Pandan Infused Sticky Rice with Mango and Toasted Coconut
Sweet glutinous rice soaked in fragrant pandan leaf essence, paired with ripe mango slices and sprinkled with crunchy toasted coconut. This filipino-inspired desserts ready in about 55 minutes layers glutinous rice, coconut milk, leaves pandan leaves, tied in a knot 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 3, 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 rice
- 1 cup coconut milk
- 2 leaves pandan leaves, tied in a knot
- 1/4 cup sugar
- 1/4 tsp salt
- 1 large ripe mango, sliced
- 1/4 cup toasted shredded coconut
Instructions
- Step 1: Rinse 1 cup glutinous rice under cold water until the water runs clear, then soak it in water for 4 hours or overnight.
- Step 2: Drain the rice and transfer to a steamer lined with cheesecloth. Add 2 knotted pandan leaves on top. Steam over boiling water for 20 minutes.
- Step 3: In a saucepan, combine 1 cup coconut milk, 1/4 cup sugar, and 1/4 teaspoon salt. Heat over medium heat, stirring until sugar dissolves and the mixture is warm but not boiling.
- Step 4: Remove pandan leaves from the steamed rice. Transfer the hot rice to a mixing bowl and gently fold in the warm sweetened coconut milk mixture. Cover and let it rest for 20 minutes to absorb the flavors.
- Step 5: Serve the sticky rice topped with slices from 1 large ripe mango and sprinkle 1/4 cup toasted shredded coconut on top for texture and aroma.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pandan Infused Sticky Rice with Mango and Toasted Coconut 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 Pandan Infused Sticky Rice with Mango and Toasted Coconut?
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 Pandan Infused Sticky Rice with Mango and Toasted Coconut?
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 Pandan Infused Sticky Rice with Mango and Toasted Coconut for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Pandan Infused Sticky Rice with Mango and Toasted Coconut?
Filipino 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.
