Sticky Rice with Passion Fruit Sauce

This Sticky Rice with Passion Fruit Sauce is a tropical twist on the classic Thai sticky rice dessert. The creamy coconut-infused rice pairs beautifully with the tangy-sweet passion fruit sauce, creating a refreshing and indulgent treat.

Origin Sticky Rice with Passion Fruit Sauce

Sticky rice desserts are a staple in Southeast Asian cuisine, particularly in Thailand, where they are often paired with fruits like mango or durian. This variation introduces passion fruit, adding a tart contrast to the rich, creamy coconut rice while maintaining the dish’s traditional essence.

What I Love About This Recipe

I love how the tartness of passion fruit perfectly balances the sweetness of the sticky rice. The combination of warm, creamy rice and cool, tangy sauce creates a contrast in both texture and flavor. It’s simple to prepare yet feels luxurious, making it perfect for both everyday treats and special occasions. Plus, the tropical flavors transport you straight to a sunny paradise!

Also Read : Indian Fish Curry

Sticky Rice with Passion Fruit Sauce

Recipe by RecipeWikki

Servings

8

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

270

kcal

Ingredients

• 1 cup glutinous (sticky) rice, soaked for at least 4 hours or overnight

• 1 cup coconut milk

• ¼ cup sugar

• ¼ teaspoon salt

• ½ cup passion fruit pulp (about 3-4 passion fruits)

• 3 tablespoons honey or sugar

• ¼ cup water

• 1 teaspoon cornstarch (mixed with 1 tablespoon water)

• Fresh passion fruit seeds

• Toasted coconut flakes

• Mint leaves (optional)

Directions

• Rinse the soaked sticky rice thoroughly and drain.
• Steam the rice in a bamboo or regular steamer lined with cheesecloth for about 25-30 minutes, or until tender.
• While the rice is steaming, heat coconut milk, sugar, and salt in a small saucepan over medium heat. Stir until sugar dissolves, then remove from heat.
• Once the rice is cooked, transfer it to a bowl and pour the coconut milk mixture over it. Stir well, cover, and let it absorb for 10-15 minutes.
• For the passion fruit sauce, combine passion fruit pulp, honey (or sugar), and water in a saucepan over low heat. Stir and simmer for 3-4 minutes.
• Add the cornstarch slurry and cook until the sauce thickens slightly. Remove from heat and let it cool.
• To serve, scoop the sticky rice onto a plate, drizzle with the passion fruit sauce, and garnish with passion fruit seeds, toasted coconut, and mint leaves.

Notes

• Sticky rice must be soaked in advance for the best texture.
• Adjust sweetness by adding more or less sugar/honey to the sauce.
• If fresh passion fruit is unavailable, use frozen pulp or passion fruit concentrate.