Description
A delightful fusion of coconut rice and ripe mango, offering a unique sushi twist that’s visually stunning and perfect for any occasion.
Ingredients
Scale
- 1 cup glutinous rice
- 1 can (13.5 oz) coconut milk
- 1/2 cup sugar
- 1/4 teaspoon salt
- 2 ripe mangoes
- Sesame seeds (for garnish)
Instructions
- Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight.
- Drain the soaked rice and steam it in a bamboo steamer over simmering water for about 20-25 minutes, or until cooked and tender.
- Combine coconut milk, sugar, and salt in a saucepan over medium heat. Stir until the sugar dissolves completely; reserve 1/2 cup for drizzling later.
- Transfer the cooked rice to a bowl and pour the remaining coconut milk mixture over it. Stir well, and let it sit for 15 minutes to absorb the flavors.
- Slice the mangoes into thin strips for better presentation in sushi rolls.
- Take a small amount of sticky rice and flatten it on a sushi mat or plastic wrap. Place a few strips of mango on top, then roll it up tightly.
- Slice the sushi rolls into bite-sized pieces, drizzle with reserved coconut milk, and sprinkle with sesame seeds before serving.
Notes
Enjoy fresh, best when served immediately. Can be stored for up to 2 days in the refrigerator.
- Prep Time: 240 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 18g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg