Mango Sticky Rice Roll Recipe: 7 Steps To Make This Delicious Summer Dish

Mango season calls for cooking up a storm of recipes in the kitchen and celebrating this beloved fruit. If you are in the mood to create a modern delight to please guests and loved ones, then nothing could be better than the Mango Sticky Rice Roll. Here’s a complete recipe by chef Neha Deepak Shah, Stahl Kitchen.

Ingredients For Mango Sticky Rice Roll

For the rice:

• 1 cup Thai white glutinous rice, soaked overnight
• 1 cup full fat coconut milk
• 3-4 tbsp granulated sugar
• ½ tsp salt

For the coconut sauce:

• ½ cup full fat coconut milk
• 2-3 tbsp granulated sugar, may vary as per the desired sweetness

For cornstarch slurry:

• 1 tsp cornflour
• 2 tsp room temperature water

To assemble:

• Rice paper, as required
• 1-2 mangoes, sliced thinly
• Some white and black sesame seeds

Mango Sticky Rice Roll Recipe

1. Rinse the rice thoroughly 3-4 times or until the water runs almost clear to remove excess starch and impurities. Then, soak the rice overnight for 8-10 hours. After soaking, drain the water and place the rice on a bamboo steamer lined with parchment paper for steaming.
2. Steam the rice for 20-25 minutes until it's cooked but still chewy. Meanwhile, heat coconut milk in a large pan over medium-high heat with sugar and salt. Let it simmer until boiling, then reduce heat to medium and stir until the sugar dissolves.
3. Add the steamed rice to the coconut milk mixture and cook for about 4 minutes, stirring until the rice absorbs the liquid and thickens. Then, turn off the heat and let it cool for 5 minutes.
4. To make the coconut sauce, combine coconut milk and sugar in the same pan over medium-high heat. Stir constantly in one direction until it boils, then reduce the heat to medium. Mix cornstarch with water, then pour it into the coconut milk mixture while stirring. Continue stirring until the sauce thickens, then transfer it to a sauce pourer or small bowl and set aside.
5. To assemble, peel the mangoes and slice them into halves. Then, cut each half into thin strips, about 1/4 inch thick.
6. To assemble the spring rolls, dip each rice paper sheet in water for a few seconds and place it on a clean surface. Sprinkle sesame seeds in the center, add mango slices and a spoonful of sticky rice. Fold the bottom edge up, then the sides, and roll it up tightly. Repeat with the remaining ingredients.
7. Keep the rolls on a platter and serve immediately with coconut sauce.

Credits: Freepik

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