- Cheat Mango Sticky Rice With Rice Cooker
- Ingredients You Need
- Notes for Thai Mango Sticky Rice
- Thai vs Chinese Black Rice
- Where To Find Thai Black Rice
- Serving Suggestions
- Common Questions
- Ready to Win the Next Potluck?
So here’s the thing: Filipino Crockpot Mango Sticky Rice Pudding is straight-up my secret weapon when I need a dessert for a crowd, and zero time for fancy fuss. Everyone’s obsessed with the classic Thai version, and for a good reason, but the Filipino spin feels like home. Picture this—you’re stressed, hungry, and that sweet craving hits after a long day. You just want a pudding that’s creamy, coconutty, and super easy. Enter your rice cooker. No kidding, it’s like magic. If you’re hunting for detailed tips and no-nonsense directions to get mind-blowing results, you’re in the right spot.
Cheat Mango Sticky Rice With Rice Cooker
If you’ve ever tried making mango sticky rice on the stovetop, you know it requires constant babysitting. Honestly, who has time for that? Using a rice cooker or crockpot is my ultimate shortcut. Even my grandma says, “Don’t stand over the stove when you’ve got errands to run.” Set it and forget it works wonders here. Plus, you avoid burnt rice—been there, don’t recommend.
This Filipino Crockpot Mango Sticky Rice Pudding barely needs stirring. Toss in your glutinous rice, coconut milk, and sugar. Let the cooker work its magic. By the way, savory rice cookers work just fine (don’t stress if you don’t have a “dessert” setting). If you’re cooking for a big group, double-batch it—just use a big enough pot so nothing bubbles over. Trust me, no one likes cleaning sticky coconut mess.
Trying this with friends? It’s the best, especially for lazy movie nights. Pile bowls high, slap on some fresh mango, and—wow, they’ll think you spent all day.
“Tried it last weekend for my cousin’s birthday—my family inhaled three bowls each! Never going back to the traditional method.”
Ingredients You Need
- 2 cups glutinous rice (sometimes called sticky or sweet rice)
- 2 ½ cups thick coconut milk (try Chaokoh if you see it at your Asian store)
- ¾ cup white sugar (add a bit more if you have a sweet tooth)
- Pinch of salt (yep, you need it)
- 3 ripe mangoes, sliced thin
- Optional: a splash of vanilla extract
- Toasted sesame seeds or coconut flakes for sprinkling
If you’re missing any of these, don’t panic—just get creative. Once, I subbed light coconut milk and nobody noticed.
Notes for Thai Mango Sticky Rice
Let’s get this out of the way: authentic Thai mango sticky rice has a special, deep coconut flavor and sometimes a gooey glaze. The Filipino version usually tosses everything in one pot—less layered, but honestly, more fuss-free. If you want yours richer, add a spoonful of coconut cream before serving. The biggest tip? Use glutinous rice, not the regular stuff from the pantry. Otherwise, you’re miles from that classic pudding texture.
Mangoes matter too. If you can find Carabao or Ataulfo types, you’re winning at life. They’re softer and sweeter—honestly, better than the regular grocery kind. Not mango season? Go frozen. Your pudding will still taste five-star. And if you love other Filipino desserts, hopping over to something like this cozy champorado Filipino chocolate rice porridge is a fun way to mix things up.
“Turns out, quality mangoes are a game-changer! Tried with Ataulfo mangoes and it was like sunshine in a bowl.”
Thai vs Chinese Black Rice
Okay, here’s a head-scratcher: what’s this black rice business? Both Thai and Chinese black rice look dramatic and taste unique, but for mango sticky rice pudding—Thai black glutinous rice is your move. It’s naturally sticky, with a hint of nuttiness. Chinese black rice, aka forbidden rice, is a different animal—chewier, nuttier, and not nearly as gluey.
If you use the Chinese one, just know, your pudding will turn out firmer and more bite-y. Not bad, just different. Me? I love to toss in half Thai black rice and half white glutinous for a marbled effect. Makes people think you’ve gone all Food Network in your spare time.
