We still can't get over the mango and matcha combination, so we decided to recreate the classing mango sticky rice with a matcha twist! This is one recipe you cannot miss. The coconut, mango and matcha pair perfectly together!



  • 300g glutinous (sweet) rice
  • 340g well-stirred canned unsweetened coconut milk
  • 65g plus 3 tablespoons sugar
  • Pinch salt
  • 5g matcha powder
  • 40g water
  • 1/2 tbsp cornflour
  • 1 tablespoon toasted black sesame seeds
  • 1 large mango, peeled, pitted, and cut into slices


  1. Wash rice well in several changes of cold water until water is clear.
  2. Soak rice in cold water to cover overnight.
  3. Drain rice well in a sieve. Set sieve over a large deep saucepan of simmering water (sieve should not touch water) and steam rice, covered with a kitchen towel and a lid, 30 to 40 minutes, or until tender (check water level in pan occasionally, adding more water if necessary).
  4. While rice is cooking, in a small saucepan warm 240g coconut milk with 65g sugar and salt, stirring until sugar is dissolved, and remove from heat. Cover to keep warm.
  5. Prepare your matcha by whisking the powder with 40g warm water until no lumps remain.
  6. Transfer cooked rice to a bowl and stir in coconut-milk mixture and matcha.
  7. Let rice stand, covered, 30 minutes, or until liquid is absorbed.
  8. While rice is standing, in cleaned small pan slowly boil remaining 100g coconut milk with remaining 3 tablespoons sugar, and cornflour that you’ve dissolved in a splash of water to create a paste, stirring occasionally, until thickened.
  9. To serve, mold ¼ cup servings of sticky rice on dessert plates, add mango slices.
  10. Drizzle desserts with sauce and sprinkle with sesame seeds. Enjoy!