Emerald Travels


Sticky Rice Pudding with Mangoes

Sean Jansen
Travel Columnist

Europe and the United States are the two areas of the world that probably produce the most sweets in comparison to the rest of the globe. Or so that is what most think, and for the most part they are right. But what about elsewhere on this planet? South America, for example, has a European influence along with its own sugary delights, making for something unique. I don’t know much about Africa, but I am sure there are delicious surprises there. However, the single greatest dessert dish I have ever had had came out of Asia,

Southeast Asia in particular. With its tropical to subtropical climates, the sweetness of sugar cane and pollen from flowers give a unique and sweet taste to even dinners. Parts of Southeastern China have dishes for dinner that are as sweet as any dessert we have in the U.S. But from Indonesia through the Gulf of Thailand and up into China, there is one commodity that is abundant. It is found everywhere in the world and it is produced in large quantities. This region is famous for it, and that commodity is rice.

But rice as a dessert? Surprisingly, yes. They not only have rice for dinner in that part of the world, they eat rice for breakfast, lunch, dinner and dessert. And it is all amazing. After you have a delicious Pad Thai in Thailand, or spicy rice with chicken in Indonesia, or a bowl of sticky rice with your hotpot in China, all are served with a dessert made out of rice.

Sticky rice pudding with mangoes is a savory, sugary, sticky and succulent dish that, if you weren’t full from dinner, would certainly make you unbuckle your belt. And here is the best part; you don’t have to fly across the planet to enjoy it. You can make it right at home in the U.S., because I personally know that we have the ingredients. Of course, going somewhere in that part of the world makes it all the better, but if you are like most of us on this planet, you can’t just hop on a plane for dessert. So if interested, here is the recipe:


100 Grams of Sticky Rice

½ cup of Coconut milk

2 tsp. Coconut cream

3 tsp. Sugar

¼ Salt

50 Grams of Sliced fresh mangoes (or your fruit of desire)

2-3 Leaves of Violet

1 Handful of cashews (or nut of your desire)


This dessert can take up to five hours, or even overnight, to prepare. Begin by soaking the sticky rice. You need to soak anywhere between 3-4 hours, but preferably overnight. Then, drain the rice grains and add the sticky rice to a basket where you can steam in boiling water for about 30 minutes. Pour the coconut milk, sugar, salt and add the violet leaves into a pot over heat.  Then add the sticky rice and mix all together and let stand on the boil for about 10 minutes. Stir after 10 minutes and the rice should have a purple color from the violet. Once achieved, place the rice onto a plate and add the coconut cream and choice of nut onto a plate next to your choice of fruit.

Emerald contributor since March 2012


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