Description
A creative twist on Thai mango sticky rice — juicy mango, creamy sticky rice, and delicate rice paper rolls drizzled with coconut sauce and sesame seeds.
Ingredients
Scale
For the Sticky Rice:
- 1 cup glutinous (sweet) rice, soaked overnight
- 1 cup coconut milk
- 1 tablespoon sugar
- A pinch of salt
For the Coconut Sauce:
- 1 cup coconut milk
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- A pinch of salt
For the Rolls:
- 1 ripe mango, sliced
- 4–5 sheets Vietnamese rice paper
- Roasted black sesame seeds, for garnish (optional)
Instructions
- Rinse soaked glutinous rice three times, drain, and steam or cook in a rice cooker with 1 cup coconut milk, sugar, and salt until soft and sticky. Fluff and let cool for 20 minutes.
- In a small saucepan, whisk coconut milk, sugar, cornstarch, and salt for the sauce. Cook over medium heat, stirring constantly, until thickened. Set aside to cool slightly.
- Fill a shallow plate with warm water. Dip one rice paper sheet for 15–20 seconds until soft. Place on a clean plate.
- Arrange mango slices and 3 tablespoons cooled sticky rice in the center of the rice paper. Fold in sides and roll tightly. Repeat with remaining ingredients.
- Arrange rolls on a platter, drizzle with coconut sauce, and sprinkle with black sesame seeds. Serve immediately or chill briefly before serving.
Notes
- Use ripe but firm mango for best texture.
- Do not over-soak rice paper; it softens quickly.
- Sticky rice can be prepared ahead but assemble rolls just before serving.
- Store assembled rolls in an airtight container with damp paper towel if needed, but consume within a day for best texture.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Rolling
- Cuisine: Thai