Coconut Pandan Black Sticky Rice with Mangoes

My daughter came over yesterday and said, “Mom you haven’t made anything with mangoes, this season”.

“We’ll change that, tomorrow”, I said.

There’s no end to the goodness in my kitchen when I bring home mangoes. I am seriously addicted. I eat one mango everyday (that’s what makes me gain weight in summer). In Canada we only get four varieties, Altaufo , Haden, Keitt and Manila. Keitt is terribly expensive but the other three are more affordable to buy. I love manila mangoes very much. Even their smell is superb! The flesh is super sweet and has almost zero fiber. To me this readily available fruit is as close as I can get to mango heaven. I knew exactly how I was going to use these in a recipe. We went to a Thai restaurant for my daughter’s birthday and since then the black sticky rice pudding was on my mind. Often served with mango, this is a totally exotic dessert that is so easy to make.  I love the creaminess of the pudding, and the color contrast between the black sticky rice with the white coconut cream and golden yellow of the mango.



So, what is this Black Sticky Rice?

The black sticky rice is  also called black glutinous rice Despite the misleading name, this rice contain no gluten.  It is an unpolished sticky rice, meaning the bran has not been removed, is purplish black in color, and has a chewy texture. It can be found at ethnic or Asian markets. Black sticky rice is high in fiber and anti oxidants, like brown rice, and has a distinctive sweet nutty flavor which is perfect to use for dessert. Black Thai rice is not Chinese Forbidden rice. Both are black but the Thai rice is extremely starchy when cooked and, it takes longer to cook, so some soaking in advance is advised. Otherwise just cook it longer.



While this recipe calls for some less commonly used ingredients, every single one of them is integral to making this dish as special as it is. If you cannot find Thai Black glutinous rice,  you can substitute with Chinese forbidden rice or substitute with a mix of brown rice and white sticky rice as it is typically easier to procure. The end result will be a thicker, light-colored dessert but will still be delicious. Typically, the type of sweetener used in this is palm sugar. Palm sugar is made from the sap of certain types of palm trees. It is nutrient rich, low glycemic, and dissolves and melts almost exactly like sugar while being completely natural and unrefined. I used coconut sugar. Even though it is not the same as regular palm sugar, it pretty much tastes the same. I know it’s really confusing. You can check this article to understand the difference.



The main flavor in this dessert comes from pandan leaves. You can find pandan leaves in the freezer section of Asian markets. If you can’t find pandan leaves, add a few drops of vanilla essence at the end of the cooking process. This dessert isn’t complete without the slightly salted coconut cream and mango topping.  The thick part that rises to the top when the can has stood undisturbed for sometime is the coconut cream.  As you eat, gradually stir the cream into the pudding, add diced mango and enjoy the sweet and salty interplay in each spoon!



Coconut Pandan Black Sticky Rice with Mangoes

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Yield: 6 servings

Anti oxidant rich black sticky rice pudding with salted coconut cream and a topping of sweet manila mangoes


  • 200 g (1 cup) black sticky rice
  • 4 cups water
  • 2 pandan leaves, knotted
  • 1/3 cup coconut palm sugar*
  • 3/4 cup coconut cream **
  • salt, to taste
  • 2 manila mangoes, diced


  1. Rinse the rice a few times. Cover with at least 2 inches of water and allow to soak overnight.If preparing this on the same day soak the rice for at least 4 hours.
  2. Mix salt in coconut cream and set aside.
  3. Drain rice and place in a pot with water and pandan leaves.
  4. Bring to the boil and simmer with the lid on for 30 minutes or until the rice is tender.
  5. Add the coconut sugar, stir thoroughly.
  6. Place the lid back on and simmer until all the water is absorbed or evaporated. Approximately another 5 minutes
  7. To serve, scoop few spoons of warm rice pudding into individual serving dishes. Pour about 2 tablespoons of the salted coconut cream and top it with diced mango.


* If you like more sweetness, up the sugar to 1/2 cup

**To obtain coconut cream, leave the can of coconut milk undisturbed in refrigerator for few hours. Scoop out the thick part that rises to the top.



Hope everyone had a nice mother’s day. My daughter made gluten free pizza for my lunch. Exactly the way I like, simple and rustic.


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  • comment-avatar
    Angie@Angie's Recipes May 16, 2017 (7:34 am)

    A wonderful dessert! With mangoes in season, this is for sure a must-have during the summer time!

  • comment-avatar
    Alida @My Little Italian Kitchen May 16, 2017 (7:37 am)

    Your dishes are often fresh and inviting. I love your coconut pandan! And your daughter’s pizza is fab, really well risen for being gluten free. Bravo!

  • comment-avatar
    Monica May 16, 2017 (10:43 am)

    I personally love this – and I know my husband could fight over this! We also love mangoes (I need to get educated because I mostly just eat Altaufo, which we think is amazing…in fact, I have a couple in the house now :). Canada always seems to have the best mangoes and we love going to dessert shops where we can get desserts like this one. This is so mouthwatering!!

  • comment-avatar
    Tarnjit May 16, 2017 (10:52 am)

    looks and sounds tantalizing. The taste must be divine!

  • comment-avatar
    marcie May 16, 2017 (11:45 am)

    I love mango and could certainly eat it every day! That black rice is so exotic and makes this one elegant sweet treat!

  • comment-avatar
    allie May 16, 2017 (6:58 pm)

    Wow- this is an amazing dish Balvinder. I love all the ingredients seprately – so I know I will love them together. Mangoes are a favorite of mine too and I’ll have to try them this way for a special treat this summer! I’m not sure what kind of mangoes I can get here in the states, will have to see if they have the manila ones.

  • comment-avatar
    Adina May 16, 2017 (11:50 pm)

    Beautiful recipe! I bought some black sticky rice last year and never used it. This sounds great and so easy to make, I really should try it. And I love mangoes too, we only get them in one version here and it is always a pain because they are not properly ripe, but still I keep buying them, I love their flavor and texture.

  • comment-avatar
    David @ Spiced May 17, 2017 (3:37 am)

    Oh, I love mangoes, too! They aren’t super common in our area, but we can definitely still find them. This sticky rice sounds delicious, and I’ll have to try out using those pandan leaves sometime!

  • comment-avatar
    Abbe@This is How I Cook May 18, 2017 (2:23 pm)

    Salted Coconut cream and mangoes? This sounds like a grown up rice pudding to me. Sounds awesome!

  • comment-avatar
    Juliana May 19, 2017 (8:20 am)

    I love this dessert, but never made it myself…although I have never had it with black glutinous rice, only with white. Since there are lots of mangoes in my kitchen, you just inspired me to make this. Thanks Balvinder!
    Have a wonderful weekend 🙂

  • comment-avatar
    Blackswan May 21, 2017 (3:35 am)

    Fabulous pick, babe! Love making black glutinous rice too! xoxo

  • comment-avatar
    Norma Chang May 23, 2017 (4:17 am)

    Mango does make one gain weight so enjoy your mango without guilt 🙂 Love black glutinous rice I also use it to make savory dishes.

  • comment-avatar
    Norma Chang May 23, 2017 (4:19 am)

    Meant to say “Mango does NOT make one gain weight …”

    • comment-avatar
      Balvinder May 30, 2017 (6:03 am)

      It says that excess of anything makes you gain weight and I am eating so much calories from eating mango.

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