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Mango Sticky Rice Spring Roll
Thai Cuisine
MANGO STICKY RICE SPRING ROLL
Ingredients
- 1 ripe mango
- 250 grams of ketan rice (sticky rice)
- 200 ml of coconut milk
- 80 – 100 grams of sugar
- 2 pandan leaves
- 2 jeruk purut leaves
- 1/2 teaspoon of salt
- a handful of mint leaves
- pack of (Vietnamese) rice flour sheets (square or round)
Sauce
- 100 ml of coconut milk
- 2-3 teaspoons of Javanese sugar/palm sugar
- Soak the sticky rice (ketan rice) for at least 3 hours
- Rinse the rice until the water is transparent (about 3 times)
- Steam the rice for 35 minutes together with the pandan leaves and jeruk purut
- Peel the mango and cut into neat slices
- Spoon the rice into a bowl
- Mix in 200 ml coconut milk and 1/2 tsp of salt
- Let it rest for 20 minutes covered
- Cut a rice paper sheet in two
- Soak it in warm water for a few seconds
- Place on a flat plate
- Weigh 30 grams of ketan rice
- Roll a mini thick sausage with
- Dip in regular sugar or gula Jawa
- Place rice just under the center of the sheet
- Place 2 mint leaves above it and two slices of mango on top
- Fold rice sheet over the rice roll and then over the mango and close it
- Fold the sides of the rice paper under the rice
- Serve with coconut milk with two teaspoons of gula Jawa
Sources/Recipe from Pisangsusu
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£13.99 Bag
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