Description
Sweet Mango Sticky Rice Rolls are a delightful twist on the traditional Thai dessert, combining fragrant glutinous rice soaked in rich coconut milk with fresh mango slices. Rolled like sushi, these treats offer a harmonious blend of creamy, sweet, and tropical flavors, perfect as a refreshing dessert or snack.
Ingredients
Scale
Rice and Coconut Mixture
- 2 cups glutinous rice
- 1 cup full-fat coconut milk
- ½ cup granulated sugar
- Pinch of salt
Filling and Garnish
- 2 ripe mangoes, sliced into thin strips
- Sesame seeds or coconut flakes (optional)
Instructions
- Soak the Rice: Place 2 cups of glutinous rice in a large bowl and cover with water. Allow it to soak for at least 4 hours or preferably overnight to achieve the perfect sticky texture.
- Steam the Rice: Drain the soaked rice and spread it evenly in a bamboo steamer lined with cheesecloth. Steam over boiling water for 25-30 minutes, or until the rice is tender and fully cooked.
- Prepare the Coconut Sauce: While the rice is steaming, combine 1 cup full-fat coconut milk, ½ cup granulated sugar, and a pinch of salt in a saucepan over low heat. Stir gently until the sugar dissolves completely, taking care not to let the mixture boil.
- Mix Rice and Coconut: Transfer the hot steamed rice to a large bowl and pour in half of the coconut milk mixture. Stir gently to combine, then cover and let it sit for 20 minutes to allow the rice to absorb the flavors fully.
- Slice the Mangoes: Peel and slice the ripe mangoes into thin, uniform strips ready for rolling.
- Form the Rolls: On a bamboo sushi rolling mat or a sheet of parchment paper, place about ¼ cup of the sticky rice, flatten it slightly, and layer with mango strips. Roll tightly like sushi to enclose the mango inside the sticky rice. Repeat until all rice and mango slices are used.
- Serve with Garnish: Arrange the rolls on a serving platter. Drizzle with the remaining coconut sauce and sprinkle with sesame seeds or coconut flakes, if using, for added texture and flavor.
Notes
- For best texture, soak the glutinous rice overnight if possible.
- Use ripe but firm mangoes to ensure easy slicing and a good balance of sweetness and texture.
- Steaming with a bamboo steamer enhances the sticky rice’s authentic flavor, but a metal steamer basket over boiling water can be substituted.
- Adjust sugar in the coconut sauce to taste based on mango sweetness.
- These rolls are best enjoyed fresh but can be refrigerated for up to one day and gently reheated before serving.
