Burmese-Inspired Sticky Rice with Coconut and Palm Sugar
Sweet and fragrant sticky rice cooked with coconut milk and palm sugar, a popular comforting dessert in Myanmar. This asian-inspired desserts ready in about 50 minutes layers glutinous sticky rice, coconut milk, water 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 320 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.
Ingredients
- 1 cup glutinous sticky rice
- 1 cup coconut milk
- 1 cup water
- 1/3 cup palm sugar, chopped
- 1/4 tsp salt
- 2 tbsp toasted sesame seeds
- 1 cup fresh mango slices (optional)
Instructions
- Step 1: Rinse 1 cup glutinous sticky rice under cold water until water runs clear. Soak the rice in water for 4 hours or overnight.
- Step 2: Drain the soaked rice and place it in a steaming basket lined with cheesecloth. Steam over boiling water for 25 minutes.
- Step 3: While the rice steams, combine 1 cup coconut milk, 1 cup water, 1/3 cup chopped palm sugar, and 1/4 tsp salt in a saucepan over medium heat. Stir until palm sugar dissolves and mixture is warm, about 5 minutes.
- Step 4: Transfer steamed sticky rice to a bowl and gradually pour the warm coconut-palm sugar mixture over it, folding gently to combine until rice is evenly coated and sticky.
- Step 5: Cover and let the rice absorb the liquid for 15 minutes.
- Step 6: Serve warm topped with 2 tbsp toasted sesame seeds and optional 1 cup fresh mango slices for a tropical finish.
Frequently asked questions
How long does Burmese-Inspired Sticky Rice with Coconut and Palm Sugar take to make?
Total time is about 50 minutes (20 min prep + 30 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-Inspired Sticky Rice with Coconut and Palm Sugar?
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-Inspired Sticky Rice with Coconut and Palm Sugar?
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-Inspired Sticky Rice with Coconut and Palm Sugar 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.
What goes well with Burmese-Inspired Sticky Rice with Coconut and Palm Sugar?
Asian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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