Filipino Crockpot Mango Sticky Rice Pudding
A quick and easy dessert made in a rice cooker, featuring creamy coconut rice topped with fresh mango slices.
Servings: 8 servings
Calories: 350kcal
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.
Notes
For best results, use glutinous rice. Using quality mangoes can significantly elevate the dessert's taste. Leftovers can be stored in the fridge for 2-3 days, adding a splash of coconut milk before reheating.