Mango sticky rice is found all over Southeast Asia and especially Laos. Many People know it as the white sticky rice with a side of ripened mango. Here is my Lao take at mango sticky rice giving it a vibrant blue color, scented pandan flavor, and crunchy textures from the roasted mung bean.
1. Add butterfly pea flower to a bowl and add hot water and sit for 5 minutes
2. Rinse sticky rice 3 times then let it sit in the flower water overnight for 12 hours
3. Cook sticky rice in a steamer in a cheesecloth for 15 minutes
4. In a pot, add coconut milk, granulated sugar, palm sugar, salt, pandan leaf and simmer on low for 5 minutes.
5. Place the cooked sticky rice in a bowl then add three quarters of the coconut sauce. Mix it and let it sit for 5 minutes.
6. Mix rice flour with water and add it to the reserved coconut sauce and cook until thickens for 2-3 mins. Add more water to loosen it up as needed.
7. Roast yellow mung bean over medium heat in a pan for 2-4 minutes until it’s golden brown.
8. Peel a mango and cut into pieces.
9. Take a scoop of the sticky rice onto a plate, add the mango to the side, drizzle with coconut mixture, and sprinkle with mung beans. Enjoy!