Pandan-Infused Thai Mango Sticky Rice
A traditional Thai dessert with sweet coconut sticky rice infused with fragrant pandan leaves, paired with ripe mango slices and a creamy coconut sauce. This thai-inspired desserts ready in about 50 minutes layers glutinous rice, water, 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 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 rice
- 1 cup water
- 3 leaves pandan leaves, tied in a knot
- 1 cup coconut milk
- 1/3 cup granulated sugar
- 1/4 tsp salt
- 1 large ripe mango, peeled and sliced
- 1 tbsp toasted sesame seeds
- 2 tbsp toasted mung beans (optional)
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup glutinous rice under cold water until water runs clear. Soak rice in water with 3 pandan leaves tied in a knot for at least 4 hours or overnight.
- Step 2: Drain the rice and steam it in a bamboo steamer or a metal sieve over boiling water for 20 minutes. Remove pandan leaves halfway through steaming.
- Step 3: In a small saucepan, combine 1 cup coconut milk, 1/3 cup granulated sugar, and 1/4 tsp salt. Heat over low heat, stirring until sugar dissolves. Reserve 1/4 cup of this sauce for serving.
- Step 4: Pour the remaining coconut sauce over the hot steamed sticky rice, gently mixing to combine. Cover and let it absorb the sauce for 15 minutes.
- Step 5: To serve, place a mound of sticky rice on each plate, arrange slices of 1 large ripe mango alongside, drizzle reserved coconut sauce on top, and sprinkle with 1 tbsp toasted sesame seeds and optionally 2 tbsp toasted mung beans for crunch.
Frequently asked questions
How long does Pandan-Infused Thai Mango Sticky Rice 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 Pandan-Infused Thai Mango Sticky Rice?
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 Thai Mango Sticky Rice?
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 Thai Mango Sticky Rice 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 Pandan-Infused Thai Mango Sticky Rice?
Thai 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.
