Ube Mango Sticky Rice

A vibrant twist on a classic Thai dessert featuring sweet glutinous rice, ripe mango slices, and a rich, velvety purple ube coconut sauce.

Why This Recipe Works:

• Steaming over Boiling: Prevents the high-amylopectin grains from bursting, ensuring a chewy, distinct texture rather than a mushy paste.
• Ube Extract Boost: Adding a splash of high-quality ube extract to the coconut warm-bath infuses the sauce with a nutty, vanilla-like depth and a stunning purple hue.
• Hot-to-Hot Absorption: Pouring warm coconut milk over hot, freshly steamed rice ensures the grains drink up the liquid instantly instead of letting it pool at the bottom.

I still remember the humid July afternoon I sat on my kitchen floor, tears of frustration threatening to spill, surrounded by three ruined batches of mushy glutinous rice.

It was a disaster.

My first attempt at recreating the street-side mango sticky rice I fell in love with in Bangkok failed because I treated the grains like standard long-grain white rice.

Here is the cold, hard truth: you cannot boil glutinous rice in a pot of water and expect it to hold its shape.

Standard boiling causes the starch granules—specifically the high levels of amylopectin in sweet rice—to burst, turning your beautiful dessert into a gluey, gelatinous paste.

Trust me on this one, steaming is the only way.

Steaming allows the starch gelatinization to happen gently via water vapor, keeping each grain distinct, chewy, and perfectly primed to absorb our rich coconut sauce, much like the texture of a traditional Filipino Biko.

Let's make it.

Ube Mango Sticky Rice

• Publisher Storied Skillet
• Cuisine Thai-Filipino Fusion
• Category Dessert, Sweet Treats
• Prep Time 30 mins
• Cook Time 25 mins
• Servings 4
• Calories 380 calories
• Rating 4.8 3139
• Tags ube mango sticky rice, thai sticky rice, mango dessert, ube sauce, glutinous rice recipe

Ingredients

• 1.5 cups glutinous sweet rice
• 1 can (13.5 oz) premium full-fat coconut milk (Aroy-D brand preferred)
• 0.5 cup granulated sugar
• 0.5 tsp Diamond Crystal kosher salt
• 1 tsp ube extract
• 2 ripe honey (Ataulfo) mangoes, sliced
• 1 tbsp toasted sesame seeds

Directions

1. Rinse the glutinous rice under cold water until the water runs completely clear, then soak it in ample water for at least 4 hours, or preferably overnight.
2. Drain the soaked rice thoroughly and transfer it to a steamer basket lined with cheesecloth. Steam over boiling water for 20 to 25 minutes until the grains are translucent and tender.
3. While the rice steams, combine the coconut milk, sugar, and Diamond Crystal kosher salt in a small saucepan over medium-low heat, stirring until the sugar dissolves completely.
4. Divide the warm coconut sauce in half. To one half, stir in the ube extract until it turns a vibrant, uniform purple. Keep both sauces warm.
5. Transfer the hot steamed rice to a bowl, pour the plain warm coconut sauce over it, stir gently, and cover with a plate for 15 minutes to allow the rice to fully absorb the liquid.
6. To serve, scoop a portion of the coconut-infused sticky rice into a dessert bowl, arrange fresh mango slices on top, and generously drizzle with the purple ube sauce before garnishing with toasted sesame seeds.

Notes

• Brand Recommendation: I highly recommend using Diamond Crystal kosher salt; if you only have fine table salt, cut the measurement in half (0.25 teaspoon) to avoid an overly salty dessert.
• Science-backed Rationale: Glutinous rice contains almost exclusively amylopectin starch, which makes it sticky; soaking it beforehand hydrates the core of the grain, ensuring it cooks evenly during steaming without turning into mush.
• Workflow Warning: Do not let the coconut milk boil vigorously when dissolving the sugar, or the fat will separate and turn greasy; keep the heat low and stir constantly.
• Storage Behavior: Once refrigerated, the starches in the sticky rice will undergo retrogradation and turn rock-hard. Always reheat it with a splash of water or coconut milk in the microwave, covered, to restore its pillowy texture.

Serving Suggestions

Serve this warm or at room temperature to ensure the rice maintains its signature chew. You can enhance the visual contrast and flavor profile by pairing it with these simple additions:

• Pair it with a refreshing tropical drink like our Orange Coconut Cooler to balance the rich coconut flavors.
• If you love tropical mango treats, you should also try our Mango Sago for a lighter, chilled alternative.
• For a fun texture contrast, sprinkle toasted salted mung beans over the top instead of sesame seeds.
• Serve alongside a scoop of coconut sorbet to create an decadent à la mode experience.

Storage and Reheating

Let's be completely honest here: sticky rice is best enjoyed the very hour it is made.

However, if you do have leftovers, pack the rice and the ube sauce in separate airtight containers. They will keep in the fridge for up to two days.

Do not eat it straight from the fridge unless you enjoy chewing on sweet gravel.

To reheat, place the rice in a microwave-safe bowl, sprinkle a tablespoon of water over it, cover tightly with a damp paper towel, and microwave in 30-second bursts until steaming hot and soft again. Warm the ube sauce separately on low heat before drizzling.

Ingredient Substitutes

If you need to make adjustments based on what is in your pantry, here are the best swaps that won't ruin the dish:

1. Glutinous Rice: There is no substitute for sweet glutinous rice; jasmine or sushi rice will not yield the correct chewy texture.
2. Ube Extract: If you cannot find ube extract, you can use ube halaya (purple yam jam) dissolved into the warm coconut milk, though the color may be slightly less vibrant.
3. Mangoes: While honey mangoes are preferred for their fiberless flesh, standard Tommy Atkins mangoes work if they are fully ripe and sweet.
4. Coconut Milk: Always use full-fat canned coconut milk; light coconut milk lacks the necessary fat content to emulsify properly, similar to the rich base used in our Coconut Mango Rice Pudding.

This dessert is pure comfort wrapped in a gorgeous purple bow, and I promise that once you master the simple steaming method, you'll never look back.