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Sweet Mango Sticky Rice Rolls

A hand-held version of the beloved Thai dessert, these Sweet Mango Sticky Rice Rolls are comforting and full of warm coconut flavor, perfect for sharing with loved ones.
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Prep Time 4 hours
Cook Time 30 minutes
Total Time 4 hours 30 minutes
Servings: 6 rolls
Course: Dessert, Snack
Cuisine: Thai
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Sticky Rice
  • 1 cup glutinous rice Use sticky rice for the best texture.
  • 1 cup coconut milk Heated with sugar and salt for flavor.
  • 1/2 cup sugar To sweeten the coconut sauce.
  • 1/4 teaspoon salt Enhances flavor.
For the Filling
  • 2 ripe mangoes Choose ripe but firm mangoes for slicing.
  • Fresh mint leaves For garnish.
  • Toasted sesame seeds For garnish.
  • Rice papers For rolling the sticky rice and mango.

Method
 

Preparation
  1. Soak 1 cup of glutinous rice in water for at least 4 hours or overnight.
  2. Drain the soaked rice and steam it in a cheesecloth-lined steamer over boiling water for 25-30 minutes until tender and translucent.
  3. In a saucepan, heat 1 cup coconut milk, 1/2 cup sugar, and 1/4 teaspoon salt over medium heat until sugar dissolves; remove from heat and reserve a few tablespoons of sauce.
  4. Gently mix the cooked rice with the remaining coconut sauce and let it absorb flavors for 10-15 minutes.
  5. Peel and thinly slice the ripe mangoes into strips.
Assembly
  1. Soften a rice paper sheet by dipping it into warm water for 10-15 seconds; lay flat on a damp towel.
  2. With wet hands, spread a thin layer of sticky rice on the center, add mango slices, and optional shredded coconut.
  3. Fold the sides over the filling and roll tightly like a spring roll; repeat for all rolls.
  4. Place rolls seam side down on a plate and refrigerate for 30 minutes to firm up.
Serving
  1. Slice rolls if desired, arrange on a platter, drizzle with reserved coconut sauce, and garnish with mint leaves and sesame seeds.

Notes

Use slightly wet hands when handling the rice to prevent sticking. Don't over-soak rice paper; 10-15 seconds is usually perfect. Store leftover rolls in an airtight container in the refrigerator for up to 2 days.