Mango Pulut Recipe

Jennifer Segal

15 May, 2024

Indulge in the Perfect Mango Pulut Recipe - Creamy coconut, sticky rice, and ripe mangoes create a tropical delight. Learn to make it here!

Mango Pulut

Publisher: Crisp Recipe
Cuisine: Asian
Category: Dessert
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 4
Calories: 300 calories

Mango Pulut, also known as Mango Sticky Rice, is a delectable and popular dessert that hails from Malaysia but is enjoyed throughout Southeast Asia. This sweet and creamy treat combines two key elements: sticky glutinous rice and ripe, luscious mangoes. The dessert is beloved for its harmonious blend of flavors and textures, making it a favorite at local markets, street stalls, and in many homes.

The base of Mango Pulut is the glutinous rice, which is steamed to perfection, rendering it soft, sticky, and slightly sweet. The rice is then drizzled with a rich and velvety coconut sauce, typically infused with a hint of salt to balance the sweetness. This creamy, aromatic coconut milk not only adds flavor but also a luxurious, satisfying texture to the dish.

What truly elevates Mango Pulut to a dessert masterpiece is the addition of ripe mangoes. These fruits are usually sliced or diced and placed on top of the coconut-coated rice. The mangoes bring a burst of natural sweetness and a refreshing contrast to the warm, creamy rice.

The combination of the sticky rice's chewiness, the coconut milk's silkiness, and the mango's juiciness creates a delightful dessert experience that's a perfect harmony of flavors and textures.

Mango Pulut is not only a crowd-pleaser but a representation of the tropical flavors and culinary artistry of the region. It's a must-try for anyone looking to indulge in the sweet, tropical delights of Southeast Asian cuisine.

Recipe

Discover the Tropical Paradise of Mango Pulut: A Delectable Malaysian Dessert That Will Transport Your Taste Buds to Exotic Bliss!

Ingredients

For the Pulut (Sticky Rice):

2 cups glutinous rice
2 cups coconut milk
1/2 teaspoon salt

For the Mango Topping:

2 ripe mangoes, peeled and diced
1/2 cup coconut milk
2-3 tablespoons sugar (adjust to taste)
A pinch of salt

Method Instructions

Wash the glutinous rice thoroughly until the water runs clear.
Drain the rice and place it in a steamer. Steam the rice for about 30-40 minutes or until it becomes soft and sticky.
In a saucepan, heat the 2 cups of coconut milk over low heat. Add salt and stir until well combined. Keep it warm, but don't let it boil.
In a separate saucepan, combine the diced mangoes, 1/2 cup of coconut milk, and sugar. Cook over low heat, stirring occasionally until the mixture thickens slightly. This will take about 5-7 minutes. Add a pinch of salt for a balanced flavor.
Once the sticky rice is cooked, transfer it to a serving plate. Pour some of the coconut sauce over the rice and let it soak in for a few minutes.
Serve the sticky rice with the mango topping. Drizzle some more coconut sauce on top if you like. Enjoy your Mango Pulut!

This dessert is a delightful combination of sweet, sticky rice and creamy coconut milk, topped with fresh mangoes. It's a popular treat in Malaysia and is sure to satisfy your sweet cravings.

Recipe Video

Mango Pulut

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Recipe Tags: Mango Pulut, Mango Pulut Recipe, Recipe

Servings

Serving Mango Pulut is a delightful experience that enhances the enjoyment of this dessert. Here's how to serve Mango Pulut:

