How to Make Mango Sticky Rice PhamLee Style with the Fagor [Instant Pot]


PhamLee Mango Sticky Rice Dessert Thai
Phamlee Style Mango Sticky Rice Recipe

Ingredients + Supplies for 4 small bowl servings:

  • Three Ladies Sanpatong Sweet Rice in Vietnamese they call it Nep [1 cup]

  • 1 Super Ripe Mango [adding banana to this dish is also really delicious]

  • Dried coconut flakes

  • 1 tablespoon of white sesame or black sesame

  • Coconut Milk [full version not lite]

  • Instant Pot or Fagor

  • Small Pan

  • Small Pot

  • Mung Bean 1/3 cup

  • Sugar 2 tablespoons at least

*Not required but makes it softer, soak uncooked rice and uncooked mung bean in water 2 hours before or the night before*


Directions:

  1. Add rice and mung bean to the instant pot or Fagor then add 1 1/3 cup of water [enough to submerge both uncooked rice and mung bean] set the pressure cooker to 12 minutes. After 12 minutes release the valve, open it carefully and fluff the rice and mung bean. It should look globby and yellow from the mung bean.

  2. In a small pan, add the sesame seeds and lightly toast them. Move them around the pan as they toast.

  3. Cut Mango in bit size pieces

  4. In a small pot, heat as much coconut milk as you would like to put on your dish and slowly add sugar to taste.

  5. Place sticky rice and mung bean in a small bowl, add the toasted sesame seeds, mango, and cooked coconut milk, and sprinkle the dried coconut flakes on top.

Please let me know how your's turned out! Enjoy!

Love,

Ngan Lee

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