Mango with Black Sticky Rice

5.0 from 1 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 1 hour 15 mins

Total Time: 1 hour 30 mins

Serves: 4


  • 2 cups black sticky rice
  • 1 can (400 ml) coconut milk
  • 400 ml water
  • 2 tablespoon sugar
  • 1/8 teaspoon salt
  • 2 pandan leaves, knotted
  • 1 mango, cut into small bite size cubes/slices
  • toasted sesame seeds (optional)


  1. Washed and drained sticky rice, then soaked in cold water for at least 2 hours, overnight is best.
  2. Drain the sticky rice and place in a sauce pan, along with coconut milk, water, sugar, salt, and pandan leaves. Bring to a boil, then quickly reduce heat to a simmer and cook (uncovered) until all the liquid has been absorbed, about 45 minutes. Stir frequently, especially towards the end. Discard the pandan leaves.
  3. Transfer the sticky rice to a heat proof bowl, then place in a steamer and steam for 30 minutes until fully cooked.
  4. Transfer the sticky rice to 4 individual serving bowls/ramekins. Let cool completely.
  5. To serve, remove the sticky rice from bowl/ramekin into a serving plate. Serve each with 1/4 of mango and some toasted sesame seeds.

Another great recipe by