Mango Sticky Pandan Rice
Pandan sticky rice (with real pandan flavours) served with fresh sweet mangoes, and topped with a pandan coconut sauce.
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!