Ube mango sticky rice is a vibrant fusion dessert that combines the creamy, nutty sweetness of Filipino purple yam (ube) with the fragrant, coconut-rich sticky rice and fresh mango of Thailand’s beloved mango sticky rice. The result is a visually stunning, deeply satisfying treat where the earthy vanilla-like flavor of ube meets the bright acidity of ripe mango, all bound together by a luscious coconut sauce. This recipe is designed to be approachable, using readily available ingredients while delivering an impressive, restaurant-quality dessert.
Ingredients
- 2 cups (400 g) Thai glutinous (sweet) rice, rinsed until water runs clear
- 1 ½ cups (360 ml) coconut milk, divided (plus more for serving)
- ½ cup (100 g) granulated sugar, divided
- 1 teaspoon salt, divided
- 1 cup (240 ml) water
- 2 tablespoons ube extract (or 1 teaspoon ube flavoring, adjust to taste)
- 1 tablespoon ube powder (optional, for deeper color and flavor)
- 2 ripe mangoes, peeled and sliced (about 2 cups / 300 g)
- 1 tablespoon toasted sesame seeds or shredded coconut, for garnish (optional)
Instructions
- Soak the rice: Place the rinsed glutinous rice in a large bowl and cover with cold water by at least 2 inches. Soak for at least 4 hours or overnight. Drain well.
- Steam the rice: Fill a steamer pot with water and bring to a boil. Line the steamer basket with cheesecloth or a banana leaf (if using). Add the soaked rice in an even layer. Cover and steam over medium-high heat for 25–30 minutes, until the rice is tender and translucent. Remove from heat and keep covered.
- Make the ube coconut sauce: In a small saucepan, combine 1 cup (240 ml) of the coconut milk, ¼ cup (50 g) of the sugar, ½ teaspoon of the salt, and the ube extract and ube powder (if using). Warm over medium heat, stirring, until the sugar dissolves and the mixture is smooth. Do not boil. Remove from heat and set aside.
- Coat the rice: Transfer the hot steamed rice to a large bowl. Pour the ube coconut sauce over the rice and stir gently with a spatula until every grain is coated. Let the rice absorb the sauce for 10–15 minutes, stirring occasionally. The rice should look glossy and purple.
- Make the coconut topping: In the same saucepan (rinsed), combine the remaining ½ cup (120 ml) coconut milk, the remaining ¼ cup (50 g) sugar, and the remaining ½ teaspoon salt. Warm over low heat, stirring, until the sugar dissolves. Do not boil. Keep warm.
- Assemble: To serve, place a generous scoop of the ube sticky rice on a plate. Fan the mango slices alongside. Drizzle with the warm coconut topping and sprinkle with sesame seeds or shredded coconut if desired.
Tips
- Soaking is non-negotiable: Do not skip soaking the glutinous rice. It needs the time to hydrate properly so it steams to the correct chewy-tender texture. If you’re short on time, soak in hot water for 2 hours, but the texture will be slightly less ideal.
- Ube extract strength varies: Ube extract is not standardized; some brands are more potent than others. Start with 1 tablespoon, taste the sauce, and add more drop by drop until you reach the desired color and flavor. You can also use ube halaya (jam) thinned with a little coconut milk for a richer, more authentic Filipino flavor.
- Use ripe but firm mangoes: Overly soft mangoes will turn mushy when sliced and can make the dish soggy. Look for mangoes that give slightly to pressure but still hold their shape. Ataulfo (honey) mangoes are a great choice for their sweetness and lack of fibers.
- Don’t overcook the coconut sauce: Boiling the coconut sauce can cause it to separate and become oily. Keep the heat low and stir frequently. If it does separate, a quick whisk usually brings it back together.
Serving Suggestions
Serve ube mango sticky rice as a dessert or a sweet snack. It’s wonderful on its own, but you can elevate it with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. For a more traditional Filipino presentation, serve it with a side of ube halaya (purple yam jam) and a drizzle of condensed milk.
Variations
- Classic Thai Mango Sticky Rice: Omit the ube extract and powder entirely. Use plain coconut sauce for the rice and serve with mango and a savory-sweet coconut topping (often with a pinch of salt and mung beans).
- Ube Coconut Sticky Rice with Jackfruit: Replace the mango with fresh or canned jackfruit (drained and sliced). Jackfruit’s tropical sweetness pairs beautifully with ube and coconut.
- Baked Ube Sticky Rice Pudding: After coating the rice with the ube sauce, transfer to a baking dish, top with extra coconut milk, and bake at 350°F (175°C) for 20 minutes until the top is slightly crisp and golden.
- Vegan/Gluten-Free: This recipe is naturally vegan and gluten-free as long as you use certified gluten-free glutinous rice (most are) and ensure your ube extract is free of gluten (it usually is).
Storage and Reheating
Store leftover ube mango sticky rice in an airtight container in the refrigerator for up to 3 days. The rice will harden when chilled. To reheat, sprinkle the rice with a little water or coconut milk and microwave in 30-second intervals, stirring in between, until heated through. Or, steam it in a steamer basket for 5–10 minutes until soft and warm. The mango is best served fresh; if storing, keep the mango separate and add it just before serving to avoid it becoming mushy.
Frequently Asked Questions
Can I use regular rice instead of glutinous rice?
No, glutinous rice (also called sweet rice or sticky rice) is essential. Regular long-grain rice will not become sticky and will not absorb the coconut sauce the same way, resulting in a completely different dish.
What is ube extract and where can I find it?
Ube extract is a concentrated flavoring made from purple yam. It’s available in Filipino grocery stores, Asian markets, and online. It has a sweet, slightly nutty, vanilla-like flavor and a vibrant purple color. If you can’t find it, you can substitute with ube flavoring (which is often less strong) or use ube halaya (purple yam jam) thinned with coconut milk.
Can I make this ahead of time?
Yes, you can prepare the ube sticky rice up to 2 days in advance. Keep it covered in the refrigerator. Reheat gently before serving and add fresh mango and coconut topping at the last minute.
Why did my coconut sauce separate?
Coconut milk can separate when boiled or when it’s overheated. Always warm the sauce over low heat and never let it boil. If it does separate, a vigorous whisk will usually bring it back together.
Is ube the same as taro?
No, ube is purple yam (Dioscorea alata), while taro is a different root vegetable (Colocasia esculenta). They have different colors, flavors, and textures. Ube is sweet and purple; taro is more neutral and usually white with purple specks. Do not substitute taro for ube in this recipe.
Can I use frozen mango?
Frozen mango can be used in a pinch, but it will be softer and may release more juice, making the dish watery. Thaw it completely and pat it dry with paper towels before using. Fresh mango is highly recommended for the best texture and flavor.
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