Black sticky rice pudding with mango jelly

10 Mar

O, black sticky rice. You are delicious, black sticky rice.

You could (and some might say, Woman did) eat this sticky rice pudding straight off the hob. Or you could go a bit more fancy if you fancy, like here. Some recipes suggest steaming the rice, but this is just a lot quicker.

Black sticky rice pudding (serves 4)

  • 1/4C black glutinous rice
  • 1/2 C water
  • 1/2 C coconut milk
  • 2 TBSP brown sugar

Mango jelly

  • 1/2 C mango puree
  • 1/2 C water
  • 1 TBSP agar agar flakes

Soak black rice overnight in water. Rinse and throw in a small pot with water and sugar. Bring to a boil, reduce and add coconut milk. Cook until the rice still has bite, but is soft inside.

As mentioned, you go ahead and eat it now if you want, but you might want to…

Portion out the sticky rice into glasses (or whatever) and chill in the fridge overnight.

The next day, make the mango jelly (this will produce excess, that you can simply chuck into another glass for pure mango jelly).

Add cold water and agar agar flakes into a pot and bring to the boil, without stirring. Reduce heat and stir occasionally. Add the mango puree and stir until the agar agar is totally dissolved. The liquid will not seem very thick, but have faith.

Top each of the black sticky rice pots with about 3 TBSP of the mango jelly liquid, and let cool and set either in the fridge or outside. Should only take an hour or two to set.

Serve with hot toasted coconut flakes and green mango.

Estimated cost: £2

Musical accompaniment: The Felice Brothers

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7 Responses to “Black sticky rice pudding with mango jelly”

  1. thewonderingchef March 10, 2011 at 4:03 pm #

    mango jelly yum yum yuuum! This sounds delicious:)

  2. lifecoachabby March 10, 2011 at 5:02 pm #

    Gah. This looks and sounds awesome. I love desserts with mango.

  3. Babygirl March 11, 2011 at 1:26 am #

    I;ve never tried black sticky rice but it sounds delish! And the mango jelly sounds great with it. Very nice post.

  4. Brittany March 13, 2011 at 1:25 pm #

    What an incredible idea! And Im all about the mango!

    Where do you find your black sticky rice? I have never seen it before!

    Wanted to invite you to share this recipe at a weekly event I host titled Seasonal Sundays! (as this recipe fits the theme to a T!)

    • Celina March 13, 2011 at 5:00 pm #

      Heya,

      We get the black sticky rice from a Chinese supermarket in London’s Chinatown. It comes kinda vacuum packed. I think it’s something probably you can only get at Asian grocers and supermarkets at the moment though. It is TOTALLY worth the trek, I’d say.

      And yes – happy to be featured on Seasonal Sundays! Let me know if you need any additional info.

  5. rsmacaalay March 14, 2011 at 8:08 am #

    This looks really delicious! Mangoes are my favourite fruit

  6. Eileen R. Beran March 25, 2011 at 2:55 am #

    Lovely recipe and presentation. I’m always on the lookout for gluten-free dairy-free desserts, and this one looks delicious.

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