Sweet Coconut Mango Sticky Rice Balls
Sweet Coconut Mango Sticky Rice Balls
Ingredients
For the Sticky Rice
- 1 1/2 cups sweet glutinous rice, rinsed
- 1 1/2 cups water
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
For the Coconut Sauce
- 1 can full-fat coconut milk, (13.5 ounces)
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon cornstarch
- 1 tablespoon water
For Assembly and Garnish
- 2 fresh mango, ripe, peeled and diced into 1/2-inch pieces
- 1 tablespoon toasted sesame seeds
- 4 fresh mint leaves, for garnish, optional
Instructions
- 1
Rinse the sweet glutinous rice thoroughly under cold water until the water runs clear. Place the rinsed rice in a medium bowl, cover with fresh water, and let it soak for at least 2 hours, or preferably overnight. This is crucial for achieving the right sticky texture.
⏱️ 120 min
- 2
Drain the soaked rice well. In a medium saucepan, combine the drained rice, 1 1/2 cups of water, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Bring to a boil over medium-high heat, then immediately reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed and the rice is tender.
⏱️ 20 min
- 3
Once cooked, remove the saucepan from the heat and let it sit, covered, for 10 minutes to allow the rice to steam and become even stickier.
⏱️ 10 min - 4
While the rice is resting, prepare the coconut sauce. In a small saucepan, whisk together the full-fat coconut milk, 1/2 cup granulated sugar, and 1/4 teaspoon salt. Heat over medium heat, stirring constantly, until the sugar dissolves and the mixture is hot but not boiling.
⏱️ 5 min
- 5
In a small bowl, whisk together the cornstarch and 1 tablespoon of water to create a slurry. Pour the cornstarch slurry into the hot coconut milk mixture, whisking continuously. Continue to cook and stir for 1-2 minutes until the sauce thickens slightly.
⏱️ 2 min
- 6
Remove the coconut sauce from the heat and set aside. It will thicken further as it cools.
⏱️ 1 min
- 7
Once the rice has rested, transfer it to a large bowl. Pour about 1/2 cup of the warm coconut sauce over the rice and gently fold it in until the rice is evenly coated and glossy. Reserve the remaining coconut sauce for serving.
⏱️ 3 min
- 8
Allow the sweetened sticky rice to cool slightly, about 10-15 minutes, until it's comfortable to handle. This will make it easier to form into balls.
⏱️ 15 min
- 9
Using slightly wet hands (to prevent sticking), take about 1 1/2 to 2 tablespoons of the sticky rice and form it into a compact ball, about 1 1/2 inches in diameter. Repeat with the remaining rice.
⏱️ 10 min
- 10
To serve, arrange the sticky rice balls on a serving platter. Place diced fresh mango around and on top of the rice balls. Drizzle generously with the reserved coconut sauce. Garnish with toasted sesame seeds and fresh mint leaves, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet Coconut Mango Sticky Rice Balls
For the Sticky Rice
- 1 1/2 cups sweet glutinous rice, rinsed
- 1 1/2 cups water
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
For the Coconut Sauce
- 1 can full-fat coconut milk, (13.5 ounces)
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon cornstarch
- 1 tablespoon water
For Assembly and Garnish
- 2 fresh mango, ripe, peeled and diced into 1/2-inch pieces
- 1 tablespoon toasted sesame seeds
- 4 fresh mint leaves, for garnish, optional
Instructions
- 1
Rinse the sweet glutinous rice thoroughly under cold water until the water runs clear. Place the rinsed rice in a medium bowl, cover with fresh water, and let it soak for at least 2 hours, or preferably overnight. This is crucial for achieving the right sticky texture.
⏱️ 120 min - 2
Drain the soaked rice well. In a medium saucepan, combine the drained rice, 1 1/2 cups of water, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Bring to a boil over medium-high heat, then immediately reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed and the rice is tender.
⏱️ 20 min - 3
Once cooked, remove the saucepan from the heat and let it sit, covered, for 10 minutes to allow the rice to steam and become even stickier.
⏱️ 10 min - 4
While the rice is resting, prepare the coconut sauce. In a small saucepan, whisk together the full-fat coconut milk, 1/2 cup granulated sugar, and 1/4 teaspoon salt. Heat over medium heat, stirring constantly, until the sugar dissolves and the mixture is hot but not boiling.
⏱️ 5 min - 5
In a small bowl, whisk together the cornstarch and 1 tablespoon of water to create a slurry. Pour the cornstarch slurry into the hot coconut milk mixture, whisking continuously. Continue to cook and stir for 1-2 minutes until the sauce thickens slightly.
⏱️ 2 min - 6
Remove the coconut sauce from the heat and set aside. It will thicken further as it cools.
⏱️ 1 min - 7
Once the rice has rested, transfer it to a large bowl. Pour about 1/2 cup of the warm coconut sauce over the rice and gently fold it in until the rice is evenly coated and glossy. Reserve the remaining coconut sauce for serving.
⏱️ 3 min - 8
Allow the sweetened sticky rice to cool slightly, about 10-15 minutes, until it's comfortable to handle. This will make it easier to form into balls.
⏱️ 15 min - 9
Using slightly wet hands (to prevent sticking), take about 1 1/2 to 2 tablespoons of the sticky rice and form it into a compact ball, about 1 1/2 inches in diameter. Repeat with the remaining rice.
⏱️ 10 min - 10
To serve, arrange the sticky rice balls on a serving platter. Place diced fresh mango around and on top of the rice balls. Drizzle generously with the reserved coconut sauce. Garnish with toasted sesame seeds and fresh mint leaves, if desired.
⏱️ 5 min