Sweet Glutinous Rice with Mango

Preparation info

  • For


    • Difficulty


    • Ready in

      30 min

Appears in

The Rice Book

By Sri Owen

Published 1993

  • About

This sweet glutinous rice is popular, in one form or another, all over South-East Asia. Various fruits can go with it – typically mango, jackfruit, or durian – and it is eaten also with jaggery syrup, or thick coconut milk with a pinch of salt, or with a coconut milk custard called sankhaya. When you make it, instead of these rather exotic accompaniments, you may like to try it with sweetened or unsweetened cream, or even with a little crème anglaise.


  • 450 g/1 lb/2 cups glutinous rice, soaked in cold water for 30 minutes, then drained
  • 570 ml/1 pint/ cups coconut milk
  • A pinch of salt
  • 2–3 tbsp castor/granulated sugar
  • 4 small or 2 large mangoes, peeled, then sliced or cubed


Put the rice in a saucepan with the coconut milk, salt and sugar. Bring to the boil and simmer, stirring occasionally with a wooden spoon, until the rice has absorbed all the liquid and has become very soft. Transfer to a steamer and steam the rice for 15 minutes.

(While the rice is steaming, start making the sankhaya, if you intend to include it. Preheat the oven to 180°C/350°F/Gas Mark 4. Beat the eggs lightly, add the sugar, salt and coconut milk, and stir until the sugar is dissolved. Transfer the mixture to a soufflé dish and cook in a bain-marie in the oven for 20–25 minutes. Serve hot, warm, or cold.)

Let the rice cool somewhat, then mould it. One way is to use individual small moulds, preferably lined with clingfilm/plastic wrap or aluminium foil. Fill each mould, press down fairly firmly with the back of a spoon, then turn the rice out on to the middle of a dessert plate and arrange slices of mango around it.

Alternatively, spread the rice on a tray lined with aluminium foil, then roll it flat with a wetted rolling pin and cut it into diamond shapes with a sharp, wet knife. Serve as above.