Filipinos enjoy Thai mango sticky rice for its familiar ingredients: sweet mangoes, creamy coconut, chewy rice. This recipe makes it more local by adding another flavor we all love: ube.
- 2 cups glutinous rice
- 3 ½ cups water
- 1 tbsp ube extract
- ½ cup heavy cream
- ¼ cup sugar
- ½ cup ube jam
- 2 ripe mangoes, sliced
Prepare rice: Rinse glutinous rice in a bowl until water runs clear and is no longer milky. Add rinsed rice, water, and ube extract to a pot. Let rice soak for 30 minutes.
Cook rice: Place pot over medium heat until water begins to boil. Once at a gentle boil, reduce the heat to low, partially cover the pot, and cook rice until tender, 10–12 minutes. Remove from heat, cover the pot completely, and let rice rest for 10 minutes.
Make cream: Add heavy cream, sugar, and ube jam to a saucepan over medium heat. Cook, stirring constantly, until sugar is dissolved and mixture is thickened. Remove from heat and pour cream into rice. Mix until well incorporated.
Serve: Serve ube sticky rice warm or at room temperature with sliced mangoes.