Sticky Rice with Passion Fruit Sauce Recipe

By Paula

This Sticky Rice with Passion Fruit Sauce is a subtly sweet and tangy Thai-inspired dessert that pairs creamy coconut milk with the tropical brightness of passion fruit. Traditionally served with mango, this variation offers a unique tart twist with passion fruit and a sprinkle of pomegranate arils for added texture and color.

Quick Benefits

  • Naturally Sweet & Creamy: Coconut milk and fruit provide a rich, balanced sweetness.
  • Gluten-Free & Dairy-Free: Perfect for those with dietary restrictions.
  • Refreshing & Light: The passion fruit sauce adds a bright, citrusy contrast.
  • Easy to Make-Ahead: Can be chilled and served cold or at room temperature.

Essential Ingredients

  • 1 1/2 cups water – Helps cook the sticky rice to a soft texture.
  • 1 1/4 cups uncooked glutinous sticky white rice – The base for this classic dish.
  • 1 (13.5 to 14 ounce) can unsweetened coconut milk – Adds creaminess and richness.
  • 1/2 cup white sugar – Sweetens the rice and sauce.
  • 1/2 teaspoon salt – Balances the sweetness.
  • 1 teaspoon tapioca starch – Thickens the passion fruit sauce.
  • 2 tablespoons passion fruit purée – Provides a tangy, tropical flavor.
  • 1/4 cup pomegranate arils – Adds a juicy, crunchy contrast.

Preparation Steps

  1. Cook the Sticky Rice:
    • Combine water and rinsed sticky rice in a saucepan.
    • Bring to a boil over high heat, then reduce to low, cover, and simmer until water is absorbed (15-20 minutes).
    • Let stand, covered, for 10 minutes.
  2. Prepare the Coconut Mixture:
    • In a small saucepan, stir together coconut milk, sugar, and salt.
    • Bring to a boil over high heat, stirring frequently, then remove from heat.
  3. Combine the Coconut Milk and Rice:
    • Reserve 1/3 cup of the coconut milk mixture for sauce.
    • Pour the remaining coconut milk mixture over the cooked rice and stir gently to combine.
    • Let cool, covered, for 1 hour.
  4. Make the Passion Fruit Sauce:
    • Whisk the reserved coconut milk mixture with tapioca starch in the saucepan.
    • Bring to a boil over high heat, stirring frequently.
    • Cook until thickened (about 2 minutes), then remove from heat and stir in passion fruit purée.
  5. Serve & Garnish:
    • Stir the rice before serving.
    • Drizzle passion fruit sauce over servings and sprinkle with pomegranate arils.
    • Serve warm or chilled.

Health Benefits

  • Rich in Healthy Fats: Coconut milk provides beneficial MCTs (medium-chain triglycerides).
  • Antioxidant-Packed: Passion fruit and pomegranate arils are high in vitamin C and polyphenols.
  • Naturally Dairy-Free & Gluten-Free: A great option for those with dietary restrictions.
  • Good Source of Fiber: Sticky rice and fruit toppings provide dietary fiber.

Serving Suggestions

  • Classic Pairing: Serve with fresh mango for a traditional Thai-inspired dessert.
  • With a Nutty Crunch: Sprinkle toasted coconut flakes or chopped almonds for added texture.
  • Chilled or Warm: Enjoy it warm for a comforting treat or cold for a refreshing dessert.
  • Extra Citrus Kick: Add a squeeze of lime juice to the sauce for enhanced tanginess.

Creative Variations

  • Mango Sticky Rice Version: Swap passion fruit sauce for fresh mango slices.
  • Chocolate Drizzle: Add melted dark chocolate for an indulgent contrast.
  • Berry Fusion: Replace pomegranate with fresh raspberries or strawberries.
  • Vanilla Infusion: Stir vanilla extract into the coconut milk for added depth of flavor.

Storage Tips

  • Refrigeration: Store rice and sauce separately in airtight containers for up to 5 days.
  • Reheating: Warm rice in the microwave with a splash of coconut milk for moisture.
  • Make-Ahead Friendly: Prepare the components in advance and assemble when ready to serve.

Pro Tips

  • Use High-Quality Coconut Milk: For the creamiest texture, opt for full-fat coconut milk.
  • Let the Rice Absorb the Coconut Milk: Allow at least 1 hour for the flavors to meld.
  • Adjust Sweetness: Add more or less sugar based on your preference.
  • For a Silkier Sauce: Strain the passion fruit purée to remove seeds before adding to the sauce.

Frequently Asked Questions

Q: Can I use a different type of rice?
A: Sticky rice (glutinous rice) is best for this dish, but sushi rice is a close alternative.

Q: How do I make this without tapioca starch?
A: You can substitute cornstarch or leave it out for a thinner sauce.

Q: Can I use fresh passion fruit instead of purée?
A: Yes! Simply scoop out the pulp, strain for a smoother texture, and use the juice.

Enjoy this Sticky Rice with Passion Fruit Sauce, a tropical, creamy, and refreshing dessert with just the right balance of sweetness and tang!

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Sticky Rice with Passion Fruit Sauce Recipe

This Sticky Rice with Passion Fruit Sauce is a Thai-inspired dessert that combines creamy coconut-infused sticky rice with a tangy passion fruit sauce. The tropical flavors of passion fruit and pomegranate arils add a refreshing contrast to the sweetness, making this dish both indulgent and light. Perfect for serving warm or chilled, this dessert is a delightful treat for any occasion.

  • Total Time: 1 hour 45 minutes (including standing and chilling time)

Ingredients

Scale

  • 1 1/2 cups water – Helps cook the sticky rice to a soft texture.
  • 1 1/4 cups uncooked glutinous sticky white rice – The base for this classic dish.
  • 1 (13.5 to 14 ounce) can unsweetened coconut milk – Adds creaminess and richness.
  • 1/2 cup white sugar – Sweetens the rice and sauce.
  • 1/2 teaspoon salt – Balances the sweetness.
  • 1 teaspoon tapioca starch – Thickens the passion fruit sauce.
  • 2 tablespoons passion fruit purée – Provides a tangy, tropical flavor.
  • 1/4 cup pomegranate arils – Adds a juicy, crunchy contrast.

Instructions

  1. Cook the Sticky Rice:

    • Combine water and rinsed sticky rice in a saucepan.
    • Bring to a boil over high heat, then reduce to low, cover, and simmer until water is absorbed (15-20 minutes).
    • Let stand, covered, for 10 minutes.

  2. Prepare the Coconut Mixture:

    • In a small saucepan, stir together coconut milk, sugar, and salt.
    • Bring to a boil over high heat, stirring frequently, then remove from heat.

  3. Combine the Coconut Milk and Rice:

    • Reserve 1/3 cup of the coconut milk mixture for sauce.
    • Pour the remaining coconut milk mixture over the cooked rice and stir gently to combine.
    • Let cool, covered, for 1 hour.

  4. Make the Passion Fruit Sauce:

    • Whisk the reserved coconut milk mixture with tapioca starch in the saucepan.
    • Bring to a boil over high heat, stirring frequently.
    • Cook until thickened (about 2 minutes), then remove from heat and stir in passion fruit purée.

  5. Serve & Garnish:

    • Stir the rice before serving.
    • Drizzle passion fruit sauce over servings and sprinkle with pomegranate arils.
    • Serve warm or chilled.

  • Author: Paula
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Cuisine: Thai, Southeast Asian

Nutrition

  • Serving Size: 8
  • Calories: 270 per serving

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