Mango Sticky Rice Rolls

Nutrition values are AI-estimated based on ingredients.

• 1/2 cup cooked leftover rice
• 2 tbsp coconut milk
• 2-3 drops of kewra water
• Pinch of salt
• 1/4 cup coconut milk
• 1/4 cup half and half (or just regular milk)
• 2 tbsp condensed milk
• Pinch of salt
• 1 ripe mango
• 2-3 rice paper sheets
• Sesame seeds or moong daal

1. 1In a pan, combine 2 tbsp coconut milk, 2-3 drops of kewra water, and a pinch of salt to create the sweet coconut sauce base for the rice.
2. 2Heat this mixture on a stove, stirring continuously until it comes to a gentle simmer and appears slightly thickened.
3. 3Add 1/2 cup cooked leftover white rice to the simmering coconut sauce base and stir for about 2 minutes until the rice absorbs most of the liquid, becoming glossy and sticky, then remove from heat.
4. 4In another clean pan, combine 1/4 cup coconut milk, 1/4 cup half and half (or regular milk), 2 tbsp condensed milk, and a pinch of salt for the dipping sauce.
5. 5Cook the dipping sauce mixture for 2 minutes or until it gets slightly thicker, then remove from heat.
6. 6Slice the ripe mango in half, score the flesh without cutting through the skin, and separate thin slices from the skin.
7. 7Dip a rice paper sheet into a shallow plate of water until it becomes soft and pliable, then lay it flat.
8. 8Sprinkle a small amount of black sesame seeds on the rice paper, then arrange several mango slices on one section.
9. 9Place a spoonful of the warm, sticky rice mixture on top of the mango slices, and sprinkle with more black sesame seeds.
10. 10Fold the bottom edge of the rice paper over the filling, then fold in the sides, and tightly roll it upwards to create a compact parcel.
11. 11Slice the assembled rolls in half diagonally and arrange them on a plate around the coconut dipping sauce for serving.

These instructions are our analysis of the original video. Watch on YouTube →