A celebration of Filipino food and the search for a connection to my past

Thai Sweet Sticky Rice 3

So I love Sweet Sticky Rice with Mango. I first had it from a Malaysian restaurant in D.C. and whenever I come across it anywhere, I always order it and load up on it (doggie bags). Well thanks to the Instant Pot, I can make it myself. I’ve been looking up recipes and trying to find an easy one, specifically for the Instant Pot, but it has been a real quest. I think I have finally found one (or several) that I can combine. So I’m posting it here to see what you think. Finding a good recipe has been an interesting endeavor because when you google sticky rice, several different recipes come up, several are NOT the sweet version and feature traditional rice.

Yellow Ataulfo Mangoes
Yellow Ataulfo Mangoes

Actual Sweet Sticky Rice uses a special kind of rice called Malagkit or Sweet Glutinous Rice. (The rice isn’t gluten, but it’s just called that.) You can find it in most Asian grocery stores, but there are so many varieties of rice, you have to look for it. Sweet rice is shorter and fatter than regular rice and it’s also opaque, instead of clear. It also might be pricey, depending on where you get it. So shop around for it a bit.

While we’re on the subject, let’s talk about the other ingredients a bit.

For the coconut milk, I usually used canned coconut milk and there are lots of brands that work. I tend to buy coconut cream and usually you can find cans that are cheaper in the alcohol section of the grocery store, for mixed drinks or cocktails. I made the mistake of not remembering to stir the coconut milk before pouring it into the first saucepan (in the can it separates, so you might want to shake the can before opening). It might not make a difference, but I think it probably does.

My favorite mangoes are the yellow Ataulfo Mangoes. I usually buy them cheaper at Indian grocery stores when they’re in season (spring-summer).

The ‘Ataúlfo’ mango, also called young, baby, yellow, honey, Adaulfo, Adolfo, or Champagne, is a mango cultivar from Mexico. Ataulfo mangos are golden yellow and generally weigh between 6 and 10 ounces (170 and 280 g), with a somewhat sigmoid (oblong) shape and a gold-blushed yellow skin.
I find the green mangoes you find at traditional grocery stores to be too hard.
So these are the mangoes I slice up to go with the sticky rice.
So we’ve talked about the sweet rice, coconut milk and the mangoes, next is there are small garnishes I use, toasted sesame seeds and shredded coconut. That’s just what I like to use, but you can use whatever you like. There are regular sesame seeds and black sesame seeds. You can use a combo of both, but toasted tastes better. I toasted mine myself, but it took so much extra time, so I say it’s worth it to buy them already toasted. I get mine from Asian grocery stores. I bought a flat bag (non-toasted) the other day for $1.29 each.

Recipe

Servings: 4-6

Ingredients for rice:
2 cups of Sweet Rice (Malagkit)
2.25 cups of water
cooking spray
You want this rice to be a bit dry (or not done all the way) so the less water you use, the drier it will be. I did use 2.25 cups of water in the IP for mine. You’re going to make a coconut sauce and you’re going to add it to the cooked rice in the pot and let it absorb for 45 mins.
When I made the sauce following a recipe, I felt like it wasn’t enough sauce, so I’m adding a doubled version of the sauce, since it’s supposed to be sticky, I figure it’s OK for the rice to be more moist by the soaking. Mine was rather dry still. I think it’s because I left the rice in the pot and the heat dried it out unexpectedly. You’re going to add a finishing sauce, so it will be sticky one way or the other.
Soaking Sauce:
  • 2/3 cup of coconut milk (1.5 cups doubled)
  • 1/2 cup granulated sugar 100g (1 cup doubled)
  • 1/2 tsp fine sea salt
  • 1 pandan leaf tied into a knot optional
  • 2 mangoes peeled, pitted and sliced, about 6 oz/170 g each
  • toasted sesame seeds to garnish
SPECIAL EQUIPMENT
  • 7-to 8-inch bowl or round cake pan 17.5- to 20-cm, I use a 7-inch metal cake tin
  • Steamer rack
INSTRUCTIONS
  1. Rinse the rice and drain in a fine-mesh sieve over the sink.
  2. Pour 1 cup (240 ml) water into the pot and nestle a steamer rack inside.
  3. Tip the drained rice into a bowl and place it on the steamer rack. Pour in 3/4 cup (180 ml) cold water over the rice and smooth down to submerge.
  4. Lock the lid. Select PRESSURE COOK/MANUAL and set to HIGH for 12 minutes. Make sure the steam release valve is sealed. Once pressurized (8 to 10 minutes), the cook cycle will start.
  5. Meanwhile, make the coconut sauce. Simmer the coconut milk with the pandan leaf (if using) in a small saucepan over medium heat. Stir frequently and watch that it doesn’t start to boil. Whisk in the sugar and salt until dissolved and take off the heat. Remove the pandan leaf and taste. The coconut sauce should taste salty-sweet.
  6. When the timer beeps, let the pressure release naturally for 10 minutes. Then quick release any remaining pressure. When the float valve drops, press CANCEL and open the lid.
  7. Wearing heatproof mitts, transfer the cooked rice to a large heatproof bowl. Fold in half the coconut sauce and let the rice absorb all the liquid, about 20 minutes (or leave for up to 2 hours at room temperature.)
  8. When ready to serve, mound the coconut rice onto small plates and arrange the mango on top or alongside. Drizzle the rice with more sauce and garnish with toasted sesame seeds. Serve immediately.

NOTES: Using a stainless-steel container is ideal, but if you use a ceramic bowl, increase the cooking time by 5 minutes.

Pandan leaves are available frozen (sometimes fresh) at Asian markets and are considered the vanilla of Southeast Asia. Substitute 1 teaspoon vanilla extract if you can’t find it, or just omit.

Other inspirations:
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