Sweet sticky rice with mango

Total time: 1hr
Preparation Time: 60m

For 4 people

Nutritional Information

Contains 419 Kcal, 5g Protein, 57g Carbohydrates, 18g Fat


  • Rice
  • 150 g sushi rice
  • 0.5 tsp salt
  • 4 dl coconut milk
  • 50 g ground cane sugar
  • 1 stick lemongrass, core finely chopped
  • 0.25 tsp vanilla paste
  • To serve
  • 1 mangoes, thinly sliced

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  • Rice

    Rinse the rice in a sieve under cold running water until the water runs clear. Drain well. Combine the coconut milk with the sugar, salt, lemongrass and vanilla. Set aside one quarter. Transfer the rest to a bowl along with the rice, place the bowl in a bamboo basket, cover the basket and place in a wide pan. Fill the pan with approx. 2 cm of water, bring to the boil, steam over a medium heat for approx. 40 mins., adding a little hot water from time to time. There should always be approx. 2 cm of water in the pan.
  • To serve

    Rinse an ice cream scoop in cold water and use to shape the warm rice into balls, plate up. Drizzle with the reserved coconut milk. Decorate with the mango.
  • Tip:

    Sprinkle a pinch of black sesame seeds over the rice prior to serving.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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