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To make Sweet Mango Sticky Rice Rolls, you need the following ingredients: - 1 cup glutinous rice - 1 ½ cups coconut milk - 2 tablespoons sugar - ¼ teaspoon salt - 2 ripe mangoes, peeled and sliced into thin strips These ingredients work together to create a creamy and sweet treat. You can enhance your rolls with these optional toppings: - 2 tablespoons toasted sesame seeds - Shredded coconut These garnishes add texture and flavor to your dish. You can choose any of them based on your taste. Here are the kitchen tools you will need: - Bamboo steamer or steam-safe dish - Cheesecloth (for easy rice removal) - Mixing bowls Having the right equipment makes cooking easier and more fun! To start, rinse the glutinous rice under cold water. Do this several times until the water runs clear. This step is key to removing excess starch. It helps keep the rice from getting too gummy. After rinsing, soak the rice in fresh water. Aim for at least 4 hours, but overnight is best. When ready to cook, drain the rice well. Next, we need to steam the rice. Set up a bamboo steamer or a steam-safe dish. Line your steamer basket with cheesecloth. This makes it easy to remove the rice later. Spread the drained rice evenly in the steamer. Steam the rice for about 20 to 25 minutes. Check for doneness by looking for a translucent and tender texture. While the rice is steaming, prepare the coconut sauce. Pour 1 ½ cups of coconut milk into a saucepan. Add 2 tablespoons of sugar and ¼ teaspoon of salt. Heat this mixture over medium-low heat. Stir until the sugar dissolves completely. Avoid boiling the sauce to keep it smooth. Now for the fun part—assembling the rolls! Lay out banana leaves or parchment paper on your work surface. Take a handful of the sticky rice. Mold it into a rectangle about ½ inch thick on the leaf or paper. Leave some space around the edges. Then, add a few strips of sliced mango in the center, laying them lengthwise. Carefully fold the edges of the banana leaf or parchment over the rice and mango. Roll tightly to enclose the filling. Repeat these steps with the remaining rice and mango. Finally, arrange the rolls on a platter and drizzle with coconut sauce. Don't forget to sprinkle toasted sesame seeds on top for added flavor. To make great sticky rice, soak the rice for at least four hours. If you can, soak it overnight. This helps the rice absorb water and become tender. When you steam it, use a bamboo steamer or a heat-safe dish. Line the steamer with cheesecloth. This makes it easy to lift the rice out. Steam the rice for about 20 to 25 minutes. The rice should be translucent and soft. If it seems too dry, add a bit more coconut milk afterward. If you can't find glutinous rice, you can try using jasmine rice. It won’t be as sticky, but it still tastes good. For the coconut milk, you can use almond milk or oat milk if you need a dairy-free option. In a pinch, sugar can be replaced with honey or agave syrup. You can also switch mango for other fruits like bananas or strawberries for a fun twist. These rolls pair well with a sweet drink like coconut water or Thai iced tea. You might also try serving them with fresh fruit on the side. For a complete meal, consider adding a light salad. A mix of greens with a tangy dressing would balance the sweet rolls nicely. Feel free to drizzle extra coconut sauce over the top for added flavor. Try to arrange the rolls on a nice platter for a beautiful presentation. For the full recipe, check out the Sweet Mango Sticky Rice Rolls recipe above. {{image_4}} You can switch up the flavors in your sweet mango sticky rice rolls. Try using other fruits like bananas, strawberries, or even peaches. Each fruit brings its own taste and texture. For example, bananas add creaminess, while strawberries add a fresh bite. You can mix and match fruits to find your favorite combo. Just slice the fruit thinly and add it in the same way as mango. Making this recipe vegan or gluten-free is easy. To make it vegan, ensure your coconut milk has no added ingredients that come from animals. Most brands are already vegan. For a gluten-free option, use certified gluten-free products. Glutinous rice is naturally gluten-free, so you’re already set there. Just double-check any sauces or toppings you use. They should also be gluten-free to keep the rolls safe for all diets. How you serve the rolls can make a big difference. You can create a beautiful dessert platter. Arrange the rolls on a large plate and drizzle coconut sauce on top. Add some fresh fruit on the side for color. You could also cut the rolls into bite-sized pieces. This makes them perfect for parties or snacks. Presenting them this way allows guests to enjoy them easily. To store leftover Sweet Mango Sticky Rice Rolls, place them in an airtight container. They will stay fresh for up to three days in the fridge. Make sure the rolls are completely cool before sealing them. This keeps the moisture in and the rolls soft. If you notice any excess moisture in the container, use a paper towel to absorb it. To freeze the rolls, wrap each one tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can be frozen for up to one month. When you want to eat them, remove the rolls from the freezer and let them thaw in the fridge overnight. To reheat, steam them for a few minutes until warmed through. This helps maintain their texture and flavor. Look for signs that your rolls are no longer good to eat. If you see mold or an off smell, it's time to toss them. If the rice feels dry or hard, it may not taste good anymore. Always trust your senses. When in doubt, it's better to be safe and not eat them. Enjoy your Sweet Mango Sticky Rice Rolls while they're fresh! It takes about 30 minutes to prep and 1 hour and 15 minutes total. You will spend around 4 hours soaking the rice, so plan ahead. Cooking the rice takes about 20 to 25 minutes. After that, you mix the rice with coconut sauce and assemble the rolls. Glutinous rice is key for this recipe. It gives the rolls their sticky texture. You can try using jasmine rice, but it won't be as sticky. Other rice types will not give the same results. Stick to glutinous rice for the best flavor and texture. Yes, you can make the rolls ahead of time. Just keep them in the fridge. They taste best fresh, but you can store them for up to 2 days. Wrap them well to keep them from drying out. The texture may change a bit when stored. This dish comes from Southeast Asia, especially Thailand. It is often served as a dessert or snack. Sweet mango sticky rice is a popular street food. The dish is a symbol of Thai culture and is enjoyed during special occasions. To make these rolls gluten-free, use glutinous rice as it is naturally gluten-free. For nut-free, avoid any nut toppings. If you're vegan, ensure your coconut milk is dairy-free. You can also swap the sugar for a vegan sweetener if needed. You now know how to make delicious Sweet Mango Sticky Rice Rolls. We covered essential ingredients, from glutinous rice to ripe mangoes. I shared tips on best practices for cooking and garnishing. You can even explore variations like using different fruits. Remember, storing leftovers properly ensures you enjoy them later. This dish not only tastes great but also reflects rich cultural traditions. Enjoy your cooking journey!

