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Mango sticky rice

Instant pot mango sticky rice

Viola
Thai sticky/glutinous rice flavored with sweet (and salty) coconut milk and served with ripe fresh mango makes for the most creamy and refreshing sweet treat. Learn how to make this classic Thai dessert, using your instant pot! I've also included stove top instructions below.
5 from 5 votes
Prep Time 5 minutes
Cook Time 25 minutes
Soaking Time 4 hours
Total Time 4 hours 30 minutes
Course Desserts, Snacks
Cuisine Thai
Servings 6 people
Calories 422 kcal

Ingredients
 
 

For the coconut sticky rice

For the salted coconut pouring sauce

Optional topping

Instructions
 

To make the coconut sticky rice

  • Wash the sticky rice in cold water, changing the water about 4-5 times or until the water runs clear. Soak the rice in plenty of water for at least 4 hours or overnight. After it has soaked well, drain all the water from the rice.
    (See notes for no soak instructions).
  • Instant pot instructions
    Pour 1 cup of water in the inner pot if the instant pot and place a trivet in it. Now place the pieces of pandan leaves in the middle of a cotton or muslin cloth, before layering the soaked & drained rice on top. Fold and tuck the excess napkin well and place it on top of the trivet, making sure that the water doesn't touch the cloth. Close the instant pot with the sealing ring attached to the lid. Set the valve to the sealing position and pressure cook on high pressure for 12 minutes. Let the instant pot depressurize naturally before opening.
    Stove top instructions
    Pour 1-2 cups of water into a pot with a tight fitting lid. Choose a colander or steaming basket that fits on top of the pot. Line the steaming basket with a cotton or muslin cloth and place the pieces of pandan leaves on the bottom before layering the soaked & drained rice on top. Tuck the excess napkin well and cover the pot with the lid. Steam the rice for 25-30 minutes or until it is well cooked but still chewy and not falling apart.
  • While the rice is cooking, put the coconut milk, sugar and salt in a pot on medium heat and cook it until the sugar is completely dissolved. Keep this syrup warm until the rice is cooked.
  • When the rice is done, immediately transfer it into a container with a tight fitting lid and pick out the pandan leaves. Then, pour the warm syrup over the rice. Stir and break up any lumps, cover with the lid and let it sit for 20 minutes. After 20 minutes, stir the rice again gently and mixing any unincorporated coconut sauce. Let sit for at least another 20 minutes or until ready to serve.

For the salted coconut pouring sauce

  • Dissolve the rice flour in the water until there are no lumps. Combine the rice flour slurry, coconut milk, and salt in a small pot. Cook it over medium heat until the mixture comes to a gentle boil and has thickened slightly. Let the sauce cool until you are ready to serve. (See notes for a sweet sauce alternative).

Toasting the mung beans

  • Wash the mung beans well and dry them on a tea towel until they are completely dry. Then transfer them to a dry skilled on low heat. Dry fry the mung beans for about 5-7 minutes, stirring regularly until light golden brown and crispy.

To serve

  • Divide the rice in portions and serve the it beside sweet, fresh mango. Spoon some salted coconut sauce over the rice and sprinkle a teaspoon of crispy mung beans on each serving.

Video

Notes

  • Pandan leaves are usually found in the frozen section of Asian grocery stores. You can omit the Pandan leaves if you can't source them easily.
  • If you can find them, use banana leaves instead of a muslin cloth to steam the rice in. This will make the rice extra fragrant.
  • I created this recipe to use an entire can of coconut milk. You can halve or double the recipe depending on how many serving you want to make. 
  • If mangoes are not in season, you can also use canned Alphonso mango pulp in this recipe. Spoon the mango pulp in the bottom of your serving plate before topping it with rice and the other toppings for a beautiful presentation.
  • Traditionally, mango sticky rice is topped with toasted mung beans, but you can substitute toasted sesame seeds or toasted shredded coconut for an equally delicious crunch.
 
No soak instructions:
After you wash the rice well and drain all the water, transfer it to a heat proof container that fits inside the instant pot. Place the pandan leaves nestled into the rice and pour 1 cup of water over the rice. Line the instant pot insert with a trivet and pour in 1 cup of water into the insert. Then place the container with the rice over the trivet. Close the instant pot with the sealing ring attached to the lid. Set the valve to the sealing position and pressure cook on high pressure for 12 minutes. Let the instant pot depressurize naturally before opening. Then follow the same recipe as above, starting at step number 3. Note that this recipe can't be made without soaking if you are not using an Instant pot.
Sweet coconut pouring sauce:
If you aren't a fan of that salty and sweet combination, you might not prefer the salty coconut topping sauce. If that's the case, add a couple of tablespoons of sugar while making the pouring sauce and either reduce the salt by half or omit it entirely. 
 

Estimated Nutrition

Nutrition Facts
Instant pot mango sticky rice
Calories
422
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
9
g
56
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
458
mg
20
%
Potassium
 
287
mg
8
%
Carbohydrates
 
76
g
25
%
Fiber
 
3
g
13
%
Sugar
 
32
g
36
%
Protein
 
6
g
12
%
Vitamin A
 
1130
IU
23
%
Vitamin C
 
38
mg
46
%
Calcium
 
19
mg
2
%
Iron
 
5
mg
28
%
*Percent Daily Values are based on a 2000 calorie diet.
*Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
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