Mango Sticky Rice Matcha Latte

(for 12oz cup )

Ingredients

Mango puree

  • 1 cup diced mango (fresh or frozen)

  • 1 cup water

  • 1 tbsp sugar

  • 1 tsp vanilla extract

Sticky rice base

  • 1 cup cooked sticky (glutinous) rice ( you can substitute with white rice but texture may be vary )

  • ½ cup coconut cream

  • ¼ cup coconut milk

Matcha

  • 5g Aimi Uji Matcha

  • 50ml water at 70°C

  • 90ml coconut milk

Method

1. Make the mango puree
  1. Add the mango and water to a saucepan and simmer for 5 minutes.
  2. Stir in the sugar and simmer for another 8 minutes.
  3. Add the vanilla and let it cool to room temperature.
  4. Blend until smooth.
2. Make the sticky rice base
  1. Add the cooked rice, coconut cream and coconut milk to a blender.
  2. Blend until thick and creamy. You want the rice fully blended into the mixture, but the consistency should stay thick, not runny.
3. Whisk the matcha
  1. Sift 5g of matcha into your bowl.
  2. Add the 70°C water and whisk until smooth and frothy.
4. Layer your drink
  1. Spoon 2 tbsp of mango puree into the bottom of a 12oz cup.
  2. Add 1 tbsp of sticky rice base.
  3. Fill the cup with ice.
  4. Pour in the coconut milk.
  5. Slowly pour the matcha over the top.
  6. For a topping, add 1 tbsp of sticky rice base and a pinch 
    of coconut flakes.

Storing leftovers

Based on the recipe you will have 2 serving left of each ingredient . 
  • Mango puree: keeps for up to 5 days
  • Sticky rice base: best within 2 days, since it contains cooked rice