Mango Sticky Rice in Cup
Transport your diners’ taste buds to Thailand with this authentic mango stick rice recipe. Featuring CARTE D’Or Mango Pudding and Vanilla Flan Mix, this treat is sure to hit all the sweet, silky and creamy spots your diners could ever want in a dessert.
Ingredients
Coconut Pudding
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Coconut Milk 250 ml
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Coconut Water 250 ml
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UHT Milk 250 ml
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Cream 250 ml
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Sea Salt 4 g
Sticky Rice
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Glutinous Rice 250 g
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Pandan Leaf, rinsed and knotted 3 pc
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Fresh Coconut Milk 200 ml
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Coconut Water 100 ml
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Sea Salt 6 g
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Caster Sugar 90 g
Mango Pudding Cubes
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Coconut Water 250 ml
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UHT Milk 250 ml
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Sesame Seeds, toasted 20 g
Preparation
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Coconut Pudding
- Combine coconut milk, coconut water, milk, cream, and salt. Bring to a boil.
- Slowly dissolve flan mix in the milk mixture while stirring continuously.
- Remove from heat.
- Portion and pour to fill ½ of each glass.
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Sticky Rice
- Wash the glutinous rice and soak in water overnight.
- Steam the glutinuous rice with pandan leaf for 15 minutes.
- Remove from steamer and mix evenly with coconut milk, coconut water, salt and caster sugar.
- Return to the steamer and steam for another 30 minutes.
- Reserve in steamer until ready to use.
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Mango Pudding Cubes
- Boil coconut water and milk in a pot.
- Stir in mango pudding mix gradually until dissolved.
- Pour into square molds and let set in fridge.
- When pudding has set, unmold and cut into cubes.
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Assembly
- Layer 1 cm of sticky rice on top of each individual cups filled with the coconut flan mix.
- Top with mango pudding cubes.
- Decorate with some toasted sesame seeds.
