Ingredients
Units
Scale
For the sticky rice
- 1 cup sweet rice
- 1 1/4 cup water
- 3/4 cup canned coconut milk
- 1/3 cup coconut sugar
- Pinch of salt
For the coconut sauce
- 1/2 cup canned coconut milk
- 1 tbsp honey
- 2 tsp arrowroot starch
For the rolls
- 4–5 pieces of rice paper
- 1 large mango, sliced thin
Instructions
- Add the rice to a fine mesh strainer and rinse until the water runs clear. Add the rice to a rice cooker and cover with 1 1/4 cup water. Cook for 25 minutes in the rice cooker. Keep the rice cooker lid closed for 10 minutes after the cooking time is up.
- Using a medium pot, combine 1/2 cup coconut milk, 1/3 cup coconut sugar, and a pinch of salt. Bring to a low boil, and simmer for a few minutes until the sugar dissolves. Remove from the heat and stir into the cooked rice. Note that the rice will be a darker color than traditional sticky rice, as the coconut sugar is darker. Set aside.
- Make the coconut sauce by combining the coconut milk, honey, and arrowroot starch in a small pot. Simmer for 3-4 minutes or until the sauce is thick. Set aside.
- Working with one piece of rice paper at a time, dip it into the water to lightly soften. Add the rice paper to a plate and allow to sit for about a minute to further soften.
- Add 4-5 slices of mango to the center of the rice paper. Spoon on to large spoonfuls of sweet rice.
- Roll the rice paper by folding in the two corners, then folding up the bottom edge and rolling it into a tight spring roll. Set aside and repeat for all of the rice paper.
- Serve the mango rolls with the coconut sauce on the side for dipping.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Nutrition
- Serving Size: 1 serving
- Calories: 438
- Fat: 15.2g
- Carbohydrates: 69.7g
- Fiber: .7g
- Protein: 5.8g