Instant Pot Pandan Sticky Rice

Instant Pot Pandan Sticky Rice

Instant Pot Pandan Sticky RiceInstant Pot Pandan Sticky Rice

Mama make this all the time but not in the Instant Pot. I did a trial and error cooking in order to come out right. I tried to cook for 20 minutes HP (since it came out right with my valenciana) and the rice was not cooked. Tried it again for 40 minutes and came out just right. Pot on pot requires more time which is double compare with cooking directly in the inner pot.

Instant Pot Pandan Sticky Rice
Author: Neliza Ly

Equipments:

Ingredients:

  • 2 cups (400 grams) sweet rice or glutinous rice (three rings brand), washed and drained
  • 12 pieces pandan leaves (puree pandan leaves with 1 ¾ cup water, strain for pandan juice)
  • 1 ½ cup (12 oz. or 344 ml) pandan juice
  • ½ tsp. Pandan extract
  • ½ cup (4 oz. or 125 ml) coconut cream (Savoy brand)
  • 2 tbsp. sugar
Coconut Sauce:
  • ½ cup (125 ml) coconut cream
  • ¼ cup (50 grams) sugar
  • 1 tsp. cornstarch
  • Pinch of salt
Instructions:
  • In a Pyrex glass container, add glutinous rice, pandan juice, pandan extract, coconut milk and sugar. Mix well.
  • Pour 1 cup water into the Instant pot. Place the trivet and Pyrex container.
  • Set the Instant Pot on Manual Mode, High Pressure for 40 minutes, 15 NPR. Once cooking is done, fluff the rice. Add 2 tbsp. coconut cream and mix well.
  • Serve with coconut sauce, mango, persimmon, roasted nuts and garnish with shredded coconut.
  • Enjoy.
Coconut Sauce:
  • In a saucepan, add coconut cream, sugar, cornstarch and salt. Stir over medium heat until sauce is smooth, approximately 5 minutes.
Note:
  • If you like a lot of coconut sauce, you can double the ingredients. I don't make a lot of sauce because my husband doesn't eat with sweet sauce. He eat the sticky rice by itself.

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