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Fried Sticky Rice Mango Balls

Ingredients

for 6 balls

  • ¾ cup
    coconut cream (175 g)
  • ¼ cup
    palm sugar (50 g)
  • ½ teaspoon
    salt
  • 1 mango, cut into cubes
  • 2 cups
    water (470 mL)
  • 1 cup
    sticky rice (200 g)
  • rice flour, to coat ball
  • 1 can condensed milk, optional for drizzle
    Calories 418
    Fat 15g
    Carbs 60g
    Fiber 0g
    Sugar 71g
    Protein 6g

Estimated values based on one serving size.

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Preparation

  1. Combine coconut cream, palm sugar and salt in a saucepan over medium heat. Once sugar has dissolved, remove from heat and set aside.
  2. Cut mango in half and scoop out insides using a glass. Cut into small cubes, set aside.
  3. In a medium saucepan, bring the water to a boil over medium heat. Once boiling, add the sticky rice, lower the heat to a simmer. Cover and simmer for 15-20 minutes, or until done.
  4. Transfer the rice into a mixing bowl. Pour the coconut cream mix over the sticky rice and let it absorb completely.
  5. With well-oiled hands, grab a handful of the rice, flatten, place a piece of the mango inside and wrap the rice around it. Firmly press into a ball.
  6. Roll it in rice flour and deep fry until crispy and golden brown.
  7. Drizzle with condensed milk (optional).
  8. Enjoy!
 

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