Start mango season with a twist! This pandan-infused mango sticky rice offers vanilla-y, nutty notes that perfectly complement the classic coconut flavors. This signature version features plenty of mango, making it a truly deserving treat.
Cooking Sticky Rice:
1. Add the sticky rice to a mixing bowl. Fill it with water so that the water level is at least 3 inches above the rice and let rice expand. Soak for a minimum of 2 hours.
2. Drain rice and add it to your rice cooker pot. Add water so it barely covers the rice. Cover and press cook.
Instructions for Assembly:
1. In a medium sauce pan, mix coconut milk, sugar, and a pinch of salt together. Heat on medium-high while stirring until it begins to simmer, then remove from heat. Pour half of your coconut milk mixture into a small sauce pan (this is for your sauce). Add 1 tsp pandan extract to your medium* sauce pan (add another 1/2 tsp pandan extract if you want a stronger ube flavor). Mix your cooked rice into the simmered ube coconut mixture & set aside (if it is still liquidy/gooey, the rice will absorb it all, don’t worry!)
2. Add tapioca starch to your small sauce pan of remaining coconut mixture with 2 pinches of salt. Heat & stir on medium until it starts to thicken. Take off heat. Taste for sweet-salty preference.
3. Cut mangos to your liking. Plate your mangos, pandan sticky rice, and top with coconut sauce & toasted sesame seeds.
4. **If you want to prepare like the video: use a plastic wrap to hold a scoop of sticky rice, add mangos, carefully ball up the rice with the wrap, present pandan sticky rice ball when ready. Top with coconut sauce & toasted sesame seeds.
5. Optional: For more pandan impact, mix 1 tsp of pandan extract with any leftover sticky coconut sauce & drizzle that on top as well!!
6. Enjoy!
