Mango Sticky Rice Musubi
Mango Sticky Rice Musubi
Ingredients
For the Sticky Rice and Syrup
- 1 cup sticky rice, sweet rice
- 1 can coconut milk
- 1/3 cup granulated sugar
- 1 teaspoon salt
For Assembly and Dipping Sauce
- 2 mangoes, fresh, ripe, peeled and sliced
- 1 tablespoon cornstarch
- 8 sheets rice paper, approximately, depending on musubi size
- 1 tablespoon roasted sesame seeds, optional, for garnish
Instructions
- 1
Soak the sticky rice (sweet rice) in warm water for at least 2 hours. This step is crucial for proper cooking.
⏱️ 120 min
- 2
Drain the soaked rice thoroughly. Transfer the drained rice to a rice steamer or rice cooker and cook for about 30 minutes, or until the rice is soft and tender.
⏱️ 30 min
- 3
While the rice is steaming, prepare the coconut syrup. In a small pot, combine the coconut milk, granulated sugar, and salt. Heat over medium-low heat, stirring constantly, until all the sugar is completely dissolved. Do not boil.
⏱️ 5 min
- 4
Once the rice is cooked, remove it from the steamer and transfer it to a large mixing bowl.
⏱️ 1 min
- 5
Pour 2/3 of the prepared coconut syrup over the cooked rice in the bowl. Mix well with a spoon or spatula until the rice has absorbed most of the syrup.
⏱️ 2 min
- 6
Return the sweetened rice to the steamer and steam for an additional 15 minutes. This allows the rice to fully absorb the syrup and become perfectly sticky.
⏱️ 15 min
- 7
While the rice is steaming for the second time, prepare the coconut dipping sauce. Add the cornstarch to the remaining 1/3 of the coconut syrup (from step 5) in the pot. Whisk or stir until the cornstarch is fully dissolved and the sauce is slightly thickened. You can gently warm it if needed to help it thicken, but do not boil.
⏱️ 3 min
- 8
Prepare your musubi mold. Briefly wet one sheet of rice paper on all surfaces. This will make it pliable.
⏱️ 1 min
- 9
Place the softened rice paper into the musubi mold. Layer with a portion of the sticky rice, then a layer of sliced mango. Optionally, sprinkle with roasted sesame seeds.
⏱️ 2 min
- 10
Using the musubi press, firmly press down on the layers to compact them. This will create a tight, uniform musubi shape.
⏱️ 1 min
- 11
Carefully remove the musubi from the mold. Wrap the musubi with the rice paper, ensuring it's sealed. Slice the musubi in half crosswise.
⏱️ 2 min
- 12
For a final step, wrap each musubi tightly in plastic wrap. This helps to hold its shape and keeps it fresh. Repeat steps 8-11 for the remaining musubi. Serve with the coconut dipping sauce.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Mango Sticky Rice Musubi
For the Sticky Rice and Syrup
- 1 cup sticky rice, sweet rice
- 1 can coconut milk
- 1/3 cup granulated sugar
- 1 teaspoon salt
For Assembly and Dipping Sauce
- 2 mangoes, fresh, ripe, peeled and sliced
- 1 tablespoon cornstarch
- 8 sheets rice paper, approximately, depending on musubi size
- 1 tablespoon roasted sesame seeds, optional, for garnish
Instructions
- 1
Soak the sticky rice (sweet rice) in warm water for at least 2 hours. This step is crucial for proper cooking.
⏱️ 120 min - 2
Drain the soaked rice thoroughly. Transfer the drained rice to a rice steamer or rice cooker and cook for about 30 minutes, or until the rice is soft and tender.
⏱️ 30 min - 3
While the rice is steaming, prepare the coconut syrup. In a small pot, combine the coconut milk, granulated sugar, and salt. Heat over medium-low heat, stirring constantly, until all the sugar is completely dissolved. Do not boil.
⏱️ 5 min - 4
Once the rice is cooked, remove it from the steamer and transfer it to a large mixing bowl.
⏱️ 1 min - 5
Pour 2/3 of the prepared coconut syrup over the cooked rice in the bowl. Mix well with a spoon or spatula until the rice has absorbed most of the syrup.
⏱️ 2 min - 6
Return the sweetened rice to the steamer and steam for an additional 15 minutes. This allows the rice to fully absorb the syrup and become perfectly sticky.
⏱️ 15 min - 7
While the rice is steaming for the second time, prepare the coconut dipping sauce. Add the cornstarch to the remaining 1/3 of the coconut syrup (from step 5) in the pot. Whisk or stir until the cornstarch is fully dissolved and the sauce is slightly thickened. You can gently warm it if needed to help it thicken, but do not boil.
⏱️ 3 min - 8
Prepare your musubi mold. Briefly wet one sheet of rice paper on all surfaces. This will make it pliable.
⏱️ 1 min - 9
Place the softened rice paper into the musubi mold. Layer with a portion of the sticky rice, then a layer of sliced mango. Optionally, sprinkle with roasted sesame seeds.
⏱️ 2 min - 10
Using the musubi press, firmly press down on the layers to compact them. This will create a tight, uniform musubi shape.
⏱️ 1 min - 11
Carefully remove the musubi from the mold. Wrap the musubi with the rice paper, ensuring it's sealed. Slice the musubi in half crosswise.
⏱️ 2 min - 12
For a final step, wrap each musubi tightly in plastic wrap. This helps to hold its shape and keeps it fresh. Repeat steps 8-11 for the remaining musubi. Serve with the coconut dipping sauce.
⏱️ 3 min