Milk Oolong Coconut and Banana Sticky Rice
Thai-style coconut sticky rice gently infused with Milk Oolong, layered with ripe banana and a salty-sweet coconut cream—creamy, tropical, and quietly floral.
Khao niao mamuang—coconut sticky rice—is one of the most beloved desserts in Thailand and a perfect canvas for Milk Oolong. The rice is steamed plain, then dressed with a warm coconut milk infused with Jin Xuan leaves. The tea's natural creamy, buttery aroma slips into the coconut milk so naturally you'd swear they were always meant to be together.
Use Thai glutinous rice (sticky rice), not regular rice—the dish depends on the rice's characteristic chewy, glossy texture. Soak it for at least 4 hours before steaming, and steam (don't boil) so each grain stays distinct and tender.
Ripe banana is the classic accompaniment when mangoes aren't in season, and it actually marries Milk Oolong even better than mango. The banana's gentle sweetness and creamy texture mirror the tea's signature notes without any acidity to interrupt.
A final spoonful of salty-sweet coconut cream and a scattering of toasted sesame seeds finishes the dish. Serve warm or at room temperature with a small cup of fresh Milk Oolong alongside—you'll feel the dessert and the tea fold into a single, gentle pleasure.
Ingredients
- 1 cup Thai glutinous rice (sticky rice)
- 1.5 cups full-fat coconut milk
- 2 tbsp Milk Oolong (Jin Xuan) loose leaves
- 1/3 cup palm sugar (or light brown sugar)
- 1/2 tsp fine sea salt
- 1 pandan leaf, knotted (optional)
- 1/4 cup coconut milk (reserved for topping)
- 1/2 tsp cornstarch (for topping)
- Pinch of salt (for topping)
- 3 ripe bananas
- 1 tbsp toasted white sesame seeds
- 1 tbsp toasted black sesame seeds (or extra white)
How to make it
- 1Soak the sticky rice in plenty of cold water for at least 4 hours (or overnight). Drain well.
- 2Line a bamboo steamer or fine sieve with cheesecloth. Spread the soaked rice in an even layer. Steam over simmering water, covered, for 25 minutes until tender and translucent.
- 3While the rice steams, warm 1.5 cups coconut milk in a saucepan over low heat until steaming. Add Milk Oolong leaves, palm sugar, salt, and pandan leaf (if using). Cover and steep 8 minutes. Strain through a fine sieve, pressing the leaves.
- 4Transfer the hot steamed rice to a bowl and pour the warm tea-infused coconut milk over it. Stir gently, cover, and let sit 20 minutes—the rice will absorb most of the liquid and become glossy and tender.
- 5Make the topping: whisk reserved 1/4 cup coconut milk with cornstarch and a pinch of salt. Warm in a small saucepan over low heat, whisking constantly, for 1–2 minutes until thickened slightly. Cool.
- 6To serve: mound a portion of sticky rice on each plate. Slice ripe bananas on a diagonal and arrange alongside. Drizzle generously with the salty coconut cream topping and finish with both kinds of sesame seeds. Serve warm or at room temperature.
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