Black rice is also kind of a flex at potlucks. Like, “What is that?” people ask, and then you win dessert of the night.
“My aunt thought it was ube at first! Adds a fun twist, and honestly, I like the extra texture sometimes.”
Where To Find Thai Black Rice
Don’t know where to score Thai black rice? Asian groceries are your goldmine. Look for labels like “black sticky rice” or even “for desserts.” My tiny neighborhood market always has it next to the green pandan sticky rice. Ask the clerk if you get lost; people are surprisingly helpful.
No luck? Online shops carry everything these days. Yes, it’s a little pricier but worth every cent for special occasions. I’ve seen it on Amazon, even Walmart dot com now. Honestly, you can’t fake the deep color or flavor, even if you mix in a little white rice. Also, if you get the urge for more sticky rice goodness, check this out: comforting Filipino lugaw rice porridge is mega-simple and just as cozy.
“Couldn’t believe I finally found it at our local H Mart. Made my dessert pop like I was at a fancy restaurant.”
Serving Suggestions
- Heap the sticky rice pudding in bowls, then layer on the mango slices.
- Top with sesame seeds or coconut flakes for crunch (kids love to help with this part)
- Drizzle a little extra coconut cream if you’re feeling fancy.
- Chill for summer parties, or serve warm on rainy afternoons.
Common Questions
Q: Can I store leftovers in the fridge?
Absolutely. I toss mine in a container—lasts two or three days. Just add a splash of coconut milk before reheating.
Q: Which coconut milk brand is best?
Honestly, anything thick. Chaokoh or even Aroy-D work wonders.
Q: Can I use regular rice?
I wouldn’t. It won’t get sticky enough. Glutinous rice is a game-changer.
Q: How do I keep the rice from turning mushy?
Don’t overcook it and use the right rice-to-liquid ratio! Opening the lid early is a big mistake.
Q: What other Pinoy desserts should I try?
If you like this style, give creamy maja blanca coconut corn pudding Filipino dessert a shot. Foolproof and so good.
Ready to Win the Next Potluck?
There you go—an honest-to-goodness way to make Filipino Crockpot Mango Sticky Rice Pudding with your trusty rice cooker or slow cooker. Now you know my not-so-secret hack for a dessert that’s comforting, crowd-pleasing, and won’t chain you to the stove. No need to get fancy, but you can always visit this guide for Thai Mango Sticky Rice (In Rice Cooker) – Farah J. Eats if you want to try another twist, or dive into Ultimate Slow Cooker Chocolate Rice Pudding (Champorado … for a chocolatey take. Love coconut? Don’t miss the Coconut Black Rice Pudding Recipe (Gluten-Free) | The Kitchn for a healthier-ish treat. Honestly, give it a go. You might end up the official dessert bringer at every get-together.
Filipino Crockpot Mango Sticky Rice Pudding
Ingredients
Main Ingredients
- 2 cups glutinous rice Also known as sticky or sweet rice.
- 2.5 cups thick coconut milk Chaokoh is a recommended brand.
- 0.75 cup white sugar Add more if you prefer a sweeter pudding.
- 1 pinch salt
- 3 ripe mangoes, sliced thin Carabao or Ataulfo varieties are preferred.
- 1 splash vanilla extract Optional but recommended.
- toasted sesame seeds or coconut flakes For sprinkling on top.
Instructions
Preparation
- Rinse the glutinous rice several times until the water runs clear.
- In the rice cooker, combine the rinsed glutinous rice, thick coconut milk, white sugar, and a pinch of salt.
- Set the rice cooker to the appropriate setting and let it cook until done (usually around 30 minutes).
Serving
- Once cooked, let the rice sit for 10 minutes.
- Heap the sticky rice pudding into bowls.
- Top with sliced mango, sprinkle with toasted sesame seeds or coconut flakes, and drizzle with extra coconut cream if desired.