Pressure Cook Sticky Rice: Pour 1 cup (250ml) cold water in Instant Pot. Add a steamer basket. In a stainless steel bowl, add 1 cup (200g) glutinous rice and ⅔ cup (167ml) cold water. Ensure all the rice are submerged. Layer stainless steel bowl on top of the steamer basket. Pressure Cook at High Pressure for 12 minutes, then 12 minutes Natural Release.
Prepare Coconut Milk Mixture: While sticky rice is natural releasing, add ¼ cup + 1 tbsp (62.5g) sugar, a pinch of salt, and ⅔ cup (167ml) coconut milk in a saucepan. Warm mixture over medium-low heat, just so the sugar fully dissolves. Remove mixture from heat and pour into the sticky rice. Gently fluff and mix. Let it sit for roughly 30 - 60 minutes until coconut mixture is fully soaked.
Toast Coconut Flakes: Place 2 tbsp (11g) coconut flakes on a skillet. Toast until golden brown over medium heat (~2 - 3 minutes). Stir occasionally. Remove from heat and set aside.
Prepare Coconut Sauce: In a mixing bowl, mix 2 tbsp (30ml) coconut milk with 1 tbsp (10g) cornstarch. In the saucepan, add ½ cup (125ml) coconut milk, 2 tbsp (25g) sugar, and 2 pinches of salt. Bring mixture to a simmer over medium heat. Thicken the sauce by slowly adding the coconut cornstarch mixture to the simmering coconut milk mixture. Mix well and turn off the heat.
Prepare Mango: Peel off the skin, cut off the ends, then cut mango by gliding a knife along the mango seed.
Serve Instant Pot Mango Sticky Rice Balls:
-Layer mango slice on plastic food wrap
-Drizzle a small amount of coconut sauce on mango
-Place 1 large heaping tablespoon (~40 - 45g) coconut sticky rice on top
-Form temari bite as shown in photo below
-Sprinkle a pinch of perfectly toasted golden brown coconut flakes on top