Sticky Rice with Passion Fruit Sauce Recipe

Name: Sticky Rice with Passion Fruit Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 105 min
Yield: 8
Ingredients: 1 1/2 cups water; 1 1/4 cups uncooked glutinous sticky white rice, rinsed well; 1 (13.5- to 14-oz.) can unsweetened coconut milk; 1/2 cup sugar; 1/2 teaspoon salt; 1 teaspoon tapioca starch; 2 tablespoons passion fruit puree; 1/4 cup pomegranate arils

Cook Time: 20 minutes

Ingredients

1 1/2 cups water
1 1/4 cups uncooked glutinous sticky white rice, rinsed well
1 (13.5 to 14 ounce) can unsweetened coconut milk
1/2 cup white sugar
1/2 teaspoon salt
1 teaspoon tapioca starch
2 tablespoons passion fruit puree
1/4 cup pomegranate arils

Directions

In a medium saucepan, stir together the water and rice. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pan, and simmer until the water is absorbed, about 15 to 20 minutes. Let the rice stand for 10 minutes.
While the rice is resting, combine the coconut milk, sugar, and salt in a small saucepan. Bring the mixture to a boil over high heat, stirring frequently. Once it reaches a boil, remove it from the heat.
Reserve 1/3 cup of the coconut milk mixture for the sauce, then pour the remaining mixture over the cooked rice. Stir gently to combine, then cover and let it cool for 1 hour.
For the sauce, whisk the reserved coconut milk mixture with the tapioca starch in the same small saucepan. Bring it to a boil over high heat, stirring frequently. Continue stirring and cook for about 2 minutes, or until the sauce thickens. Remove from heat and stir in the passion fruit puree.
Before serving, stir the rice to redistribute the coconut milk. Spoon the rice into serving dishes, drizzle with the sauce, and sprinkle with pomegranate arils for a burst of color and flavor.
If there are any leftovers, both the rice and the sauce can be stored in separate airtight s in the refrigerator for up to 5 days.

Nutrition Facts (per serving)

Calories: 270
Total Fat: 15g (19% Daily Value)
Saturated Fat: 12g (61% Daily Value)
Cholesterol: 0mg (0% Daily Value)
Sodium: 170mg (7% Daily Value)
Total Carbohydrate: 36g (13% Daily Value)
Dietary Fiber: 3g (12% Daily Value)
Total Sugars: 23g
Protein: 3g (6% Daily Value)
Vitamin C: 9mg (10% Daily Value)
Calcium: 41mg (3% Daily Value)
Iron: 3mg (15% Daily Value)
Potassium: 329mg (7% Daily Value)

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Sticky Rice with Passion Fruit Sauce: Cultural Background and Unique Traits

Origin History

Sticky rice desserts have deep roots in Southeast Asian culinary tradition, especially in Thailand, where glutinous rice has been a dietary staple for centuries. Historically, sticky rice was steamed in bamboo baskets over wood fires, creating a naturally fragrant base for both savory and sweet dishes. The pairing of rice with tropical fruits emerged as trade routes expanded and exotic produce became more accessible. Passion fruit, though not native to Thailand, quickly integrated into modern Thai cuisine for its vibrant acidity, offering a contemporary twist on a time-honored preparation.

Regional Characteristics

Across Thailand, sticky rice desserts vary subtly depending on local climate and available produce. In the north, where rice cultivation dominates, the grain is typically denser and more aromatic. Coastal regions, influenced by abundant coconut groves, traditionally feature richer coconut sauces. The addition of passion fruit reflects a growing preference for fresh, tangy flavors common in modern Thai fusion cooking, demonstrating how regional gastronomy evolves while still honoring its foundations.

Differences from Similar Dishes

While reminiscent of the classic mango sticky rice, this version differs through its brighter, sharper flavor profile. Mango brings mellow sweetness, whereas passion fruit introduces tart complexity and a naturally perfumed aroma. The inclusion of tapioca-thickened sauce also sets it apart from simpler syrup-based toppings. Compared with other Asian rice dessertssuch as Filipino suman or Laotian khao lamthis dish emphasizes creaminess over smokiness or spice, leaning on coconut and fruit rather than caramelized notes.

Where It Is Commonly Served

Sticky Rice with Passion Fruit Sauce is typically enjoyed in Thai cafs, street vendors' stalls, and casual restaurants during warm seasons when fruit-based desserts are most popular. It is also frequently featured at festive gatherings, where its bright colors and refreshing taste make it a favorite among guests. In international Thai eateries, it appears as a modern dessert option appealing to diners seeking something familiar yet elevated.

Interesting Facts

Passion fruits natural acidity enhances the richness of coconut milk, creating a balanced contrast prized by dessert chefs. Sticky rice is unique in that its texture relies on amylopectin, a starch that turns soft and chewy without becoming mushy. Another fun detail: in Thailand, sticky rice is traditionally eaten with the hands, even in desserts, emphasizing its cultural role not just as food but as a tactile experience. The combination with pomegranate arils, a more recent addition, introduces color and crunch, making the dish both visually striking and texturally layered.

FAQ about Sticky Rice with Passion Fruit Sauce Recipe

Both the sticky rice and the passion fruit sauce can be stored separately in airtight containers. Refrigerate them for up to 5 days. Make sure to let the rice cool completely before storing it.

Yes, you can prepare both the sticky rice and the sauce in advance. Once prepared, store the rice and sauce separately in the fridge. The rice will need time to cool, and the sauce should be thickened before serving.

If you can't find glutinous sticky rice, you can try using regular short-grain rice, though the texture may not be exactly the same. The sticky rice gives a particular chewy consistency to the dish.

While freezing is not ideal for this dessert due to its texture, you can freeze the rice separately. Just be aware that the rice may become less sticky once thawed, and the sauce may separate.

To make the sauce thicker, add a little more tapioca starch and cook it for a longer period. To make it thinner, reduce the cooking time or use less tapioca starch.

If you can't find passion fruit puree, you can substitute it with another tropical fruit puree like mango or pineapple. However, the flavor will be different from the original recipe.

Yes, you can serve the sticky rice with other fruits like sliced mango, dragon fruit, or berries for a different flavor and texture.

Absolutely! If you prefer a sweeter dish, you can add more sugar to the coconut milk mixture. For less sweetness, simply reduce the sugar amount.

To prevent the rice from burning, ensure you cook it over low heat and keep it covered. Check occasionally to make sure there's enough water in the pan. If the water evaporates too quickly, add a little more water as needed.

It’s best to use unsweetened coconut milk for this recipe, as the sugar in the coconut milk may make the dish too sweet. However, if you use sweetened coconut milk, you may want to reduce or eliminate the additional sugar.

Cook Time: 5 minutes

Sticky Rice with Passion Fruit Sauce Recipe