This dramatic dessert features deep, luxurious black sticky rice paired with sweet, ripe mango slices. The dish is elevated by a rich black sesame coconut cream that adds a velvety texture and nutty flavor. The contrast of colors and flavors creates an elegant presentation that is sure to impress at any gathering.
Cook with confidence
Cook's notes
To achieve the perfect texture, soak the black sticky rice for at least 4 hours or overnight before cooking. This will help it cook evenly and become tender. When simmering, keep the heat low to prevent the rice from boiling over, and allow it to absorb the water completely, which usually takes about 30-40 minutes. Stir occasionally to ensure even cooking and prevent sticking.
Substitutions
If you can't find black sticky rice, you can substitute with regular glutinous rice, but the color and flavor will differ. For a dairy-free option, use almond or cashew cream instead of coconut milk, though this will alter the dish's signature taste. You can also replace black sesame paste with tahini or peanut butter in a pinch, but this will change the flavor profile significantly.
Storage & leftovers
Store any leftover black sticky rice in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water to restore moisture. The black sesame cream can also be stored separately and will keep well in the fridge for about a week; just give it a good stir before serving.
Common failures
A common failure is undercooking the black sticky rice, resulting in a tough texture. Make sure to soak it adequately and check for doneness by tasting. If the rice is too sticky, it may have been overcooked or not rinsed enough before cooking. If the black sesame cream is too thick, add a bit more coconut milk to achieve the desired consistency.
Why these ingredients
How each main ingredient earns its place in this recipe
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black sticky rice
Black sticky rice is the star of this dish, providing a unique chewy texture and a nutty flavor that complements the sweetness of the mango. The rice's dark color also enhances the visual appeal of the dessert.
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coconut milk
Coconut milk adds a rich creaminess to the dish, balancing the flavors and enhancing the overall mouthfeel. It's used in both the rice cooking process and the black sesame cream, ensuring a harmonious taste throughout.
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black sesame paste
Black sesame paste contributes a deep, nutty flavor and a luxurious texture to the cream, elevating the dessert. Its richness pairs beautifully with the sweetness of the mango and the creaminess of the coconut milk.
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ripe mango
The ripe mango adds a bright, sweet contrast to the rich flavors of the black sticky rice and sesame cream. Its juicy texture provides a refreshing balance, making each bite delightful.
Preparation
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Step 1 35 min
Rinse the black sticky rice thoroughly in cold water 3-4 times until the water runs clear. In a pot or rice cooker, combine the rinsed rice and 2 cups of water. Bring to a boil over medium heat, then reduce the heat to low, cover, and let it steam until all the water is absorbed and the rice is tender, about 35 minutes.
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Step 2 5 min
While the rice is still hot, stir in 1 cup of the coconut milk, sugar, and salt. Fold the mixture until everything is combined and absorbed into a rich, deep black pudding-like texture. Keep the rice warm until ready to serve, about 5 minutes.
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Step 3 10 min
In a small saucepan, gently heat the remaining coconut milk over low heat. Whisk in the black sesame paste and a tiny pinch of salt until the sauce is smooth, warm, and a consistent jet-black color, about 10 minutes.
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Step 4
To serve, spoon the black sticky rice into individual serving bowls. Arrange the sliced mango on top or beside the rice.
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Step 5
Drizzle the luxurious black sesame cream over the black sticky rice and mango. Serve immediately while warm.
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