A lot of you may have tried mango sticky rice, but have you ever had PANDAN sticky rice? I’m so excited to share this recipe with y’all because let me tell you, PANDAN STICKY RICE IS SO ADDICTING AND YOU GOTTA TRY IT YOURSELF. Pandan sticky rice (with real pandan flavours) served with fresh sweet mangoes, and topped with a pandan coconut sauce.
This pandan sticky rice – so so good. When I say that it’s full of pandan flavours, it’s definitely FULL of pandan flavours. I always add the real stuff (yes we are also using real pandan leaves here along with the pandan syrup!) so that the flavours would come out as amazing as you would imagine. The key tip to making the pandan sticky rice is to let the rice absorb all that liquid when you fold the rice. It then produces a nice “sticky rice being pan fried” sound, along with a slightly glossy finish.
For the mangoes, I would always choose either the Thai mangoes – Nam Dok Mai, or the Philippine mangoes – Carabao. They are both yellow and sweeter than the other mangoes you would usually see at the grocery store.
I just can’t emphasize how good this was.
If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!
Mango Sticky Pandan Rice
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
- 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!
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