Thai Style Blue Pea Tea Sticky Rice Pudding with Salted Caramel Spread


Serves 4
Prep Time: 10mins
Cook time 60 mins


  • 2 cups sticky rice
  • 1/2 tbsp Blue Pea Tea or more depending on how much of tea flavour you want in your dessert.
  • 1 and 1/2 cup coconut milk
  • 1/4 tsp. salt
  • 1/2 cup sugar
  • ½ Cup Coconut Palm Sugar
  • 2 Lemon Grass leaves
  • 3 mangoes
  • ½ Cup Salted Caramel spread


  • Wash sticky rice until water is clear and soak with warm water for 3 hours atleast.
  • Steam the sticky rice on a steamer with the Lemon grass for 30-45 minutes or until grains are soft but not mushy.
  • While the rice is getting ready, add 1 and 1/2 cups of coconut milk in a thick bottomed vessel.
  • Add the sugar. Stir until the sugar dissolves in medium to low heat.
  • Add Blue Pea tea and heat for another 2 to 3 mins until the mix attains a light bluish colour. Check for flavour, add more of the blue pea tea if required.
  • When the sticky rice is cooked, add it into the mixture and cook for another 15minutes.
  • Add the mangoes into a blender along with the coconut palm sugar.
  • Take a nice deep dessert glass/ goblet. Add 2 tbsp. of the caramel spread to the bottom of the glass, followed by the sticky rice pudding and top it up with the mango pulp.
  • Add some pomegranate jewels for extra crunch.

Coconut Sugar Mingled with a Quartet of Brown Spices. 175g


Classic Salted Caramel, 290g


Chocolate and Coffee Spread, 290g


Demerara Sugar Infused with Real Madagascar Vanilla, 175g