4 people · Medium · 735 min · ₭ Cheap

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.

Credit FB Saeng Douangdara, YT Lao Food at Saeng’s Kitchen

Video

Ingredients

• 1 L of water
• 2 handfuls of dried butterfly pea flowers
• 400 g of sticky rice (glutinous rice)
• 1 can of coconut milk
• 50 g of sugar
• 50 g of palm sugar
• 1 pinch of salt, large
• 1 pandan leave
• 1 tablespoon of glutinous rice flour, plus 4 tbsp of water
• 2 tablespoons of split mung bean
• 2 ripe mangoes

Preparation

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!