Vermicular | Mango Sticky Rice

Mango Sticky Rice

Tailored for: Musui–Kamado
Cooking Flow
120 min
Cooking Steps

[NORM] [1.5]
 60 min

REST 60 min


1 ½ rice cups (270 ml) glutinous (sweet) rice, rinsed
¾ cup (180 ml) water

Coconut Milk Mixture
1 cup (240 ml) unsweetened coconut milk
½ cup (100 g) sugar
1 teaspoon kosher salt

1 large yellow mango, peeled, cut into ½" pieces

Toasted yellow mung beans or sesame seeds

  1. Add rice and water in the pot. Cover and select [RICE COOKING] mode, [WHT], [NORM] and set the amount at [1.5] rice cups to cook the rice.

  2. In a separate saucepan, bring coconut milk to a boil. Combine sugar and salt and stir until sugar is dissolved. Keep mixture hot until rice is ready.

  3. Once rice cooking is complete, add in hot Coconut Milk Mixture to the pot and stir well with a spatula. Cover and let rice absorb the mixture for about an hour while it cools off.

  4. Serve warm or at room temperature with mango slices and sprinkle with mung beans or sesame seeds.

  • You can also make a topping sauce with coconut milk, sugar, salt mixed with cornstarch.

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

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