When it comes to combinations constellating on mangoes, there is nothing quite as classic as the pairing of mango and Thai sticky rice, drenched in a sweet and creamy coconut sauce. Here Priyanka Mahendru-Seth – founder of vegan Thai brand BeautyEats is upping the ante with beautiful butterfly pea flowers. Hello: mango and blue sticky rice, a dessert that is as exquisite in aesthetic as it is in flavour!
Key Ingredients For Making Mango & Blue Sticky Rice
- Butterfly pea flowers: this is what naturally colours the glutinous rice without altering its flavour. Butterfly pea flowers are easily available via Urban Platter; alternatively, if you omit using the flowers, you will have a classic mango and sticky rice dish (with rice that is not dyed blue!).
- Glutinous rice: using glutinous rice is essential for the sweet and sticky texture synonymous with this dish.
- Coconut milk: coconut milk is the unsung hero of this recipe, imparting its signature creaminess to the accompanying sauce, which binds together the flavours of this dish with delicious simplicity. Pro Tip: if using homemade coconut milk, add a bit of rice flour to thicken its consistency.
- Sugar: sugar is needed to add sweetness to the coconut sauce. Adjust as per taste and preference.
- Pandan leaves: pandan leaves add a fragrant hit to the the coconut sauce, complementing the sweet scent of mangoes.
- Mangoes: choose good quality, large and ripe mangoes.
- Salt: as always, salt balances and enhances the flavours of this dish.
Mango & Blue Sticky Rice
- ¼ cup butterfly pea flowers
- 1 cup water
- 1 cup glutinous rice, rinsed well (3-4 times)
- 200 ml coconut milk
- ¼ cup sugar (adjust to taste)
- 1 tsp salt
- 10 gm pandan leaves
- 2 large mangoes, sliced
Make the butterfly pea extract
- Make an extract with the butterfly pea flowers by adding the dehydrated flowers in 1 cup of boiling water for 5-7minutes. Once the water turns dark blue drain well to extract all the liquid.
- Soak rice in blue flower extract overnight or 12 hours.
Cook the rice
- Drain and transfer the rice into a muslin cloth. Wrap the cloth and place it into sieve.
- Take a pot and fill 1/4th of it with water. Place the sieve on top of it and allow the steam to cook the rice through on medium heat.
- Cook for 20minutes. Open the muslin cloth and check if the rice has been cooked. Tip: if the grains are opaque then the rice has been cooked.
- While rice is cooking in a saucepan, add 1 cup of coconut milk, sugar and salt along with the pandan leaves. Cook this sauce for 5-7 minutes till the mixture turns into a dense consistency.
- Transfer cooked rice to a bowl and add in 2 tbsp of the warm coconut milk sauce. Cover and allow the rice to absorb the coconut sauce in thoroughly for about 10-15minutes.
- Mold sticky rice in a small cup and transfer onto a dessert plate.
- Place the mango slices next to it and drizzle warm coconut milk! Garnish with salted fried mung daal beans and some white & black sesame seeds!
- We used butterfly pea flowers and Thai glutinous rice from Urban Platter.
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ABOUT PRIYANKA MAHENDRU-SETH
Food has no boundaries! As life took Priyanka out of Thailand, a little part of the country traveled with her. Borne out of a quest to find authentic Thai flavours in Mumbai, she launched BeautyEats curated with the freshest produce and hygiene protocols. Today their products include Thai Chili Jam, Thai Red Curry Paste, Thai Green Curry Paste and Pad Thai Sauce. Rich in texture and taste, their mission is to bring you closer to Thailand one jar at a time! | Follow her @Priyanka Mahendru-Seth @BeautyEats.
We’d love to hear from you! Do let us know if you try this recipe – you can leave a comment below and/ or tag us in your delicious creations on Instagram @the_foodiediaries.
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