Mango Sticky Rice

For the ultimate summer dessert, chill the mango sauce before pouring it over warm sticky rice. The contrast of cool, creamy mango and soft, chewy rice is irresistible. 🥭

INGREDIENTS

  • 1 cup sticky rice (glutinous rice)
  • ½ cup coconut milk
  • 3 tbsp Beku Mango Spread
  • 2 tbsp condensed milk (adjust to taste)
  • 1 tbsp Beku Mango Spread, for topping
  • Black sesame seeds, for garnish

METHOD

Soak the sticky rice in water for 3–4 hours. Drain and steam for 20–25 minutes, or until tender and translucent.

In a bowl or glass, whisk together the coconut milk, Beku Mango Spread, and condensed milk until smooth and creamy.

Spoon the warm sticky rice onto a serving plate or bowl.

Pour the mango coconut sauce generously over the rice.

Finish with an extra swirl of Beku Mango Spread and sprinkle with black sesame seeds.

Serve slightly warm or chilled and enjoy.