Burmese Coconut Sticky Rice with Palm Sugar and Toasted Sesame

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Sweet sticky rice cooked in coconut milk, sweetened with palm sugar, and topped with toasted sesame seeds for a comforting dessert. This asian-inspired desserts (vegetarian) ready in about 55 minutes layers glutinous rice, coconut milk, palm sugar, grated into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Asian cuisine 350 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Rinse 1 cup glutinous rice thoroughly until the water runs clear. Soak the rice in water for at least 4 hours or overnight.
  2. Step 2: Drain the soaked rice and place it in a steaming basket lined with cheesecloth. Steam over boiling water for 20 minutes.
  3. Step 3: Meanwhile, in a saucepan, combine 1 1/2 cups coconut milk, 1 cup water, 1/3 cup grated palm sugar, and 1/4 tsp salt. Add 1 pandan leaf if using. Heat over medium heat, stirring until the sugar dissolves and the mixture is hot but not boiling.
  4. Step 4: Remove the pandan leaf and pour the hot coconut milk mixture over the steamed sticky rice. Stir gently to combine, then cover and let the rice absorb the liquid for 15 minutes.
  5. Step 5: Serve the sticky rice warm, sprinkled with 2 tbsp toasted sesame seeds for a nutty finish.

Frequently asked questions

How long does Burmese Coconut Sticky Rice with Palm Sugar and Toasted Sesame take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Burmese Coconut Sticky Rice with Palm Sugar and Toasted Sesame?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Burmese Coconut Sticky Rice with Palm Sugar and Toasted Sesame?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Burmese Coconut Sticky Rice with Palm Sugar and Toasted Sesame for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Burmese Coconut Sticky Rice with Palm Sugar and Toasted Sesame vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes