Burmese-Style Steamed Sticky Rice with Coconut and Palm Sugar
A sweet and fragrant Burmese dessert featuring sticky rice steamed with coconut milk and served with rich palm sugar syrup. This asian-inspired desserts ready in about 45 minutes layers glutinous sticky rice, coconut milk, chopped palm sugar 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
- 1/2 cup, chopped palm sugar
- 1/4 cup water
- 1/4 tsp salt
- 1 tbsp, for garnish toasted sesame seeds
Instructions
- Step 1: Rinse 1 cup glutinous sticky rice under cold water until water runs clear, then soak in water for at least 3 hours or overnight.
- Step 2: Drain the soaked rice and steam in a bamboo steamer or a heatproof sieve set over boiling water for 20-25 minutes until translucent and tender.
- Step 3: While rice steams, combine 1 cup coconut milk, 1/4 tsp salt, and 1/2 cup chopped palm sugar with 1/4 cup water in a small saucepan over medium heat. Stir until sugar dissolves and syrup thickens slightly, about 5 minutes.
- Step 4: Transfer steamed sticky rice to a serving bowl and pour half of the warm coconut palm sugar syrup over it, folding gently to coat.
- Step 5: Serve warm or at room temperature, drizzled with remaining syrup and sprinkled with 1 tbsp toasted sesame seeds for texture.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Burmese-Style Steamed Sticky Rice with Coconut and Palm Sugar take to make?
Total time is about 45 minutes (15 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-Style Steamed 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-Style Steamed 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-Style Steamed 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-Style Steamed 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.
