Mango & Blue Sticky Rice
If you love the classic combination of mango and Thai sticky rice, it's time to level up with mango and blue sticky rice, naturally flavoured and coloured from butterfly pea flowers!
Ingredients
- 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
Instructions
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.
Coconut Sauce
- 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.
Plating
- 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!
Notes
- We used butterfly pea flowers and Thai glutinous rice from Urban Platter.