Thai food knows its way to my heart.
I’m deeply madly in love with their amazing skills at balancing complex layers of flavors & textures. Just love their street food culture!
Aside from the ever-popular Pad Thai, deeply flavored Tom Yum, Thai Green Curry, Thai Mango Sticky Rice has always been one of my favorites!
Ever since we’ve published our Easy & Quick No-Soak Instant Pot Sticky Rice experiment, readers have been inquiring how to make Thai Mango Sticky Rice in Instant Pot.
So yes! Here it is with our little twist – Mango Sticky Rice Temari! 😉
What is Thai Mango Sticky Rice?
Sticky Rice (Sweet Rice or Glutinous Rice) is a non-translucent, opaque milky-colored, long grain rice. Despite the name, Glutinous Rice is gluten-free.
Perfectly cooked sticky rice is firm, chewy, not mushy, and filled with fragrance.
And Thai Mango Sticky Rice is mainly made with sticky rice, mango, and coconut milk. Glistening with rich & creamy sweet coconut sauce with just a hint of saltiness to enhance the flavors.
Which Coconut Milk to Use?
We experimented this recipe with both canned coconut milk(left) and boxed 100% unsweetened coconut milk(right). Both worked great, but flavorwise, we like the boxed version a little more.
*Note: the coconut milk we used to develop this recipe is 100% Unsweetened Coconut Milk NOT the beverage or refrigerated type of Coconut Milk.
Instant Pot Mango Sticky Rice
- 1 cup (200g) glutinous rice
- ⅔ cup (167ml) cold water
- 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
- ½ cup (125ml) coconut milk
- 2 tablespoons (25g) sugar
- 1 tablespoon (10g) cornstarch
- 2 pinches salt
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