Pandan Sticky Rice with Mango (Xôi Xoài Lá Dứa)

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

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.

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.

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.

• 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.

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!

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