When a classic dessert meets culinary artistry, the result is something truly unforgettable. This Mango Sticky Rice Recipe by Dipesh Darjee, Corporate Chef at Yuki, transforms a beloved tropical favorite into a fine-dining masterpiece.

With a unique beetroot coconut layer, rich creamy sauce, and elegant plating, this dish is perfect for chefs, food bloggers, and dessert lovers looking to create something visually stunning and irresistibly delicious.

Ingredients

For Sticky Rice

For Beetroot Coconut Rice Layer

For Creamy Coconut Sauce

For Garnish / Serving

Step-by-Step Preparation

Step 1: Prepare the Rice

Wash the glutinous rice thoroughly until the water runs clear. Soak it for 45 minutes to achieve the perfect sticky texture.

Step 2: Cook the Rice

Drain and cook the rice in a rice cooker with 600ml water for 35–45 minutes until soft and fluffy.

Step 3: Prepare White Coconut Sticky Rice

Mix 125g coconut milk powder with 400ml water until smooth.

Take half of the cooked rice and combine with:

Cook on low flame for 15 minutes until creamy and aromatic.

Step 4: Prepare Beetroot Coconut Sticky Rice

Blend beetroot into a smooth paste and strain to extract juice.

Mix beetroot juice with:

Combine with remaining rice, then add:

Cook for 15 minutes until vibrant and well infused.

Step 5: Prepare Creamy Coconut Sauce

Combine coconut milk and sugar in a saucepan.
Cook on low heat for 5 minutes until slightly thick and silky.

Plating & Serving

Create a layered base using the white and beetroot sticky rice.
Top with fresh mango cubes.
Drizzle creamy coconut sauce generously.
Finish with fresh mint leaves for a refreshing contrast.

Chef’s Insight

According to Chef Dipesh Darjee, the beauty of this dish lies in balance and presentation. The sweetness of mango, richness of coconut, and earthy tones of beetroot come together to create a multi-layered sensory experience.