real pandan flavours) served with fresh sweet mangoes, and topped with a pandan coconut sauce.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine Thai
Servings 4

Ingredients
  

Pandan Sticky Rice

  • 1 cup uncooked glutinous rice
  • 5 g chopped pandan leaves
  • 1 cup coconut milk
  • ½ tsp salt
  • ½ cup sugar
  • 220 ml pandan juice (recipe below)
  • 2 - 3 drops pandan extract

Pandan Juice

  • 60 g chopped pandan leaves
  • 1½ cups water

Pandan Coconut Sauce

  • ½ cup coconut milk
  • 2 - 3 tbsp sugar
  • ¼ tsp salt

Cornstarch Slurry

  • 1 tsp cornstarch
  • 1 tbsp pandan juice

To Serve

  • 2 - 3 Nam Dok Mai mangoes or Carabao mangoes

Instructions
 

Rice Preparation

  • Start by preparing the rice: Wash the rice vigorously with your hands for a few times until the water runs clear. Drain and soak the rice for at least 4 hours or up to overnight.
  • Drain the water and place the rice in a wide dish. Add a little water on the bottom to prevent the rice from sticking. Top off the rice with some pandan leaves.
  • Steam over medium-high heat for 30 minutes, or until the rice is done. Discard the pandan leaves and set aside the rice.

Pandan Juice

  • Blend together the pandan leaves and water.
  • Strain the mixture and only keep the liquid. Set aside.

Pandan Sticky Rice

  • Combine the rest of the ingredients in a pan over medium heat until it comes to a boil.
  • Add in the rice and use a spatula to fold the rice to let it absorb all the liquid. Remove and set aside.

Pandan Coconut Sauce

  • Combine the coconut milk, sugar, and salt in a pan/saucepan over medium-high heat, and bring it to a boil.
  • Add in the cornstarch slurry and mix until there are no lumps and the sauce has thickened.

To Serve

  • Serve the rice with the sliced mangoes. Spoon some of the pandan coconut sauce on top and enjoy!