Quick and Easy Mango Sticky Rice (Khao Neow Ma Muang) Recipe

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About Mango Sticky Rice

Sticky rice, often referred to as glutinous rice, is gluten-free. The term “glutinous” refers to the sticky nature of the rice and not the gluten protein found in wheat, barley and rye. I used an Instant Pot to cook my sticky rice for this delicious dessert. Of course, you can cook the sticky rice the traditional way by using the bamboo basket steamer. This recipe requires seven ingredients and the taste will blow your mind. The best part about this dessert is that you can easily make it at home and enjoy it with your friends and family.

Ingredients  (serves 4)

• 1 cup of sticky rice
• 1 cup of coconut cream
• 4 tbsp. of palm sugar (you may use white sugar)
• ¼ tsp. of salt 
• 2 ripe champagne (yellow) mangoes (peel, remove the seeds and slice into pieces)
• 2 pandan leaves (chopped 3 inches long)
• Tap water

Instructions - Phase 1: Cook Sticky Rice using Instant Pot

1. Add 1 cup (250ml) of cold tap water into your Instant Pot.
2. Place the trivet into your Instant Pot.
3. Add 1 cup (200g) of sticky rice into a separate stainless steel bowl. 
4. Wash and rinse the rice three times and drain the water.
5. Add 1 cup of cold tap water into the stainless steel bowl. Ensure all the sticky rice is submerged in the water.
6. Place the stainless steel bowl on the trivet.
7. Close the lid immediately and pressure cook at High Pressure for 12 minutes, then Natural Release (roughly 5 to 7 minutes).
8. Remove the stainless steel bowl from the Instant Pot.
9. Gently fluff the sticky rice with a spatula to release the steam. 
10. Return the stainless bowl to the instant pot to keep the sticky rice warm while you prepare your mango sticky rice sauce. Close the lid.

Instructions - Phase 2: Mango Sticky Rice Sauce

1. Put coconut cream, palm sugar, salt and pandan leaves into a saucepan.
2. Heat to boil or until sugar melts in the sauce.
3. Stir and mix thoroughly and turn off the heat.
4. Remove and discard pandan leaves from the saucepan.
5. Scoop out 4 tbsp. of cooked coconut cream sauce and set it aside in a small bowl for later use.
6. Remove the sticky rice from the Instant Pot and place it into a bowl.
7. Add the coconut cream sauce to the rice bowl and mix well with a spatula. Let it rest for 3 to 5 minutes before plating.
8. Scoop the coconut cream sticky rice onto a plate and top with a few slices of mango. 
9. Drizzle the extra coconut cream sauce over the sliced mangoes.
10. Enjoy the dessert while warm.