Pandan Sticky Rice with Mango (Xôi Xoài Lá Dứa)

Servings: 8 Total Time: 1 hr 5 mins Difficulty: Beginner
A fragrant and creamy dessert with pandan-infused sticky rice, fresh mango and coconut dressing.
Pandan Sticky Rice with Mango (Xôi Xoài Lá Dứa) pinit

I absolutely love pudding with coconut, so it’s no surprise that this Pandan Sticky Rice with Mango (Xôi Xoài Lá Dứa) is one of my favourites. The combination of fragrant pandan-infused sticky rice, creamy coconut dressing and juicy mango creates a refreshing and indulgent dessert.

The sticky rice for this dish can be cooked plain, but since I have pandan leaves readily available in the fridge – and I adore their aroma – pandan sticky rice is my go-to choice. This pudding is simple to make and perfect for any special occasion. And since Valentine’s Day is just around the corner, I’ll be presenting it with a romantic twist!

What you’ll need to make Pandan Sticky Rice with Mango

Pandan sticky rice

Pandan Sticky Rice with Mango (Xôi Xoài Lá Dứa) ingredients

For the best sticky rice, I always use Vietnamese glutinous rice, “nếp cái hoa vàng“. This variety is known for its round, fragrant grains and slightly chewy texture.

To infuse the rice with pandan, you can use either fresh or frozen pandan leaves – both work equally well. Pandan adds a beautiful fragrance and green hue to the rice.

A pinch of salt helps to enhance the flavour.

For the rich coconut flavour, you’ll need coconut milk and sugar to create a slightly sweet and creamy texture.

Fresh mango

Choose a ripe but firm mango – you don’t want it to be too soft of mushy. You can slice or cube it, depending on how you want to serve it. Since I’m going for a Valentine’s Day theme, I’ll be slicing my mango thinly so I can shape it into a heart.

Coconut dressing

This simple coconut dressing ties the whole dish together. It’s made from coconut milk, a pinch of salt and sugar. I like to add a couple of pandan leaves while heating the mixture to infuse extra fragrance, but this is optional.

For garnish, toasted sesame seeds add a lovely nutty flavour and complete the dish beautifully.

How to cook Pandan Sticky Rice

There are a few ways to cook sticky rice, but I prefer using my rice cooker for convenience.

Rice cooker method

I love how easy it is to cook sticky rice in a rice cooker – no soaking required!

First, I blend pandan leaves with water in my small Ninja food processor and strain the mixture to get 400ml of pandan juice. After rinsing 3 cups of glutinous rice thoroughly, I add the rice, pandan juice and a pinch of salt into the rice cooker, press “cook” and let the rice cook for 45-50 minutes.

Cook the pandan sticky rice
Cook the pandan sticky rice

While the rice is cooking, I prepare the sweet coconut cream by gently boiling 100 ml of coconut milk in 70g of caster sugar.

When the rice cooker timer shows 5-7 minutes remaining. I pour the sweet coconut cream into the rice and mix everything well. I close the lid again and let the rice cooker complete the cooking process.

Stovetop method

If you don’t have a rice cooker, you can cook the sticky rice in a pot. Simply place the rinsed rice, pandan juice and salt in a pot and cook on low heat, stirring occasionally to prevent sticking. Once the rice is fully cooked, stir in the sweet coconut cream and continue cooking for another 7-10 minutes on the lowest heat setting.

Steaming method

For a more traditional approach, steaming the sticky rice is another great option.

This method requires soaking the rice for 4-5 hours in pandan juice beforehand. Once soaked, drain the rice and place it in a steamer lined with a banana leaf or baking paper. Steam the rice for about 30 minutes, then mix in the sweet coconut cream and steam for another 10 minutes until fully cooked.

How to make the coconut dressing

The coconut dressing is super simple. Just bring coconut milk, sugar and a pinch of salt to a gentle simmer. If you want extra fragrance, add a couple of pandan leaves while heating. Stir well and set aside.

Cook the coconut dressing

Assembling the Pandan Sticky Rice with Mango

Now that all the components are ready, it’s time to put everything together. Since I want to make this a Valentine’s Day – inspired dessert, I’ll be shaping it into a heart.

  • I scoop the warm pandan sticky rice into a heart-shaped dish and gently press it down with a spoon. Then, I flip the dish upside-down onto a large serving plate.
  • I peel the mango and slice each side about 3mm thin, making sure to keep the natural curve of the fruit. Then I carefully arrange the mango slices along one side of the heart-shaped sticky rice to enhance the heart shape.
  • To finish, I sprinkle toasted sesame seeds over the rice for an extra layer of flavour.
Pandan Sticky Rice with Mango (Xôi Xoài Lá Dứa)
  • When serving, I pour a generous amount of coconut dressing over the dish and keep extra dressing in a small jug for those who want more.
Pandan Sticky Rice with Mango (Xôi Xoài Lá Dứa)

A perfect dessert for any occasion

And that’s it! My Pandan Sticky Rice (Xôi Xoài Lá Dứa) is ready to be enjoyed. This dish is not only a delicious treat but also a stunning dessert for Valentine’s Day or any special occasion. The contrast of fragrant pandan rice, creamy coconut, and sweet mango is simply irresistible.

I hope you’ll give this a try and let me know how it turns out. Happy cooking!

Pandan Sticky Rice with Mango (Xôi Xoài Lá Dứa)

Have you had a look at my Valentine’s Pavlova with Fresh Berries yet?

Difficulty: Beginner Prep Time 15 mins Cook Time 50 mins Total Time 1 hr 5 mins
Servings: 8 Estimated Cost: $ 7

Description

Pandan Sticky Rice with Mango (Xôi Xoài Lá Dừa) is a fragrant Vietnamese dessert featuring pandan-infused sticky rice, fresh mango and creamy coconut dressing - perfect for special occasions or a refreshing treat.

Ingredients

Cooking Mode Disabled

For the Sticky Rice

For the Coconut Dressing

For Serving

Instructions

  1. Prepare the Pandan Sticky Rice
    • Rinse the glutinous rice thoroughly. 
    • In a rice cooker, combine the rice, 400ml pandan juice and a pinch of salt. Cook for 45-50 minutes. 
    • Meanwhile, heat 100ml coconut milk with 70g sugar until dissolved. 
    • When the rice cooker timer shows 5-7 minutes left, stir in the sweetened coconut milk. Let it cook and keep warm for another 10 minutes. 
  1. Make the Coconut Dressing
    • Heat 150 coconut milk, 2 tablespoons sugar and a pinch of salt. Stir well. 
    • Add pandan leaves if using and simmer for a couple of minutes. Remove from heat and set aside. 
  1. Assemble the Dish
    • Scoop sticky rice onto a plate. Shape it into a heart for a Valentine's theme.
    • Arrange sliced mango around the rice. 
    • Sprinkle toasted sesame seeds on top. 
    • Drizzle with coconut dressing and serve extra on the side. 

Nutrition Facts

Servings 8


Amount Per Serving
Calories 485.31kcal
% Daily Value *
Total Fat 11.43g18%
Saturated Fat 9.36g47%
Sodium 46.24mg2%
Potassium 342.38mg10%
Total Carbohydrate 91.6g31%
Dietary Fiber 2.98g12%
Sugars 26.47g
Protein 6.96g14%

Vitamin A 64.63 IU
Vitamin C 33.95 mg
Calcium 76.6 mg
Iron 4.98 mg
Vitamin E 0.75 IU
Vitamin K 3.52 mcg
Thiamin 0.08 mg
Riboflavin 0.09 mg
Niacin 2.16 mg
Vitamin B6 0.32 mg
Folate 60.61 mcg
Phosphorus 143.63 mg
Magnesium 63.44 mg
Zinc 1.42 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

  • Rice choice: Vietnamese "nếp cái hoa vàng" is ideal for its fragrant and chewy texture, but any glutinous rice will work.
  • Pandan substitutes: If fresh or frozen pandan leaves aren't available, use pandan extract (a few drops) or skip it for plain sticky rice.
  • Cooking methods:
    • Rice cooker (no soaking needed) - the easiest method.
    • Stovetop - requires occasional stirring to prevent sticking.
    • Steaming - requires soaking the rice for 4-5 hours in pandan juice before steaming.
  • Mango selection: Choose ripe but firm mangoes for the best balance of sweetness and texture.
  • Sweetness level: Adjust the sugar in the coconut dressing and sticky rice to your preference.
  • Serving suggestion: Best enjoyed warm with extra coconut dressing on the side.
  • Storage: Store leftover sticky rice separately from the mango in an airtight container. Reheat gently before serving.
Keywords: Pandan sticky rice, Xôi Xoài, Mango sticky rice, Coconut dressing, Glutinous rice, Pandan leaves, tropical dessert, Easy sticky rice recipe, Coconut milk pudding.

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Thao Bui

Food Blogger, Stylist and Photographer

Hi there, it’s lovely to meet you! I am a home cook, food lover and the founder of Summer and Spice. Originally from Hanoi, Vietnam—a city abundant in rich, diverse flavours—I now live in the UK with my husband and three kids.

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