Sweet Mango Sticky Rice Rolls (Print-Friendly Format)
Ripe mango and sticky rice wrapped in rice paper, finished with coconut sauce, mint, and sesame seeds.
# Required Ingredients:
→ Main Components
01 -
250 g glutinous rice
02 -
240 ml coconut milk
03 -
100 g granulated sugar
04 -
0.25 teaspoon fine salt
05 -
2 ripe mangoes
06 -
8 sheets rice paper
→ Garnish
07 -
Fresh mint leaves
08 -
Toasted sesame seeds
# How to Make It:
01 -
Place glutinous rice in a bowl and cover with water. Soak for at least 4 hours or overnight to develop the proper sticky texture.
02 -
Drain the soaked rice and transfer to a cheesecloth-lined steamer set over simmering water. Cover and steam for 25-30 minutes, or until the grains are translucent and tender.
03 -
In a saucepan, combine coconut milk, granulated sugar, and salt. Heat gently over medium heat, stirring until the sugar fully dissolves and the mixture just comes to a simmer. Remove from heat and reserve several tablespoons of the sauce for serving.
04 -
Transfer steamed rice to a bowl. Pour the remaining coconut sauce over the hot rice, mixing gently to coat. Allow the mixture to rest for 10-15 minutes, so the rice absorbs the flavors.
05 -
Peel the mangoes and slice into long, thin strips suitable for rolling.
06 -
Submerge a rice paper sheet in warm water for 10-15 seconds until pliable. Lay flat on a damp kitchen towel.
07 -
With moistened hands, spread a thin layer of sticky rice onto the center of the rice paper, leaving the edges clear. Top with mango slices and any optional shredded coconut.
08 -
Fold the rice paper sides over the filling and roll tightly into a cylindrical shape. Repeat with the remaining ingredients.
09 -
Place the completed rolls seam side down on a plate. Refrigerate for 30 minutes to allow them to firm up.
10 -
Before serving, slice rolls if desired. Arrange on a platter, drizzle with reserved coconut sauce, and garnish with fresh mint leaves and toasted sesame seeds.
# Additional Information:
01 -
Use a sharp, moistened knife to achieve clean cuts and prevent sticking.
02 -
For best texture, enjoy rolls within 24 hours; store tightly covered in the refrigerator for up to 3 days.
03 -
Handle sticky rice with damp hands for easier assembly.
04 -
Infusing the coconut milk with pandan leaves can impart additional fragrance.
05 -
Jasmine rice may be substituted but will yield a less sticky texture.
06 -
Avoid freezing rice paper rolls as the wrappers may become brittle.