Ube Sticky Rice with Mango and Coconut Milk
Sweet. Creamy. Sticky. A little tropical magic in every bite.
Let’s Talk Ube Sticky Rice 🍠🍚🥭
This dessert is cozy, creamy, and just the right kind of sweet.
It’s got that chewy sticky rice texture, a rich purple hue from the ube, and silky coconut milk poured over the top.
Fresh mango slices bring brightness and freshness that cut through the richness.
I’ve made this for potlucks and family dinners, and it always disappears fast.
🍴 What You’ll Need
Ingredients:
- 1 ½ cups glutinous rice (sticky rice)
- 1 cup ube halaya (purple yam jam)
- 1 cup coconut milk (full-fat)
- ½ cup coconut cream
- ¼ cup sugar
- ½ tsp salt
- 1 ripe mango, peeled and sliced
- 1 pandan leaf or ½ tsp pandan extract (optional but amazing!)
🧡 Why I Love This Recipe
There’s just something magical about this dish. The smell of the coconut milk simmering… the color from the ube… it all feels like a warm hug.
- Ube gives the rice a beautiful purple color and flavor.
- Coconut milk makes it creamy and lush.
- Mango brings that bright, fruity balance.
- You can serve it warm or cold—it’s delicious either way.
👩🍳 Pro Tips
- Soak the rice first – it’ll cook faster and more evenly.
- Don’t skip the coconut cream drizzle – it’s the best part.
- Use ripe mangoes – they should smell sweet and be slightly soft.
- Ube halaya vs fresh ube – halaya is easier and already sweetened.
- Watch the heat – coconut milk can boil over fast!
🛠️ Tools You’ll Need
- Rice cooker or pot with lid
- Medium saucepan
- Spatula or wooden spoon
- Measuring cups & spoons
- Knife and cutting board
- Serving dish
🍽 Servings & Time
- Makes: 4 servings
- Total Time: About 50 minutes (includes soaking time)
🧠 Why This Recipe Works (Quick Science)
- Glutinous rice has a high starch content (amylopectin) that makes it chewy and sticky.
- Coconut milk fats coat the rice, giving it that creamy, rich texture.
- Ube halaya is already cooked and sweetened, so it blends in easily and adds deep flavor.
🍱 Meal Plan Ideas
- Dessert for a Southeast Asian dinner night
- Sweet midday snack
- Next-day breakfast (seriously, try it cold!)
- Make-ahead potluck dish
🔁 Substitutions and Variations
- No ube halaya? Use mashed cooked purple sweet potato with a little sugar and coconut oil.
- No mango? Try banana or kiwi.
- Don’t want it sweet? Leave out some sugar and make it more like a sticky rice side dish.
⏱️ Make Ahead Tips
- Cook the rice and mix with ube ahead of time—just reheat with a splash of coconut milk.
- Slice the mango just before serving so it doesn’t brown.
- Store coconut cream separately and drizzle right before eating.
👩🍳 Step-by-Step Instructions
Step 1: Soak the Rice
Rinse and soak 1½ cups glutinous rice in water for 30 minutes. Drain before cooking.
Step 2: Cook the Sticky Rice
Transfer soaked rice to a rice cooker with 1¼ cups water and pandan leaf (if using). Cook until tender.
Step 3: Warm the Coconut Milk
In a saucepan, heat 1 cup coconut milk, ¼ cup sugar, and ½ tsp salt over medium heat. Stir until sugar dissolves, about 3-5 minutes. Don’t let it boil.
Step 4: Mix Rice with Ube and Coconut Milk
Once rice is done, transfer it to a large bowl. Add 1 cup ube halaya and half of the warm coconut milk mixture. Mix until the rice turns bright purple and creamy.
Step 5: Prepare Coconut Cream Topping
In the same saucepan, warm ½ cup coconut cream over low heat for a minute. It should be warm and pourable—not bubbling.
Step 6: Assemble and Serve
Scoop sticky rice onto a plate. Top with fresh mango slices and a drizzle of warm coconut cream. Serve warm or chilled.
🧊 Leftovers & Storage
- Store in an airtight container in the fridge for up to 3 days.
- Reheat gently in the microwave with a splash of coconut milk.
- Mango is best added fresh, so store it separately if possible.
❌ Common Mistakes
- Boiling coconut milk – It can split and lose its creamy texture.
- Not rinsing the rice – Skipping this makes it gummier than sticky.
- Using underripe mango – It’ll be sour and throw off the flavor balance.
🍴 What to Serve With
- Thai or Filipino grilled dishes
- Iced jasmine tea or Thai iced tea
- Coconut or vanilla ice cream on the side
❓ FAQ
Q: Can I make this without a rice cooker?
A: Yes! Use a pot with a tight-fitting lid. Bring to a boil, cover, and simmer on low until rice is cooked.
Q: Is ube halaya the same as ube puree?
A: Not quite. Ube halaya is sweetened and cooked. Ube puree is just mashed yam. You’ll need to add sugar and coconut oil if using puree.
Q: Can I freeze leftovers?
A: You can, but the texture gets a bit weird. Best to eat within a few days.
💬 Let’s Wrap It Up
There you have it—ube sticky rice with mango and coconut milk! It’s colorful, cozy, and totally satisfying. I hope you love making (and eating!) this as much as I do. If you try it, leave a comment and let me know how it turned out—or ask me any questions. I’m always here to help! 💜
