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
  1. Soak the sticky rice (ketan rice) for at least 3 hours
  2. Rinse the rice until the water is transparent (about 3 times)
  3. Steam the rice for 35 minutes together with the pandan leaves and jeruk purut
  4. Peel the mango and cut into neat slices
  5. Spoon the rice into a bowl
  6. Mix in 200 ml coconut milk and 1/2 tsp of salt
  7. Let it rest for 20 minutes covered
  8. Cut a rice paper sheet in two
  9. Soak it in warm water for a few seconds
  10. Place on a flat plate
  11. Weigh 30 grams of ketan rice
  12. Roll a mini thick sausage with
  13. Dip in regular sugar or gula Jawa
  14. Place rice just under the center of the sheet
  15. Place 2 mint leaves above it and two slices of mango on top
  16. Fold rice sheet over the rice roll and then over the mango and close it
  17. Fold the sides of the rice paper under the rice
  18. Serve with coconut milk with two teaspoons of gula Jawa

Sources/Recipe from Pisangsusu

 

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