There’s nothing like a pudding to warm you up during freezing winters. Sticky date and bread pudding comes to mind and are two of my favourites in the cold months. In summer, puddings take a back seat in favour of lighter airy desserts and with the abundance of tropical fruits during the warmer months, a platter of fresh fruits is sometimes all you need . The sticky rice pudding with Mango and Coconut Caramel however, can be served regardless of the season.

Where I come from , there is a rice pudding called Suman which is wrapped in banana or coconut leaves. Suman can also be made out of sweet potato or cassava and comes in a variety of shapes and sizes. We eat them dipped in freshly grated coconut and muscuvado sugar. When I first traveled to Manila I was delighted to discover that Rice Suman is also great eaten with mango. This is the experience I’m trying to recreate here in this Sticky Rice Pudding with Mango and Coconut Caramel.

Mad for mangoes? Here’s my recipe for Mango and Coconut Bread for you to try.

You need the following Ingredients

Sticky Glutinous Rice – Also called sweet rice and despite its name, glutinous rice does not contain gluten and is not naturally sweet. It is however, often used to make sweet dishes in most Asian countries. It has short grains which becomes very sticky when cooked.
Coconut Cream – If you can obtain fresh coconut milk use it. The fresh coconut milk tastes nuttier. If not, nowadays canned coconut cream is a also a really good substitute.

Mango – The mango in this dish takes equal centre stage with the rice, so you need the best looking luscious mango you can get your hands on. I use Kensington Pride variety. It’s sweet and tart with firm flesh and is not stringy. Allow at least a quarter of mango per serve, even half.
Unsweetened Shredded Coconut – used for garnish and to provide texture, optional
Coarsely Crushed Peanuts – used for garnish and really compliments the mangoes and sweet rice.
Brown Sugar – for the coconut caramel

Suman Rice Pudding — Rice Pudding wrapped in leaves

How to make Sticky Rice Pudding with Mango and Coconut Caramel

Wash the sticky rice with plenty of cold water. Drain and soak in clean water overnight. It is important to soak the rice, so it cooks evenly.
Drain the water from the rice, and place in a steamer that has been lined with muslin cloth or similar. Steam the rice for about 30 minutes. Cooked sticky rice should still be firm with a bit of a “chew” and look pearly. While rice is cooking prepare the garnish and make the coconut caramel.
If you don’t have muslin cloth, you can use a clean Chux wipes.
If using coconut as garnish, toast the shredded coconut until golden brown and aromatic ,set aside.

How to sticky Rice — Soak Steam and Serve

Prepare the mango slices. This goes on top of the puddings.
Make the coconut caramel. Heat rest of the coconut milk until just boiling. Reduce heat, add brown sugar and stir until sugar has melted and sauce thickens.
Place steamed sticky rice in a bowl, and add half of the coconut caramel. Gently mix them together.
Scoop about 1/3 cup into a mould then un mould to a serving plate. Serve with a side of sliced mangoes and extra coconut caramel to serve. Sprinkle with peanuts or toasted coconut or sesame seeds. Serve with the extra Coconut Caramel.