How to make mango sticky rice using an Instant Pot

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

sticky rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa provides a healthier protein option.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds a natural sweetness.

mango

🥗Healthier: papaya

💰Cheaper: canned peaches

Canned peaches are a budget-friendly alternative.

Combine 3 pandan leaves (about 5-6 pieces) with 1.5 cups coconut cream in a saucepan.

Add 3-4 tablespoons of palm sugar and a pinch of salt (1/4 teaspoon) to the saucepan.

Heat the mixture over medium heat, stirring until the sugar melts and everything blends smoothly, about 5 minutes.

Peel the ripe mango and cut it into thin strips, ensuring it's yellow and sweet.

Remove the pandan leaves from the coconut cream mixture once the sugar has melted.

In an Instant Pot, add 1 cup of sticky rice and pour the coconut cream mixture over it, starting with one scoop at a time.

Mix the rice and coconut cream gently, ensuring the rice is hot to prevent it from hardening.

Let the rice sit for 5-10 minutes to absorb the coconut cream flavor.

Plate a portion of the sticky rice and fan out the mango slices on top.

Drizzle additional coconut cream over the plated dish and sprinkle with roasted sesame seeds or poppy seeds if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens