Description of this recipe:
Mango Sticky Rice Rolls are a delightful twist on the classic Thai dessert, Mango Sticky Rice. This recipe transforms the traditional dish into an easy-to-eat, visually appealing roll, perfect for a light dessert, snack, or even a unique breakfast treat. These rolls combine the creamy, sweet stickiness of glutinous rice with the luscious, tropical sweetness of ripe mangoes. The addition of toasted sesame seeds and shredded coconut provides a nutty, textural contrast that elevates the entire experience. A hint of lime juice brightens the flavors, making each bite a burst of tropical goodness.
Why you will love this recipe:
You will absolutely adore these Mango Sticky Rice Rolls for their delightful combination of flavors and textures, as well as their convenience. This recipe offers a creative take on a beloved dessert. The best part is the portability of these rolls! They’re perfect for picnics, potlucks, or a quick snack on the go. Plus, the preparation is relatively straightforward, making it an accessible treat for both beginner and experienced cooks. The presentation is also impressive; the vibrant colors of the mango and the contrasting textures of sesame seeds and coconut make these rolls a feast for the eyes as well as the palate.
Ingredients:
- 1 cup glutinous rice
- 1 can (13.5 oz) coconut milk
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 ripe mangoes, peeled and sliced into thin strips
- 1 tablespoon sesame seeds, toasted
- 1/4 cup shredded coconut, toasted
- 1/2 tablespoon lime juice (optional, for drizzling)
Preparation:
Step 1: Prepare the Glutinous Rice
Begin by thoroughly rinsing the glutinous rice under cold water until the water runs clear. This step helps to remove excess starch, resulting in a stickier, more evenly cooked rice. Once rinsed, place the rice in a bowl and cover it with fresh water. Allow the rice to soak for at least 1-2 hours, or even overnight. Soaking the rice hydrates it, ensuring it cooks evenly and achieves the desired sticky texture. After soaking, drain the rice completely, discarding the soaking water.
Step 2: Infuse the Coconut Milk
In a medium saucepan, combine the coconut milk, sugar, and salt. Place the saucepan over low heat and stir continuously until the sugar and salt are completely dissolved. Be careful not to boil the mixture, as this can alter the flavor and texture of the coconut milk. Once the sugar and salt have dissolved, remove the saucepan from the heat. Pour the sweetened coconut milk over the drained glutinous rice in a separate bowl. Ensure that the rice is fully submerged in the coconut milk. Allow the rice to soak in the coconut milk for at least 30 minutes, or up to an hour. This allows the rice to absorb the coconut milk, infusing it with rich, creamy flavor.
Step 3: Steam the Rice
After the rice has soaked in the coconut milk, it’s time to steam it. Transfer the rice and coconut milk mixture to a heat-proof bowl or a steamer basket lined with cheesecloth or parchment paper. Place the bowl or steamer basket over a pot of boiling water, ensuring that the water does not touch the bottom of the bowl or basket. Cover the pot tightly with a lid and steam the rice for approximately 20 minutes, or until the rice is fully cooked and tender. The rice should be sticky and slightly translucent. Check the rice periodically during steaming to ensure that the water in the pot hasn’t evaporated; add more water if necessary.
Step 4: Prepare the Mangoes and Toppings
While the rice is steaming, prepare the mangoes and toppings. Peel the ripe mangoes and slice them into thin, even strips. To toast the sesame seeds and shredded coconut, spread them separately in a dry skillet over medium heat. Toast the sesame seeds for 2-3 minutes, stirring constantly, until they are lightly golden and fragrant. Toast the shredded coconut for 3-5 minutes, stirring frequently, until it is lightly golden brown and fragrant. Be careful not to burn the sesame seeds or coconut. Remove them from the skillet and set aside to cool.
Step 5: Assemble the Mango Sticky Rice Rolls
Once the rice is cooked, remove it from the steamer and allow it to cool slightly for a few minutes. This makes it easier to handle. Lay a bamboo sushi rolling mat or a sheet of parchment paper flat on a clean work surface. Spread a thin, even layer of the cooled sticky rice over the mat or parchment paper, leaving a small border along the top edge. Arrange the mango slices in a single row along the edge of the rice closest to you. Gently lift the edge of the mat or parchment paper and begin rolling the rice and mango together, using the mat to keep the roll tight and compact. Continue rolling until you have a complete roll.
Step 6: Garnish and Serve
Once the Mango Sticky Rice Roll is assembled, sprinkle the top with toasted sesame seeds and shredded coconut. For an extra burst of flavor, drizzle a small amount of lime juice over the roll. Use a sharp knife to slice the roll into bite-sized pieces. Serve the Mango Sticky Rice Rolls immediately, or chill them in the refrigerator for later enjoyment.
Cooking Rating:
Easy
Serving Suggestions:
- Serve as a dessert, snack, or even a unique breakfast treat.
- Pair with a scoop of coconut ice cream or a dollop of whipped cream.
- Serve with a side of fresh fruit, such as strawberries or pineapple.
- Garnish with a sprig of mint for a pop of color.
Tips:
- For the best flavor, use ripe, sweet mangoes.
- Soaking the glutinous rice is essential for achieving the desired sticky texture.
- Be careful not to overcook the rice, as it can become mushy.
- Toasting the sesame seeds and shredded coconut enhances their flavor and texture.
- Use a sharp knife to slice the roll into even pieces.
Prep Time:
20 minutes (plus soaking time for rice)
Cook Time:
20 minutes
Total Time:
40 minutes (plus soaking time for rice)
Nutritional Information (per serving, approximate):
- Calories: 250-300
- Protein: 3-4 grams
- Sodium: 50-75 milligrams
Conclusion:
Mango Sticky Rice Rolls are a delightful and convenient way to enjoy the classic flavors of Mango Sticky Rice. The combination of sweet, sticky rice, luscious mangoes, and crunchy toppings makes this recipe a crowd-pleaser. Whether you’re looking for a quick dessert, a portable snack, or a unique breakfast treat, these rolls are sure to satisfy your cravings. With their easy preparation and impressive presentation, Mango Sticky Rice Rolls are a fun and delicious way to add a touch of tropical flair to any occasion.
Questions and Answers about this recipe:
Q1: Can I use regular rice instead of glutinous rice?
A: No, glutinous rice, also known as sweet rice or sticky rice, is essential for this recipe. Regular rice will not have the same sticky texture and will not hold the roll together properly.
Q2: How do I know when the glutinous rice is cooked properly?
A: The glutinous rice is cooked when it is tender, sticky, and slightly translucent. It should be easy to chew and have a slightly sweet flavor. You can test the rice by pressing a grain between your fingers; it should be soft and slightly sticky.
Q3: Can I make these rolls ahead of time?
A: Yes, you can make the Mango Sticky Rice Rolls ahead of time, but it’s best to consume them within a day or two for optimal freshness. Store the rolls in an airtight container in the refrigerator. The rice may harden slightly when chilled, but it will still be delicious.
Q4: Can I use different toppings?
A: Absolutely! Feel free to experiment with different toppings to customize the flavor and texture of the rolls. Some great options include chopped nuts, dried fruit, chocolate shavings, or a drizzle of coconut milk.
Q5: Can I add other fruits besides mango?
A: While mango is the traditional choice for this recipe, you can certainly experiment with other fruits. Ripe bananas, strawberries, or even a combination of tropical fruits like pineapple and papaya would work well. Just be sure to slice the fruit into thin strips so they can be easily rolled into the rice.
