Black Sticky Rice with Mango

An irresistibleThai dessert with black sticky rice, mango and coconut milk toppings. This decadent dessert is heavenly delicious and so easy to make. 

Prep Time 10 minutes
Cook Time 25 minutes
Resting time 2 hours 20 minutes
Total Time 35 minutes
Servings 4 servings


For the rice mixture:

  • 1 cup sticky rice (sweet rice)
  • 1 cup black glutenous rice
  • 1/4 teaspoon salt
  • 1-2 pandan leaves (tied together into a knot) optional
  • 1/4 cup warm water
  • 2 tablespoons sugar
  • 1 cup coconut milk

For the coconut sauce:

  • 1/4 cup coconut milk
  • 2 tablespoons sugar
  • 1 teaspoon tapioca stach
  • 1 tablespoon water
  • 1 pandan leave (optional)

For serving:

  • 2 yellow mango (peeled, pitted, and slice)
  • 1 tablespoon toasted sesame seeds


  1. Place rice in a bowl of water. Wash until water runs clear. Cover rice with water and soak at least 4 hours, or over night. 

  2. Place pandan leaves in the steamer pot, or a large saucepan fill with water. Place rice inside the steamer basket and steam for 20-25 minutes until rice is cooked through. Occasionally check the steamer and add more water if necessarily. After 20 minutes, add 1/4 cup warm water to the rice mixture and steam for another 5 minutes, until rice is soften.  

  3. While the rice is cooking, prepare coconut mixture for the rice. Place 1 cup of coconut milk, salt, sugar in a small saucepan over medium heat. Heat until all sugar is dissolved. Set aside. 

  4. Transfer cooked rice to a bowl and pour coconut mixture over the rice. Let rice stand until all coconut milk is absobed, about 15 minutes. 

  5. Prepare the coconut sauce: Place 1/4 cup coconut milk, pandan leave (if using) and 2 tablespoons sugar in a saucepan. Mix tapioca starch with water and add to the mixture. Stir well and tranfer to a small bowl for topping later. 

  6. To serve: place a scoopful of sticky rice onto small plates. Drizzles with coconut sauce and top off with toasted sesame seeds. Serve with mango slices. Enjoy!