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Mango Sticky Rice Salad RollsMango Sticky Rice Salad Rolls

Mango Sticky Rice Salad Rolls

Make this Southeast Asian classic dessert with warm, chewy rice doused in coconut milk and topped with fresh mangos. Sprinkle some toasted sesame seeds on top for a touch of extra flavour and colour!
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Recipe - Richmond - Ackroyd
mango sticky rice with sesame seeds
Mango Sticky Rice Salad Rolls
Prep Time60 Minutes
Servings6
Cook Time30 Minutes
Ingredients
2 cups of glutinous fice
2 cups Western Family premium coconut milk
6 tbsp granulated sugar
½ tsp kosher salt
2 tsp Western Family cornstarch
Directions
  1. Wash sticky rice by placing the rice into a large bowl, adding plenty of room temperature water and swishing the rice around until the water is cloudy. Pour out the water and repeat the washing process until the water runs mostly clear. Drain the rice well and then put the rice in a heatproof bowl.
  2. Pour boiling hot water into the bowl with washed rice, making sure all the rice grains are fully submerged by an inch. Soak for 20 minutes. After rice has soaked for 20 minutes, carefully drain the water.
  3. Set up a steamer basket over a large pot and bring steaming water to a boil. Soak a large cloth in water and line the steamer basket with it, this will prevent the rice from sticking to it.
  4. Transfer soaked rice to the cloth-lined steamer basket into an even layer. Steam over boiling water for 20-30 minutes. Check the middle part of the rice, and if there are no more opaque centers, it's done and ready to serve.
  5. While the rice is steaming prepare the coconut sauce. In a medium pot, combine Western Family coconut milk, granulated sugar, and salt. Bring the mixture to a gentle simmer. Remove from heat.
  6. Once the rice is ready, transfer cooked rice to a large bowl and add half of the coconut milk mixture to the rice. Stir until combined.
  7. With the remaining coconut milk, add cornstarch, and cook over medium heat until the sauce thickens. This will become the dipping sauce for the salad rolls.
  8. To assemble, fill a large bowl with warm water and soak one piece rice paper in the water until it softens.
  9. Transfer the soaked rice paper to a large plate or cutting board, add two large spoonfuls of rice and one sliced mango cheek right above it. Fold the bottom of the rice paper up on the rice and fold in left and right edges of the rice paper over the rice and mango. Then keep rolling firmly. The rice paper is sticky, it will seal itself. Repeat with remaining ingredients.
  10. Top with black sesame seeds if desired and serve with coconut sauce on the side. Enjoy right away.
60 minutes
Prep Time
30 minutes
Cook Time
6
Servings

Directions

  1. Wash sticky rice by placing the rice into a large bowl, adding plenty of room temperature water and swishing the rice around until the water is cloudy. Pour out the water and repeat the washing process until the water runs mostly clear. Drain the rice well and then put the rice in a heatproof bowl.
  2. Pour boiling hot water into the bowl with washed rice, making sure all the rice grains are fully submerged by an inch. Soak for 20 minutes. After rice has soaked for 20 minutes, carefully drain the water.
  3. Set up a steamer basket over a large pot and bring steaming water to a boil. Soak a large cloth in water and line the steamer basket with it, this will prevent the rice from sticking to it.
  4. Transfer soaked rice to the cloth-lined steamer basket into an even layer. Steam over boiling water for 20-30 minutes. Check the middle part of the rice, and if there are no more opaque centers, it's done and ready to serve.
  5. While the rice is steaming prepare the coconut sauce. In a medium pot, combine Western Family coconut milk, granulated sugar, and salt. Bring the mixture to a gentle simmer. Remove from heat.
  6. Once the rice is ready, transfer cooked rice to a large bowl and add half of the coconut milk mixture to the rice. Stir until combined.
  7. With the remaining coconut milk, add cornstarch, and cook over medium heat until the sauce thickens. This will become the dipping sauce for the salad rolls.
  8. To assemble, fill a large bowl with warm water and soak one piece rice paper in the water until it softens.
  9. Transfer the soaked rice paper to a large plate or cutting board, add two large spoonfuls of rice and one sliced mango cheek right above it. Fold the bottom of the rice paper up on the rice and fold in left and right edges of the rice paper over the rice and mango. Then keep rolling firmly. The rice paper is sticky, it will seal itself. Repeat with remaining ingredients.
  10. Top with black sesame seeds if desired and serve with coconut sauce on the side. Enjoy right away.