Thai Mango Sticky Rice Rolls
Thai Mango Sticky Rice Rolls are a fun twist on the classic dessert– mango sticky rice wrapped in rice paper served with creamy coconut sauce.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 ripe mango, sliced
- 4 -5 sheets Vietnamese rice paper
- Roasted black sesame seeds (optional)
- 1 cup glutinous rice, soaked overnight
- 1 cup coconut milk
- 1 tbsp sugar
- A pinch of salt
- 1 cup coconut milk
- 2 tbsp sugar
- 1 tbsp cornstarch
- A pinch of salt
Instructions
- 1
Rinse glutinous rice 3 times to remove starch. Soak overnight. Drain, then add to a rice cooker with coconut milk, sugar, and a pinch of salt. Stir well and cook. Once done, fluff with a fork and let cool for 20 minutes.
- 2
To make the coconut sauce topping, in a saucepan, combine coconut milk, sugar, cornstarch, and a pinch of salt. Cook over medium heat until thickened.
- 3
Dip one rice paper sheet in warm water for 15–20 seconds. Place on a plate. Add 3–4 mango slices in the center, then top with 3 tbsp of sticky rice. Fold in the sides and roll into a pillow shape. Repeat for other rolls.
- 4
Serve with coconut sauce and sprinkle with black sesame seeds (optional).