Instant Pot Thai Coconut Mango Sticky Rice (Khao Niao Mamuang)

Instant Pot Thai Coconut Mango Sticky Rice (Khao Niao Mamuang)

Course: Dessert, Snack
Cuisine: Thai
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Author: Marvellina
This popular Thai Coconut Mango Sticky Rice is made with Instant Pot and required no soaking of the rice. Soft and creamy as it should be! Non-instant pot method is also available.
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Ingredients

Cooking equipment recommended:

Instructions

Cooking the sticky rice:

  • Add 2 cups of water in Instant Pot inner pot. Put the trivet in there. Rinse the sticky rice in water briefly. Drain off water. Place the rice in heat-proof glass or stainless steel bowl. Add 1 1/2 cups water to cover the rice. Give it a quick stir and make sure all rice is submerged in water. Place this on top of the trivet. Close the lid, steam release handle to sealed. Press pressure cook and set to high pressure and use -/+ to set the time to 15 minutes
  • When the sticky rice is done cooking, I waited for about 10 minutes and make sure that the float valve is down. Then turn the steam handle to venting. Once the steam is all out and stops hissing, open the lid carefully. The sticky rice should be soft and sticky. Remove from Instant Pot and pour half of the coconut sauce on the sticky rice while the rice is still warm and stir to mix. It may seem wet at this point. Cover to let the rice absorbs the coconut sauce

Making the coconut sauce:

  • While the sticky rice is cooking, pour 1 cup of the coconut milk in a saucepan, add sugar, salt, and pandan leaves in. Let it gently simmer for about 5 minutes or until the sugar dissolves. Do not boil the coconut milk. Remove the pandan leaves (if using) and use your spoon to squeeze out last few drops of coconut milk from the leaves if any

Cutting the mango:

  • Peel the mango and cut in small cubes. You can use this hedgehog method for easier cutting: Slice both mangoes down either side of the stone. Take each half and score a crisscross pattern about 2 cm down through the flesh, stopping at the skin. Turn the skin inside out so the mango pieces pop up. Trim the skin off the middle bit where the stone is, then cut them into cubes as well so you are not throwing any extra flesh away

Putting them together:

  • Serve with cubes of mango, sprinkle with sesame seeds and coconut sauce on the sides for more drizzling

Notes

  1. The amount of water may vary slightly depending on the kind of sticky rice. You may need to cut back the water to 1 to 1 1/4 cups if the result is too mushy to your liking.
  2. Recipe for non-Instant Pot method is here