Sweetened sticky rice served with coconut cream and fresh sweet mangoes- this Mango Sticky Rice is easier to make at home than you think! Make it in the Instant Pot or stove-top!
2/3cupcoconut milk160 ml, use full fat canned coconut milk
1/4cupgranulated white sugar50 grams
1/4teaspoonsalt
For the Coconut Sauce
1cupcoconut milk240 ml/8 oz, use full fat canned coconut milk
3tablespoonsgranulated white sugar37 grams
1/2teaspoonsaltyou can reduce 1/8 teaspoon if you don't want it this salty
1tablespooncornstarch
2 large mangoes, for serving
toasted sesame seeds, for serving
Instructions
Take 1 cup (205 grams) sweet rice in a bowl and rinse with cold water until water turns clear. I did this step of rinsing 6 to 7 times until water was no longer cloudy.Then drain the rice using a strainer. Do this step else rice might be left with more water which will have an impact on the final texture of the rice.
Now transfer it to a steel bowl (which would fit inside your instant pot) and add 2/3 cup + 1 tablespoon water (around 175 ml water). Stir so that all rice is under the water. Place the lid of bowl on top.
Now add 1.5 cups of water in the inner steel pot of your Instant Pot. Place a trivet (I use a long leg trivet that I bought separately and not the one that comes with Instant Pot) and then place the rice bowl on top of that trivet. You can make an aluminum sling (by folding a long piece of aluminum foil for easy lifting of the bowl). Close the lid and press the manual or pressure cook button. Cook on high pressure for 12 minutes. Let the pressure release naturally for 15 minutes and then release the remaining pressure manually.
While the rice cooks, take 2/3 cup coconut milk in a pan on medium heat. Add 1/4 cup sugar and 1/4 teaspoon salt. Stir until the sugar dissolves completely and the mixture is warm. Set aside.
Once the rice has cooked, unlock the lid and carefully take out the steel bowl from the instant pot (I use a pair of gripper clips that I have or you can use the aluminum sling if made that). Transfer the prepared sauce into a large bowl, make sure it's warm when you transfer it to the bowl. Now add the hot cooked rice into the bowl.Using a spatula, mix until all the rice and the coconut sauce as well combined. It might look a little liquid-y at this point but the rice will soak up all the sauce. Cover and leave it for around 45 minutes for the rice to soak all the flavor.
Once it's close to 45 minutes and it's time to serve the dessert, make the coconut sauce that you would drizzle on top. To a pan on medium heat, add 1 cup coconut milk, 3 tablespoons sugar and 1/2 teaspoon salt. Stir to combine until sugar melts.
Once the mixture is little warm and sugar has dissolved, take 2 tablespoons of the sweetened coconut milk from the pan into a small bowl. Add 1 tablespoon cornstarch and and mix until you have a smooth paste.Add this cornstarch slurry back into the pan and stir continuously. The mixture will begin to thicken immediately. Remove pan from heat once your sauce has reached desired thickness. You can add more coconut milk to thin it out as per your preference.
To slice the mango, first remove the skin using a peeler or knife. Then cut from either side of the mango pit/stone. Then slice each piece into 4-5 smaller pieces.To serve, place the sweetened rice on the serving plate and then add mango slices on top. Drizzle with the prepared thickened coconut sauce on top. Sprinkle with toasted sesame seeds. Serve immediately.
Stove-top/Steamer Instructions
To cook rice on stove-top, first rinse the rice with cold water until water turns clear. I did this around 6 to 7 times until water was clear. Then soak it in around 3 cups of water overnight or for a minimum of 4 hours.
In the morning, drain the water using a strainer. Let the rice drain on the strainer for few minutes until the water has all drained out. Then transfer it to a muslin cloth and spread a little. Bring the edges of the muslin cloth together to cover the rice.
Heat a steamer until the water below is nice and boiling. Then place the rice wrapped in muslin cloth on the steamer. Cover and steam for around 20 to 25 minutes on medium heat.
Remove carefully from the steamer. The rice will be cooked perfectly by now. Follow the remaining steps just as mentioned above.
Notes
You have to use sweet rice/sticky rice/glutinous rice only for this recipe. Please do not make it with any other rice. You can find it in the Asian aisle of your grocery store or order online.
The coconut cream should be a nice balance of sweet and salty. You can adjust the salt and sugar to taste.
Serve this dessert immediately. It's best eaten with in hours of making it.
I have given the instructions for both- stove top which is the traditional way and instant pot. I think they both come our great. If you are going to steam it, you have to prep in advance and soak overnight. Instant Pot is quicker, I understand it's not the traditional way.
You can also use rice flour (use around 2 teaspoons) in place of cornstarch to thicken the sauce.
Total time mentioned is for the Instant Pot method. The stove-top method will also include additional soaking time of 8 hours.