What Is Ube Mango Sticky Rice?
Ube, more globally known as a purple yam, is a delicious earthy tuber that has gained a cult following after its vibrant purple hue captured everyone’s hearts — and tastes. This easy kakanin recipe that celebrates the ube is a delicious merger of a Filipino ingredient in a fantastic dessert.
The mango sticky rice is a popular Asian dessert from Thailand, but we have our version as well that is just as delicious, all thanks to the Philippine mango and our love for all things ube.
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How to Serve Ube Mango Sticky Rice
Ube halaya in the sticky rice makes this easy to serve with mangoes and coconut sauce. Here are other ways to enjoy this dish:
Pair it with other fruits: Mango is a delicious fruit but earthy ube is a great compliment to other fruits as well. Think bananas, langka or jackfruit, lychees, passion fruit, or even the sweet pink guava.
Make a sweet peanut sauce: Delicious ube is also pretty delicious when paired with something nutty. The humble peanut makes a great sauce, especially when all you have to do is stir in some already-made peanut butter into coconut sauce and pour this over your sticky rice.
Use sweetened condensed milk or coco jam: Skip the coconut sauce and extra effort and use a can of condensed milk or even coco jam to serve with this sticky rice dessert.
How To Make Ube Mango Sticky Rice
The start of this sticky rice is as easy as cooking your daily rice. The difference is that you’re using a different kind of rice: malagkit rice or sticky rice. The process is similar to making suman in your rice cooker: rinse the rice, add enough water with the rice, and cook it until the rice is tender, becomes sticky, and all the liquid has been absorbed or has evaporated.
Another difference is that ube halaya, sugar, and ube flavoring and coloring are added to the rice in the rice cooker so it’s flavorful and vibrant as soon as it’s done cooking.
When the rice is cooked, it’s quite fantastic served immediately while it’s still warm so you should be ready with the coconut sauce and mango slices. The sauce and mangos can be prepared while the sticky rice is cooking.
However, while we think sticky rice is delicious warm, it’s just as delectable cold, too.
Tips To Make The Best Ube Mango Sticky Rice
1 Use real ube halaya.
Many out there might pass off purple kamote or sweet potato as ube, and this is obviously not right. So while it might be hard to tell which is the real thing, such as making ube halaya from scratch or getting a bottle from a reliable brand, using a delicious ube halaya to make this is your best bet to making a great ube sticky rice.
2 Use brown sugar.
The delicious molasses taste of brown sugar is a great addition to the ube sticky rice. Instead of white sugar, feel free to swap it out with brown sugar. The darker the brown sugar, the more caramel flavor you’ll add to the sticky rice. This not only sweetens the sticky rice but also complements the ube flavor, too.
3 Got sour mangos? Macerate it.
Not everyone is lucky enough to have sweet Philippine mangoes on hand. When the season is past and the mangos you bought let you down with their sour tang, toss the mango slices or cubes in sugar and set aside for a few minutes. Let it macerate in the sweet crystals (similar to macerating strawberries in their own juices) until sweetened enough to pair with your sticky rice.
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Ube Mango Sticky Rice Storage Tips
1 Keep ube sticky rice refrigerated but separate from the sauce.
The ube sticky rice will keep , stored properly in an airtight container, for up to three days in the refrigerator. The sugar in the rice will help preserve it but not for very long. This rice would also be best stored separately from the sauce since the coconut sauce can make it spoil or develop mold ealier.
2 Freeze the sauce, not the rice.
Unfortunately, the sticky rice will not keep for longer if you freeze it. This is because the starches in the rice will turn the rice mushy when thawed from frozen.
What you can freeze is the coconut sauce which will keep for longer than the rice and thaws well.
Watch: How to Make Ube Mango Sticky Rice Recipe Video
Ube Mango Sticky Rice Recipe
Equipment
- rice cooker
- saucepan
Ingredients
For Sticky Rice
- 1 1/2 cups malagkit rice glutinous rice
- 3/4 cup coconut cream kakang gata
- 1/2 cup ube-flavored sweetened condensed milk
- 1/2 cup ube halaya
- 1/2 teaspoon salt
For the Coconut Sauce
- 1 cup coconut cream kakang gata
- 1/3 cup sugar
- Salt to taste
- toasted sesame seeds optional, for garnish
Instructions
- To make the sticky rice: Pour enough water in a bowl with the glutinous or malagkit rice to cover it with at least 1 inch water. Cover with plastic wrap or a lid and let rice soak overnight.
- Mix gata, ube-flavored sweetened condensed milk, salt, and ube halaya in a medium bowl. Set aside.
- In a rice cooker, add the soaked rice, drained. Cover and turn on rice cooker by pressing “Cook”. Stir occasionally to prevent the rice from sticking to the bottom of the pot. Continue cooking the rice until there is no more liquid. (The rice mixture should resemble wet steamed rice.) Switch off the rice cooker. Stir in ube mixture to combine, and then let the rice cool down.
- To make the coconut sauce: Combine coconut cream, sugar, and salt in a saucepan over medium heat. Bring to a simmer until thickened, about 3 minutes. Set aside and keep warm.
- To serve: Divide sticky rice among 4 dessert plates. Arrange mango slices on top or on the side then drizzle with coconut sauce. Sprinkle with toasted sesame seeds and serve with more sauce on the side, if desired.
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