Thai Mango sticky rice is a popular Thai dessert that people will normally order when they eat at a Thai restaurant. This sweet coconut instant pot mango sticky rice recipe is very easy and delicious!
Love Asian dessert, check out these black sesame soup, sweet green bean soup and tang yuan recipes.
What is mango sticky rice?
Mango sticky rice is a traditional and well known Thai dessert that is made with glutinous rice, fresh mango and coconut milk. Even though Thai mango sticky rice is from Thailand, it is popular throughout southeast Asia such as Laos, Cambodia and Vietnam.
Also, coconut mango sticky rice dessert usually consumed in mango high season. Normally, it is during the summer months of April and May in Thailand. This is because mangoes taste very sweet during the peak season.
What is glutinous rice and how to cook it?
Glutinous rice is also called sticky rice or sweet rice. Not only is it sweeter than regular rice, but also has different texture. Traditionally, Thai mango sticky rice dessert, the rice has to soak in water before putting them into a bamboo basket to steam the rice.
However, you can use a regular rice cooker or instant pot pressure cooker to cook glutinous rice. Personally, I like to use instant pot to cook sticky rice because it doesn’t need to per-soak the rice.
What are the ingredients for mango sticky rice dessert?
The ingredients are glutinous rice, mangoes, sugar, coconut milk, water and cornstarch.
Personally, I like mango sticky rice dessert with lots of sweet coconut sauce drizzle on top of the sticky rice and mango.
Cooking tips for instant pot mango sticky rice dessert:
- If you use an instant pot pressure cooker to cook glutinous rice, it doesn’t need to pre-soak the rice. However, if you want to use a bamboo basket to steam the rice. Remember to soak the rice for 1-2 hours before steaming and steam around 20-25 minutes until it's soft.
- Level the rice and make sure the rice is covered by water.
- Different brands of coconut milk are slightly different. I like to use ARoy-D brand because it’s creamier and has a stronger coconut flavor, but sometimes if I cannot find the brand I use other brands.
- You can use less or more sugar depending on your taste.
- The coconut sauce will be thicker when it cools down.
FAQs:
How long does sticky rice last?
It’s about 4-5 days if you store the rice in the refrigerator. Don’t mix the sauce and mango, try to store them separately and they will last longer.
Can I reheat mango sticky rice?
Only reheat the glutinous rice. Cover the cold glutinous rice with a wet paper towel and microwave for around 30 seconds to a minute. The coconut sauce and mango can serve as cold. Normally, this dessert can serve as warm or chill.
What brand of glutinous rice is good?
Any made in Thailand glutinous rice or sweet rice will work. I like to use three ladies brand.
Instructions for how to make instant pot mango sticky rice:
1. Wash and drain 1 cup glutinous rice very well. Pour a cup of water and put a rack inside the instant pot.
2. Then, put a bowl in the pressure cooker, add 1 cup washed glutinous rice and ⅔ cup water in the container. Level it and make sure all the rice is covered by water. Close the lid and vent, manual for 30 minutes at high pressure and natural release.
3. While the rice is cooking, pour a can of coconut milk into a pot. Add ¾ cup sugar and turn on a small fire and keep stirring until it's bubbling. (You can use more or less sugar depending on your sweetness.)
4. Mix 1 tablespoon cornstarch and 2 tablespoons water in a container. Then, add the cornstarch mixture slowly in the coconut milk until it thickens. ( The sauce will thicken when it cools off.)
5. Peel off skin and slice the mangoes.
6. When the rice is ready, put the cooked glutinous rice, mango and sweet coconut sauce on top of the sticky rice and mango.
Enjoy this easy instant pot mango sticky rice recipe! Also, check out these red bean mochi, white rabbit candy ice cream and tofu pudding recipes.
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Mango Sticky Rice
Video
Ingredients
- 3 Mangoes small
Instant Pot Cook Rice:
- 1 cup Glutinous rice
- ⅔ cup Water
Coconut Sauce:
- 1 can Coconut milk (14 fl oz or 400 ml)
- ¾ cup Sugar
- 1 tablespoon Corn starch
- 2 tablespoons Water
Instructions
- Wash and drain 1 cup glutinous rice very well. Pour a cup of water and put a rack inside the instant pot.
- Then, put a bowl in the pressure cooker, add 1 cup washed glutinous rice and ⅔ cup water in the container. Level it and make sure all the rice is covered with water. Close the lid and vent manual for 30 minutes at high pressure and natural release.
- While the rice is cooking, pour a can of coconut milk into a pot. Add ¾ cup sugar and turn on a small fire and keep stirring until it’s bubbling.(You can use more or less sugar depending on your sweetness.)
- Mix 1 tablespoon cornstarch and 2 tablespoons water in a container. Then, add the cornstarch mixture slowly in the coconut milk until it thickens. ( The sauce will thicken when it cools off.)
- Peel off skin and slice the mangoes.
- When the rice is ready, put the cooked glutinous rice, mango and sweet coconut sauce on top of the sticky rice and mango.
Notes
Cooking tips for instant pot mango sticky rice dessert:
- If you use an instant pot pressure cooker to cook glutinous rice, it doesn’t need to pre-soak the rice. However, if you want to use a bamboo basket to steam the rice. Remember to soak the rice for 1-2 hours before steaming and steam around 20-25 minutes until it's soft.
- Make sure the rice is covered by water.
- Different brands of coconut milk are slightly different. I like to use ARoy-D brand because it’s creamier and has a stronger coconut flavor, but sometimes if I cannot find the brand I use other brands.
- You can use less or more sugar depending on your taste.
- The coconut sauce will be thicker when it cools down.
Nutrition
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