Sweet Mango Sticky Rice Rolls (Print Version)
Sticky rice and ripe mango wrapped in soft rice paper with a rich coconut finish and fresh garnishes.
# Ingredients:
→ Main Components
01 -
1 cup glutinous rice
02 -
1 cup coconut milk
03 -
1/2 cup granulated sugar
04 -
1/4 teaspoon kosher salt
05 -
2 ripe mangoes
→ Assembly and Garnishes
06 -
Rice paper sheets
07 -
Fresh mint leaves, optional, for garnish
08 -
Toasted sesame seeds, optional, for garnish
# Steps:
01 -
Place the glutinous rice in a bowl, cover with cold water, and soak for at least 4 hours or overnight to achieve the desired sticky texture.
02 -
Drain the soaked rice and arrange it in a cheesecloth-lined steamer basket over boiling water. Steam for 25 to 30 minutes, or until the grains are tender and translucent.
03 -
In a saucepan, combine coconut milk, granulated sugar, and salt. Heat over medium flame, stirring often, until the sugar fully dissolves and the mixture reaches a gentle boil. Remove from heat and set aside a few tablespoons of the sauce for final garnish.
04 -
Transfer the steamed rice to a bowl. Gradually add the coconut sauce, reserving the set-aside portion, and gently fold until well incorporated. Allow the rice to absorb the flavors for 10 to 15 minutes.
05 -
Peel the ripe mangoes and slice into thin, even strips suitable for rolling.
06 -
Submerge one rice paper sheet in warm water for 10 to 15 seconds until softened but not tearing. Lay the softened paper flat on a damp kitchen towel.
07 -
With wet hands, spread a thin layer of sticky rice onto the center of the rice paper, leaving at least 1 inch clear around the perimeter. Top with mango slices; shredded coconut may be added, if desired. Fold the sides over the filling and roll tightly into a compact cylinder. Repeat for the remaining rice papers.
08 -
Arrange the rolls seam side down on a plate or tray. Cover and refrigerate for 30 minutes to allow the rolls to firm up for clean slicing.
09 -
Slice the rolls as desired. Arrange on a serving platter, drizzle with the reserved coconut sauce, and garnish with fresh mint leaves and toasted sesame seeds before serving.
# Notes:
01 -
It is important to use glutinous (sweet) rice, not standard long grain, for authentic sticky texture.