Portion the Sticky Rice: Start by placing a portion of the sticky rice (the glutinous rice you've prepared) on a serving plate or in a shallow bowl. The amount of rice you serve will depend on individual preferences and the number of servings you intend to make.
Coconut Sauce: Drizzle the warm, sweetened coconut sauce over the sticky rice. The coconut sauce should be gently poured to allow the rice to absorb the creamy goodness.
Mango Topping: Carefully arrange the diced or sliced ripe mangoes on top of the rice. This is where you can get creative with presentation. The vibrant mango adds both color and freshness to the dish.
Additional Drizzle: If desired, you can drizzle a little more of the coconut sauce over the mangoes. This extra touch of coconut milk adds extra flavor and creaminess.
Garnish (Optional): Some variations of Mango Pulut include garnishes like toasted sesame seeds or mung beans for added texture and a touch of nuttiness. This is entirely optional, but it can be a nice addition.
Serve Warm: Mango Pulut is traditionally served warm, allowing the flavors to meld together beautifully. However, you can also serve it at room temperature if you prefer.
Enjoy: Mango Pulut is best enjoyed fresh and warm. Use a spoon or fork to combine the rice, coconut sauce, and mango in each bite to experience the full spectrum of flavors and textures.

Mango Pulut is a visually appealing dessert, and the layering of colors and textures makes it a treat for both the eyes and the taste buds. It's perfect for serving at gatherings, special occasions, or simply as a sweet indulgence for yourself.

Tips

Choose Ripe Mangoes: The key to a great Mango Pulut is ripe mangoes. Look for mangoes that are fragrant, slightly soft to the touch, and have vibrant orange or yellow skin. Ripe mangoes will be sweeter and juicier.
Soak the Rice: Before steaming, it's a good idea to soak the glutinous rice in water for at least 4 hours or overnight. This helps the rice cook more evenly and become tender.
Use Sticky Rice: Ensure you're using glutinous or sticky rice specifically for this recipe, as it has the right texture to become soft and sticky when cooked.
Steam the Rice Properly: When steaming the rice, make sure to line the steamer with a clean cloth or banana leaves. This prevents the rice from sticking to the steamer.
Don't Overcook the Rice: Be mindful not to over-steam the rice, as it can become too mushy. The rice should be tender but still have a slight chewiness to it.
Balance the Coconut Sauce: Adjust the sweetness of the coconut sauce to your liking. Some like it sweeter, while others prefer it slightly less sweet. Taste and adjust the sugar accordingly.
Keep It Warm: For the best experience, serve Mango Pulut warm. You can reheat it gently if needed, but it's best enjoyed freshly prepared.
Garnish Creatively: While Mango Pulut is delightful as is, feel free to get creative with garnishes. Add a sprinkle of sesame seeds or toasted mung beans for extra texture and flavor.
Enjoy Fresh: Mango Pulut is at its best when freshly prepared. It's not ideal for making in advance and storing for an extended period, as the rice can harden over time.
Variations: Feel free to experiment with the recipe. You can add a pinch of pandan leaf extract to the coconut sauce for a subtle green hue and unique flavor, or even try other fruit toppings like durian or jackfruit.

Ingredient Substitutes

Glutinous Rice Substitutes:
- Regular short-grain rice: While not as sticky as glutinous rice, it can work in a pinch. Cook it according to the package instructions.
- Arborio rice: This Italian rice is slightly sticky and can be used as a substitute. Cook it as you would for risotto.
Coconut Milk Substitutes:
- Coconut cream: If you can't find coconut milk, coconut cream can be diluted with water to achieve a similar consistency.
- Almond milk or other non-dairy milk: For a dairy-free option, you can use almond milk or another non-dairy milk, although it will alter the flavor.
Mango Substitutes:
- Papaya: Ripe papaya can provide a similar tropical fruit flavor and texture.
- Canned mango: If fresh mangoes are not available, canned mango slices can be used. Just drain them before placing them on top of the rice.
Sugar Substitutes:
- Honey or maple syrup: These can be used as a natural sweetener in place of sugar.
- Coconut sugar: For a more authentic flavor, you can use coconut sugar instead of regular sugar.
Salt Substitute:
- If you need to reduce your sodium intake, you can omit the salt or use a salt substitute, but be cautious with the amount to avoid over-salting.
Garnish Alternatives:
- If you prefer not to use sesame seeds or mung beans, you can try chopped nuts like almonds, cashews, or peanuts for added crunch.