Sweet Mango Sticky Rice Rolls

Indulge in the delightful taste of Sweet Mango Sticky Rice Rolls, a tropical treat that’s sure to impress! This easy-to-follow recipe combines glutinous rice, creamy coconut milk, and ripe mango for a delicious dessert. With simple ingredients and clear steps, you’ll be rolling these tasty delights in no time. Click through to explore this fruity recipe and bring a taste of paradise to your kitchen today!
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Ingredients
  

1 cup glutinous rice

1 ½ cups coconut milk

2 tablespoons sugar

¼ teaspoon salt

2 ripe mangoes, peeled and sliced into thin strips

2 tablespoons toasted sesame seeds (for garnish)

Banana leaves or parchment paper (for rolling)

Instructions
 

Rinse the Rice: Begin by rinsing the glutinous rice under cold running water. Do this several times until the water appears clear, which helps remove excess starch and prevents the rice from becoming too gummy.

    Soak the Rice: Transfer the rinsed rice to a bowl and cover it with fresh water. Soak the rice for at least 4 hours; for the best results, soak it overnight. When ready to cook, drain the rice well.

      Steam the Rice: Set up a bamboo steamer or use a steam-safe dish. Line the steamer basket with cheesecloth for easy removal. Place the drained rice in the steamer, spreading it out evenly. Steam the rice for approximately 20-25 minutes or until it is translucent and tender.

        Prepare the Coconut Sauce: While the rice is steaming, pour 1 ½ cups of coconut milk into a saucepan. Add the sugar and salt, then heat the mixture over medium-low heat. Stir until the sugar is fully dissolved but ensure not to let it boil.

          Mix Sticky Rice with Coconut Sauce: Once the sticky rice is cooked, transfer it to a large mixing bowl. Pour about 1 cup of the warm coconut sauce over the hot rice, gently mixing to ensure that each grain is coated and absorbs the creamy flavor of the coconut. Allow the rice to cool for about 30 minutes at room temperature to firm up slightly.

            Assemble the Rolls: Prepare your work surface by laying out banana leaves or parchment paper. Take a generous handful of the sticky rice and mold it into a rectangle about ½ inch thick, placing it on the leaf or paper, making sure to leave some space around the edges.

              Add Mango Filling: Arrange a few strips of the sliced mango in the center of the sticky rice rectangle, positioning them lengthwise for a nice presentation.

                Roll It Up: Carefully fold the edges of the banana leaf or parchment paper over the sticky rice and mango, rolling them tightly to enclose the filling. Repeat this process with the remaining rice and mango strips.

                  Serve: Arrange the finished rolls neatly on a serving platter. Drizzle the remaining coconut sauce over the top of the rolls. For a final touch, sprinkle toasted sesame seeds over the dish to enhance flavor and visual appeal.

                    Prep Time, Total Time, Servings: 30 minutes | 1 hour 15 minutes | 4 servings