Recipe: Sticky Rice With Mangoes

Although it’s no more MCO and many of us are more or less back to our previous routines, we are still highly encouraged to stay home when we can. Here’s another recipe for the home cooks who would like to try their hands on something new!

Sticky Rice with Mangoes

by Margarita Lee

Margarita Lee



  • 3 Ripe mangoes 
  • 3 cups Glutinous rice
  • 3 cups Coconut milk
  • ¼ cup Sugar
  • ¼ cup Water
  • 2 tsp Salt
  • 4 Pandan (Screwpine) leaves


  1. Rinse and drain the glutinous rice. Soak rice in water for 3 to 5 hours.
  2. In a double steamer, bring water to a boil, then add in 2 pandan leaves.
  3. Lay a piece of muslin or banana leaves over the upper tier.
  4. Pour in the glutinous rice.
  5. Steam for 10 minutes on high heat. Open the lid of the steamer and stir the glutinous rice.
  6. Add in ½ cup of water.
  7. Steam for another 10 minutes.

Coconut Sauce:

  1. In a saucepan, add in ¼ cup of water, sugar, salt and pandan leaves.
  2. Bring it to a boil. Add in coconut milk.
  3. Simmer coconut mixture till thick.
  4. Mix in ⅓ of the coconut sauce into the cooked glutinous rice.
  5. Serve the glutinous rice with cut mangoes and coconut sauce.


Check out more of Margarita’s recipes on her FB @ Umummy Food !

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See Foon

SeeFoon Chan-Koppen has been writing a food column called Musings on Food in the Ipoh Echo since 2009. It is widely read both in print as well as online which receives more than 1 million hits a month. Her forte is in communications, having honed her skills after graduating from the University of Singapore where she worked for the Straits Times Group and was a food critic for the New Nation. Her knowledge of food and cooking come from more than 30 years in the hotel industry based in Singapore, Tokyo, Hong Kong and subsequently Kuala Lumpur. During this time, she has travelled all over the world and eaten at the best and worst restaurants. She is totally intimate with the subtleties and nuances of most cuisines of the world having been involved in opening over 50 hotels throughout the Asia/Pacific region and China where she helped to conceptualize Food and Beverage themes and critiqued on food quality. SeeFoon calls herself a global citizen and now chooses the serenity and friendliness of Ipoh to the bright lights of the many cities she has lived in. She also loves the food in Ipoh and is passionate about telling the world about it.

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