Description
Sweet Mango Sticky Rice Rolls offer a delightful twist on the classic Thai dessert, combining creamy coconut-infused glutinous rice with fresh, thinly sliced ripe mangoes rolled into bite-sized portions. This easy-to-make treat is perfect for sharing and showcases a harmonious blend of sweet, creamy, and fruity flavors.
Ingredients
Scale
Sticky Rice Mixture
- 2 cups glutinous rice
- 1 cup full-fat coconut milk
- ½ cup granulated sugar
- Pinch of salt
Fruit Filling
- 2 ripe mangoes, sliced into thin strips
Garnishes (Optional)
- Sesame seeds
- Coconut flakes
Instructions
- Soak Rice: Soak the glutinous rice in water for at least 4 hours or preferably overnight to ensure proper softening.
- Steam Rice: Drain the soaked rice and steam it in a bamboo steamer lined with cheesecloth for 25-30 minutes until the rice is tender and fully cooked through.
- Prepare Coconut Sauce: In a saucepan over low heat, gently combine the coconut milk, sugar, and a pinch of salt. Stir continuously until the sugar dissolves completely. Take care not to let the mixture boil.
- Mix Rice with Coconut Sauce: Transfer the steamed rice to a large bowl and pour in half of the warm coconut milk mixture. Stir gently to combine, then let the rice sit for 20 minutes to fully absorb the coconut flavors.
- Slice Mangoes: While the rice is absorbing the coconut milk, slice the ripe mangoes into thin, uniform strips suitable for rolling.
- Assemble Rolls: On a bamboo sushi rolling mat or a piece of parchment paper, place approximately ¼ cup of the sticky rice. Arrange several mango slices atop the rice, then carefully roll it tightly like sushi. Repeat this process until all the rice and mango strips are used.
- Serve: Drizzle the remaining coconut milk sauce over the rolls and sprinkle with optional sesame seeds or coconut flakes for added texture and flavor. Enjoy immediately.
Notes
- Soaking the rice overnight maximizes tenderness and helps achieve the perfect sticky texture.
- If you don’t have a bamboo steamer, a metal steamer or steaming basket over a pot of boiling water can be used.
- Use ripe, sweet mangoes for the best flavor contrast with the creamy coconut rice.
- These rolls are best enjoyed fresh but can be stored covered in the refrigerator for up to 1 day.
- For a vegan version, ensure the coconut milk used is plant-based and free from additives.
