Instant Pot Mango Sticky Rice
User Reviews
5
Instant Pot Mango Sticky Rice
Description
Instant Pot Mango Sticky Rice combines sticky glutinous rice cooked using a steamer bowl inside the pressure cooker to achieve a tender, yet slightly firm texture typical of this dessert. The rice is soaked in a mixture of coconut milk, sugar, and salt that penetrates the grains and creates a creamy, rich profile. The warm coconut-infused rice contrasts with the cool, ripe mango sliced thin for easy consumption. Toasted coconut flakes add subtle nutty notes and a bit of texture.
The coconut sauce, thickened with cornstarch and sugar, forms a slightly viscous sweet drizzle to complement the dish. The balance of sweet, creamy, and tropical flavors is traditional to this dessert, with the key ingredient being the glutinous rice's sticky texture combined with delicate coconut milk aroma.
This mango sticky rice can be served as a refreshing dessert especially during mango season. It is suitable for a chilled, sweet finish to any meal, balancing richness with the fresh fruit. The toasted coconut flakes provide a nutty accent good for texture variety.
Using ripe mangoes and 100% unsweetened coconut milk is important for authentic flavor. Cooling the rice to absorb coconut milk fully enhances the dish’s creamy texture.
Ingredients
- 1 cup (200g) glutinous rice
- ⅔ cup (167ml) water cold
- ⅔ cup (167ml) coconut milk
- ¼ cup + 1 tablespoon (62.5g) sugar
- A pinch salt
- 1 (309g) Mango , peeled and thinly sliced
- 2 tablespoons (11g) coconut flakes
Coconut Sauce
- ½ cup (125ml) coconut milk
- 2 tablespoons (25g) sugar
- 1 tablespoon (10g) cornstarch
- 2 pinches salt
Instructions
- Pressure Cook Sticky Rice: Pour 1 cup (250ml) cold water in Instant Pot. Add a steamer basket. In a stainless steel bowl, add 1 cup (200g) glutinous rice and ⅔ cup (167ml) cold water. Ensure all the rice are submerged. Layer stainless steel bowl on top of the steamer basket. Pressure Cook at High Pressure for 12 minutes, then 12 minutes Natural Release.
- Prepare Coconut Milk Mixture: While sticky rice is natural releasing, add ¼ cup + 1 tbsp (62.5g) sugar, a pinch of salt, and ⅔ cup (167ml) coconut milk in a saucepan. Warm mixture over medium-low heat, just so the sugar fully dissolves. Remove mixture from heat and pour into the sticky rice. Gently fluff and mix. Let it sit for roughly 30 - 60 minutes until coconut mixture is fully soaked.
- Toast Coconut Flakes: Place 2 tbsp (11g) coconut flakes on a skillet. Toast until golden brown over medium heat (~2 - 3 minutes). Stir occasionally. Remove from heat and set aside.
- Prepare Coconut Sauce: In a mixing bowl, mix 2 tbsp (30ml) coconut milk with 1 tbsp (10g) cornstarch. In the saucepan, add ½ cup (125ml) coconut milk, 2 tbsp (25g) sugar, and 2 pinches of salt. Bring mixture to a simmer over medium heat. Thicken the sauce by slowly adding the coconut cornstarch mixture to the simmering coconut milk mixture. Mix well and turn off the heat.
- Prepare Mango: Peel off the skin, cut off the ends, then cut mango by gliding a knife along the mango seed.
- Serve Instant Pot Mango Sticky Rice Balls:-Layer mango slice on plastic food wrap-Drizzle a small amount of coconut sauce on mango-Place 1 large heaping tablespoon (~40 - 45g) coconut sticky rice on top-Form temari bite as shown in photo below-Sprinkle a pinch of perfectly toasted golden brown coconut flakes on top
Notes
- Use perfectly ripe mangoes for optimal flavor and texture.
- Ensure 100% unsweetened coconut milk is used, not the beverage or refrigerated coconut milk variants.
- Allow the sticky rice to sit after mixing with coconut milk to fully absorb flavors before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Calories | 159kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 4g | 20% |
| Sodium | 69mg | 3% |
| Potassium | 111mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 280IU | 6% |
| Vitamin C | 9.6mg | 11% |
| Calcium | 9mg | 1% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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