Mango Sticky Rice Rolls with Toasted Coconut and Coconut Drizzle
By Ava Mitchell
Prep
265 min
Cook
25 min
Total
290 min
Servings
4
Level
Medium
Steaming pre-soaked sticky rice until translucent helps keep mango sticky rice rolls from falling apart․ I combine the prepared coconut filling with steaming rice and let the combined mixture sit‚ covered‚ until translucent and well flavored with coconut․
I steam rice wrapped in cheesecloth in a steamer basket and then move it to a ceramic bowl for seasoning․ Use a wooden spoon to keep the rice grains separate․ Cover the bowl with a clean towel during a 20-minute rest period to keep the rice warm and allow folding of rice in the bowl without damage to the grains․ The rested rice has an outer layer that can be molded around a mango without damage․
A plastic covering placed over a bamboo mat helps the shredded rice cook evenly․ I spread the shredded rice into a strip as long as the mango spears and tightly roll the rice around a bamboo mat․ Put one or two mango spears in the center of the rice strip and tightly roll the rice around the spears to create uniform rolls․
Lay the cooked rolls on a plain ceramic plate and drizzle the cooled reduction over the top․ I enjoy yellow mangos with coconut on a plain plate and toasted coconut on the outside․ I've offered peach crumble bars alongside these rolls at a dessert station and a cucumber-beet salad at a Thai lunch․
Why you'll love this recipe
- Soaking rice well before cooking ensures the rice cooks evenly from the inside‚ eliminating hard spots in the finished rice․
- A small saucepan with a heavy bottom helps cook and thicken the coconut mixture evenly, The sugar will dissolve in the sauce․
- About 1/3 cup of the mango filling will fill the rice wrap nicely without making it too filling․
- Dry toasting shredded coconut gives an exterior layer of golden-brown‚ toasty‚ nutty flavor․
- The cornstarch slurry is used to thicken and lighten the remaining coconut mixture to serve as a topping for the rolls․
- Solid sections of mango are firm and turn yellow when sliced․
Ingredients
- •2 cups long-grain glutinous rice (400 g, also called Thai sweet rice)
- •1 tsp water (plus plenty for rinsing and soaking)
- •13 ½ oz full-fat coconut milk (400 ml, divided)
- •½ cup granulated sugar (100 g)
- •½ tsp sea salt (3 g)
- •2 large fresh mangoes (cut into 3-inch long, 1/2-inch thick spears)
- •1 cup unsweetened shredded coconut (75 g)
- •1 tsp cornstarch (5 g)
Instructions
- 1
Rinse the glutinous rice in cold water until the water runs clear.
- 2
Soak the rice in plenty of filtered water for at least 4 hours, or ideally overnight.
- 3
Drain the rice and spread it evenly in a cheesecloth-lined steamer basket.
- 4
Steam the rice over boiling water for 20-25 minutes, until the grains are translucent and tender with a distinct bounce.
- 5
Combine 1 cup of the coconut milk, the sugar, and salt in a small pot over medium heat until the sugar dissolves.
- 6
Transfer the hot steamed rice to a ceramic bowl.
- 7
Pour 3/4 of the warm coconut mixture over the rice and stir gently with a wooden spoon.
- 8
Cover the bowl with a clean towel and let the rice rest for 20 minutes.
- 9
Toast the shredded coconut in a dry skillet over medium-low heat, stirring constantly for 3-5 minutes until deep golden-brown and nutty.
- 10
Peel the mangoes, slice the flesh away from the pits, and cut it into spears about 3 inches long and 1/2 inch thick.
- 11
Cover a bamboo rolling mat with plastic wrap and place it on a flat surface.
- 12
Spread about 1/3 cup of the seasoned rice onto the plastic wrap, forming a rectangle roughly the length of the mango spears.
- 13
Place 1 or 2 mango spears in the center of the rice.
- 14
Use the mat to roll the rice around the mango, pressing firmly until it forms a tight cylinder with the fruit fully enclosed.
- 15
Remove the roll from the plastic wrap and roll it immediately in the toasted coconut.
- 16
Return the remaining 1/4 of the coconut mixture to the stove.
- 17
Mix the cornstarch with 1 tsp of water to make a slurry, then whisk it into the simmering coconut mixture.
- 18
Whisk constantly for 1-2 minutes until the sauce is thick and opaque.
- 19
Let the coconut reduction cool slightly, then drizzle it over the rolls.
FAQ
Nutrition (per serving)
Calories
385
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