FationateFoodBelly • Easy Recipes

Ingredients:

• 1 ripe mango, thinly sliced
• 3 rice paper sheets
• 2 cups glutinous (sticky) rice
• 2 cups coconut milk (full-fat, unsweetened)
• 1 tsp salt
• 1 tbsp sugar

Coconut Sauce

• 1 cup coconut milk (full-fat, unsweetened)
• ¼ cup sugar (adjust to taste)
• ¼ tsp salt
• 1 tsp rice flour or cornstarch (for thickening)
• ¼ cup mango-flavored kefir (optional, for a tangy twist)
• 1 tbsp water (to mix with starch)

Instructions:

1. Rinse and soak the glutinous rice in water overnight, or for at least 5–6 hours.
2. Drain the soaked rice and cook it in a rice cooker with the coconut milk, salt, and sugar. Stir well before starting the cooker.
3. In a small saucepan, combine 1 cup coconut milk, sugar, salt, and mango kefir. Heat over medium-low until it begins to simmer gently.
4. In a small bowl, mix the rice flour (or cornstarch) with 1 tbsp water to form a slurry. Stir this into the sauce and cook for another 1–2 minutes until slightly thickened. Set aside to cool.
5. Dip a sheet of rice paper briefly in warm water to soften. Place on a flat surface. Add a spoonful of cooked sticky rice and a few slices of mango. Gently roll it up like a spring roll—fold in the sides and roll tightly.
6. Serve the mango sticky rice rolls with the coconut sauce on the side for dipping or drizzling.