Blue Mango And Sticky Rice — Whip It UP!

Blue Mango And Sticky Rice

From Blue Jasmine Restaurant

Cooking time: 1 hour
Difficulty: 2/5
Cost: < $15


300g                           White glutinous rice
300ml                         Coconut milk
150g                           White sugar
1 tbsp                         Dry butterfly pea flower
6                                 Thai honey mango

Peanut and sesame croquant to garnish

For Coconut custard

300ml                          Coconut milk
150g                            Sugar white
1 tbsp                          Rice flour


1. Soak the rice overnight in water.

2. Steam the rice for 20 minutes — flip the rice after 10 minutes to ensure the rice cooks evenly.

3. Pour the rice into a bowl, cover with film.

4. Boil the coconut milk with sugar and butterfly pea flower and remove from heat. Let it rest for 10 minutes.

5. Sieve and combine the blue coconut milk with the cooked rice and mix well.

6. Cover with plastic film and let the rice rest and absorb the milk for 2 hours.

For Coconut custard

1. Add coconut milk, sugar and salt in a pot.

2. Gently boil till sugar is dissolved.

3. Mix rice flour with bit of water, dissolve and add into coconut milk, gently cook till it thickens slightly, remove from fire.

To Plate

Remember to serve coconut custard at room temperature.

1. Cut the mangoes into big chunks, place on the plate, and serve with a generous portion of blue sticky rice, accompanied by lots of coconut custard. Top with peanut/sesame croquant.

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