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81% would make again

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

Nutrition Info

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    Calories 448
    Fat 16g
    Carbs 67g
    Fiber 0g
    Sugar 78g
    Protein 6g

Estimated values based on one serving size.

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!

Spring is here!

This season, we have tons of easy and delicious favorites to share.

Spring is here!

This season, we have tons of easy and delicious favorites to share.

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