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Mango Sticky Rice Rolls

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Delightful handheld rolls combining sweet mango with creamy coconut sticky rice, perfect for parties or a tropical treat.

Ingredients

Scale
  • 2 cups Long-grain glutinous rice
  • 13.5 oz Full-fat coconut milk (Divided use)
  • 1/2 cup Granulated sugar
  • 1/2 tsp Sea salt
  • 2 large Fresh mangoes (Sliced into 1/2 inch spears)
  • 1 cup Unsweetened shredded coconut (Toasted golden-brown)
  • 1 tsp Cornstarch (For thickening the drizzle)

Instructions

  1. Begin by rinsing the sticky rice under cold water until the water runs clear.
  2. Soak the rice in water for about 4-6 hours, or overnight if possible.
  3. After soaking, drain and transfer the rice into a steamer lined with cheesecloth.
  4. Steam the rice on medium heat for 30-40 minutes until the grains are tender.
  5. While the rice is steaming, in a small saucepan, combine 1 cup of coconut milk, sugar, and sea salt.
  6. Whisk until the sugar dissolves but avoid bringing it to a boil.
  7. Once the rice is cooked, transfer it to a large bowl and pour the coconut milk mixture over the rice.
  8. Mix it well, ensuring each grain is coated and letting it sit for about 30 minutes.
  9. Grab a large, flat plate and place a small amount of rice in your palm; gently shape it to a rectangle.
  10. Lay a mango spear in the center and roll it up like a burrito.
  11. In a small saucepan, combine the remaining coconut milk and cornstarch.
  12. Whisk over low heat until it thickens into a drizzleable consistency.
  13. Toast the shredded coconut in a dry skillet over medium heat until golden brown.
  14. Serve your mango sticky rice rolls on a platter, drizzled with sauce and topped with toasted coconut.

Notes

For an extra touch of elegance, garnish with mint leaves.

Nutrition

Keywords: Mango, Sticky Rice, Thai Dessert, Vegetarian, Coconut, Rolls, Summer Treat

Find it online: https://cleanplatecravings.com/mango-sticky-rice-rolls-thai-dessert-recipe/