Instant Pot Thai Coconut Mango Sticky Rice (Khao Niao Mamuang)
Servings: 4 servings
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.
Print Recipe
Equipment
Ingredients
- 1 cup glutinous rice (not Sushi rice)
- 1 ¼ cups water
- 1 ripe mango
Coconut sauce:
- 1 cup canned coconut milk
- ¼ cup sugar
- ¼ tsp salt
- 1 pandan leaf knotted (optional)
- 2 tsp cornstarch optional - this is to thicken the sauce if you choose to. I didn't do this
Topped with:
- White and/or black sesame seeds optional
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 a heat-proof glass or stainless steel bowl. I recommend stainless steel or aluminum as they conduct heat better than glass. Add 1 1/4 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 sealing. Press pressure cook and set to high pressure and use -/+ to set the time to 30 minutes
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, it will curdle. Remove the pandan leaves (if using) and use your spoon to squeeze out last few drops of coconut milk from the leaves if any
- If you want the coconut sauce to be thicker, reserve 1/2 cup of the coconut sauce to mix with the rice later. Mix 2 tsp of cornstarch with 2 tsp to make a cornstarch slurry. Pour this into the rest of the 1/2 cup coconut sauce in a pan and keep stirring over medium-low heat until it thickens slightly. I don't do this step but you are welcome to if you want the sauce to be thicker
Pour half of the coconut sauce to cooked sticky rice:
- 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 with aluminum foil and let the rice absorbs the coconut sauce, about 15-20 minutes
Cutting the mango:
- While waiting, peel the mango, find the stone and slice down on both sides of the stone. Cut into small cubes or into slices
Putting them together:
- Serve with cubes or slices of mango, sprinkle with sesame seeds and drizzle with some coconut sauce and reserve some sauce for more drizzling later and serve
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