Ube Sticky Rice: Purple Coconut Dessert Recipe

Ube sticky rice is a Filipino-inspired dessert that combines the nutty, sweet flavor of purple yam (ube) with the chewy texture of glutinous rice, all enriched with creamy coconut milk. This dish works beautifully because the sticky rice acts as a neutral, slightly sweet canvas for the vibrant, earthy ube, while the coconut milk ties everything together with richness and a silky finish. It’s a visually striking and comforting treat that can be served warm or at room temperature, making it a versatile addition to any dessert table.

Ingredients

1 cup (200 g) glutinous rice (also called sweet rice or sticky rice), rinsed until water runs clear
1 cup (240 ml) water, for soaking
1 cup (240 ml) coconut milk, full-fat, divided
1/2 cup (120 ml) water, for cooking
1/4 cup (50 g) granulated sugar, adjust to taste
1/4 cup (60 g) ube halaya (purple yam jam) or 1/2 teaspoon ube extract
1/4 teaspoon salt
Optional toppings: toasted coconut flakes, sesame seeds, or a drizzle of extra coconut milk

Instructions

Rinse the glutinous rice in a fine-mesh strainer under cold running water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.
In a medium bowl, combine the rinsed rice with 1 cup (240 ml) water. Let it soak for at least 30 minutes, or up to 1 hour. Soaking ensures the rice cooks evenly and achieves the desired chewy texture.
Drain the soaked rice thoroughly. In a medium saucepan, combine the drained rice, 1/2 cup (120 ml) water, and 1/2 cup (120 ml) of the coconut milk. Stir in the sugar and salt.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let it simmer gently for 15-20 minutes, or until the liquid is absorbed and the rice is tender. Do not lift the lid during cooking to avoid steam escape.
While the rice cooks, prepare the ube mixture. In a small bowl, whisk together the remaining 1/2 cup (120 ml) coconut milk and the ube halaya (or ube extract) until smooth. If using ube halaya, it may be thick; you can warm it slightly to make it easier to incorporate.
Once the rice is cooked, remove the saucepan from the heat. Pour the ube-coconut mixture over the hot rice and gently fold with a spatula until the rice is evenly tinted purple and the mixture is well combined. Be careful not to mash the rice grains.
Cover the saucepan again and let it rest for 5 minutes. This allows the rice to absorb any excess liquid and firm up slightly.
Fluff the rice gently with a fork. Serve warm, or let it cool to room temperature. Garnish with toasted coconut flakes or sesame seeds if desired.

Tips

Substitutions: If you can’t find ube halaya, use 1/2 teaspoon ube extract (adjust to taste) and add a little extra sugar (about 1 tablespoon) to compensate for the sweetness of the halaya. You can also substitute glutinous rice with regular sushi rice, but the texture will be slightly less chewy.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The rice will firm up when chilled; add a splash of coconut milk or water when reheating to restore moisture.
Common mistake: Don’t skip the soaking step. Unsoaked glutinous rice will cook unevenly and may remain hard in the center. Also, avoid stirring the rice too vigorously once the ube mixture is added, as this can break the grains and make the dish mushy.
Adjusting sweetness: The sweetness of ube halaya varies by brand. Taste the rice after adding the ube mixture and add extra sugar if needed, stirring gently to dissolve.

Serving Suggestions

Serve ube sticky rice warm as a comforting dessert, or at room temperature as a snack. It pairs beautifully with a cup of hot tea or coffee. For a more indulgent treat, top it with a scoop of vanilla ice cream or a drizzle of condensed milk. You can also serve it alongside fresh mango slices for a tropical twist.

Variations

Ube Sticky Rice with Coconut Sauce: Instead of mixing the ube into the rice, cook the rice plain, then serve it with a vibrant purple coconut sauce made by simmering coconut milk, ube halaya, and sugar until thickened.
Baked Ube Sticky Rice: After mixing the ube into the rice, transfer it to a baking dish, top with extra coconut milk, and bake at 350Â°F (175Â°C) for 15-20 minutes until the top is slightly golden and set.
Mango Ube Sticky Rice: Layer the ube sticky rice with fresh ripe mango slices and a drizzle of salted coconut cream (a mixture of coconut milk, sugar, and a pinch of salt) for a dessert inspired by Thai mango sticky rice.

Storage and Reheating

Refrigerate any leftover ube sticky rice in an airtight container for up to 3 days. To reheat, place the desired portion in a microwave-safe bowl, sprinkle with a little water or coconut milk, and microwave in 30-second intervals until warm, stirring gently between intervals. Alternatively, reheat in a saucepan over low heat with a splash of coconut milk, stirring frequently until heated through. Avoid reheating more than once, as the texture will degrade. For longer storage, you can freeze the rice in a freezer-safe bag for up to 1 month; thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use regular rice instead of glutinous rice? Regular rice will not yield the same sticky, chewy texture. Glutinous rice is essential for this dish. If you must substitute, use sushi rice, but expect a softer, less sticky result.

What is ube halaya, and where can I find it? Ube halaya is a sweetened purple yam jam popular in the Philippines. It is available in Asian grocery stores or online. If you can’t find it, ube extract is a good substitute, though you’ll need to add extra sugar to balance the flavor.

Can I make this dish vegan? Yes, this recipe is naturally vegan as it uses coconut milk and no animal products. Just ensure your ube halaya is vegan (some brands may contain butter or condensed milk).

Why is my rice too sticky or mushy? Overcooking or adding too much liquid can make the rice mushy. Always use the exact water-to-rice ratio and avoid stirring too much. Also, make sure to rinse the rice thoroughly to remove excess starch.

Can I prepare this ahead of time? Yes, you can cook the rice and mix in the ube mixture up to a day ahead. Keep it refrigerated and reheat gently before serving. The texture may be slightly softer, but it will still be delicious.

Is ube sticky rice served hot or cold? It is versatile. Traditionally, it is served warm, but it also tastes great at room temperature or even chilled. If serving cold, let it sit out for 10-15 minutes to take the chill off and soften slightly.

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