Mango Sticky Rice with Coconut Panna Cotta

Easily the most popular dessert in all of Thailand, Mango Sticky Rice is pretty much my default dessert after every meal on my frequent Bangkok trips!

The good news is that this dessert is pretty simple to make, requiring only a few ingredients: glutinous rice, coconut milk and sweet mangoes! I’ve made a healthier version of Mango Sticky Oatmeal before, but this time I’m making a fine dining style of Mango Sticky Rice inspired by the esteemed Issaya Patisserie in Bangkok.

Mango Sticky Rice Fine Dining

Mango Sticky Rice with Coconut Panna Cotta (Issaya Khao-Niaw Mamuang)

(adapted from La Patisserie Issaya Pastry Cookbook by Chef Ian Kittichai & Chef Arisara Chongphanitkul)

serves 4

Sticky Rice

  • 125g sticky rice
  • 75g coconut milk
  • 40g sugar
  • pinch of salt
  • 2 pandan leaves
  1. Wash sticky rice and add water to soak for 3 hours or overnight. (Refrigerate if soaking overnight)
  2. Drain the water and steam for approximately 30 minutes until done
  3. Meanwhile, bring the coconut milk, sugar, pandan leaves and salt to a gentle simmer
  4. After the rice is cooked and is still warm, mix the coconut mixture in one spoon at a time. This will be your first layer in a cup / wine glass.

Mango Gelee

  • 200g mango puree
  • 10g gelatin powder
  • 3 tbsp water
  1. In a pot over medium heat, add gelatin powder with water until cook until dissolved
  2. Remove from heat and mix in mango puree. Stir until mixed well
  3. Set aside to cool for 2 minute, and then layer this as your second layer. Refrigerate while you continue on to the next step

Coconut Panna Cotta

  • 100g coconut milk
  • 70g coconut cream
  • 8g gelatin powder
  • 20g sugar
  1. Add coconut milk and sugar in a pot and cook until sugar dissolves.
  2. Remove from heat and mix gelatin in, stirring until evenly distributed.
  3. Set aside to cool for 1 minute, and then pour as your 3rd layer. Refrigerate as you continue on your next step.

Pandan Crumble

  • 30g all-purpose flour
  • 30g almond powder
  • 30g sugar
  • 30g butter
  • 1/4 tsp of pandan paste
  1. Preheat oven to 150 degrees C
  2. Combine all ingredients in a food processor and blend until texture is crumbly
  3. Spread on a siliicon mat or parchment sheet and bake for 15 minutes.
  4. Remove from oven and set aside to cool
  5. Add to top of coconut panna cotta layer in the cup

Toppings

  • few pieces of mango cut in cubes
  • carved coconut flesh
  1. Decorate on top of pandan crumble layer

Pandan Crumble Mango

This was a fun project, and it wasn’t difficult but it did take a while because of the multiple different layers!

Nevertheless it was delicious and definitely what I would consider insta-worthy! A nice little treat to also impress your guests with for desserts!

This dessert is best eaten on the day of, as the sticky rice doesn’t taste as good when it’s refrigerated for too long and may dry up!

mango sticky rice issaya

6 Comments Add yours

  1. Wow, this looks so delicious. Much better than any I’ve tasted at a restaurant. Looking forward to trying this recipe!

  2. kitchenriffs says:

    This looks terrific — tons of flavor, easy to make. Winner! šŸ™‚

  3. Raymund says:

    This looks so posh! Something that I order on nice restaurants.

  4. Such a pretty and yummy dessert! I love the presentation too.
    Angie
    http;//angiesrecipes.blogspot.com

  5. Juliana says:

    Oh Sam, this is such an elegant dessert and I am loving everything in it…sticky rice and mango…yum!
    Have a lovely rest of the week and stay safe!

  6. Whoopee! I’ve never worked with sticky rice before- I think I might be able to find ingredients like pandan leaves at my local Filipino supermarket. And I MUST get that cookbook by Chef Ian Kitticha! Yes, there are multiple steps in your recipe, but I don’t mind- I’m willing to “go the whole nine yards”!

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