Pandan-Infused Thai Mango Sticky Rice

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe, 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.

Prep: 20 min Cook: 30 min Serves 4 Thai cuisine 350 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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