Black Sticky Rice with Coconut & Mango

By Carl Koppenhagen

Black Sticky Rice with Coconut & Mango

Treat yourself at the end of the week with this traditional Asian dessert. Serve with coconut, mango, lychee or any other exotic fruit you fancy.

Black Sticky Rice with Coconut & Mango


Serves 4


200g black glutinous rice

1 pandanus leaf

2 bananas, sliced 2cm thick

100g palm sugar, grated (or dark brown sugar)

1 cup coconut cream

pinch of salt

palm sugar, coarsely grated (extra), to serve

1 ripe mango, peeled and sliced into wedges

1 young coconut, flesh finely sliced

8 lychees, peeled and halved (optional)

lime wedges, to serve



1 To make sticky rice, put rice and pandanus in a heavy-based saucepan and bring to the boil. Seal saucepan tightly with foil and lid. Reduce heat to low and cook for 30 minutes. Remove from heat and stir in banana and sugar.

2 In a medium-sized bowl, combine coconut cream and salt.

3 To serve, spoon warm rice into bowls and pour coconut cream over rice. Sprinkle with sugar (extra). Serve mango, coconut and lychee (optional) on the side. Garnish with lime wedges.


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