Steamed Burmese Sticky Rice with Coconut and Mango
A traditional Burmese dessert combining steamed sticky rice infused with coconut milk and served with ripe mango slices for a sweet tropical treat. This asian-inspired desserts ready in about 50 minutes layers glutinous sticky rice, coconut milk, granulated 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 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 sticky rice
- 1 cup coconut milk
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 large ripe mango, peeled and sliced
- 1 tbsp toasted sesame seeds
Instructions
- Step 1: Rinse 1 cup glutinous sticky rice under cold water until water runs clear; soak in water for 4 hours, then drain.
- Step 2: Prepare a steamer and steam the soaked rice over boiling water for 20 minutes, then stir and steam an additional 15 minutes until tender.
- Step 3: Meanwhile, combine 1 cup coconut milk, 1/4 cup granulated sugar, and 1/4 tsp salt in a saucepan; heat over medium heat until sugar dissolves and mixture is warm but not boiling.
- Step 4: Transfer steamed sticky rice to a large bowl, pour the warm coconut milk mixture over it, and gently fold to combine; cover and let it absorb for 20 minutes.
- Step 5: Serve the coconut sticky rice with 1 large peeled and sliced ripe mango arranged on the side, and sprinkle 1 tbsp toasted sesame seeds on top for a nutty finish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Steamed Burmese Sticky Rice with Coconut and Mango take to make?
Total time is about 50 minutes (10 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 Steamed Burmese Sticky Rice with Coconut and Mango?
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 Steamed Burmese Sticky Rice with Coconut and Mango?
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 Steamed Burmese Sticky Rice with Coconut and Mango 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 Steamed Burmese Sticky Rice with Coconut and Mango?
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.
