Mango Sticky Rice in Crispy Rice Paper

This is a crispy rice paper recipe that will fill your sweet tooth - Mango Sticky Rice in Crispy Rice Paper!

If you haven't made this little rice paper pillows yet, you need to try it because with each crispy bite you get sticky rice mixed with creamy, coconut milk and fresh, seasonal mango.

This is a fun twist you you would not expect! You will fall in love so run to your kitchen and make this today!

Why you'll love this recipe

This crispy rice paper recipe with mango sticky rice is a unique combination that fills every sweet tooth. Mango sticky rice is a traditional Thai dessert and this levels it up when you wrap it in crispy rice paper

Ingredients

For the Rice:

• Glutinous rice - Also known as sweet rice, this type of rice is stickier than other rice and is the glue of the recipe.
• Water - What you need to cook the glutinous rice (I used a rice cooker for this recipe).

For the Coconut Sauce:

• Coconut milk - Use the full-fat version and a brand from an Asian supermarket (e.g. Chaokoh).
• Sugar - Adds a touch of sweetness to the coconut milk.
• Salt - There is more salt than you think for this recipe but it really balances out the sweetness of the coconut milk.
• Cornstarch - Helps to thicken up the coconut milk.
• Mango - Fresh, seasonal mango is important for this recipe!

Rice Paper Wrapper:

• Rice paper - This will be used as the outer layer to wrap each delicious, crispy bite!

How to Make Mango Sticky Rice in Crispy Rice Paper

Step 1: Cook the Sticky Rice

Rinse the rice thoroughly and drain all the water. Add the rinsed rice and fresh water to a rice cooker and turn it on, preferably using the sweet rice function. Let the rice cook completely.

Step 2: Prepare the Coconut Sauce

While the rice is cooking, combine coconut milk, sugar, and salt in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture is hot.

Add the cornstarch slurry and continue stirring until the sauce thickens. Turn off the heat and set aside.

Step 3: Mix the Coconut Sauce with the Rice

Once the rice is fully cooked, pour 1 cup of the prepared coconut sauce into the rice and mix well until the sauce is fully absorbed. Let the rice cool for about 10 minutes.

Step 4: Assemble the Rice Paper Bites

Dip a sheet of rice paper in warm water to soften. Place 2-3 tablespoons of sticky rice in the center, then top with 1-2 pieces of mango.

Fold the sides in, then roll from the bottom up to form a pillow-shaped parcel. Double wrap each bite with a second sheet of softened rice paper for extra crispiness.

Step 5: Pan Fry the Bites

Heat 2 tablespoons of oil in a pan over medium heat. Place the wrapped bites in the pan and fry for about 4-5 minutes, turning occasionally, until golden brown on all sides.

Remove from heat and let cool for 5-10 minutes.

Step 6: Serve and Enjoy

Serve the crispy rice paper bites warm with the remaining coconut sauce for dipping. Enjoy!

Storage

I recommend eating this as fresh as possible. However, if you'd like, you can prep each bite then wrap it in a wet towel to keep it moist and shallow fry them in a pan at a later time.

Even with this method, I only recommend prepping a few hours ahead of time and not the night before.

Mango Sticky Rice in Crispy Rice Paper

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Serves: 3-4 Prep Time: 30 Mins Cooking Time: 20 Mins 20 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 10 voted )

Ingredients

1.5 cups glutinous rice

1 and ⅓ cup water

1.5 cups full-fat coconut milk (1 can)

⅓ cup sugar ½ teaspoon salt

1 tablespoon and 1 teaspoon cornstarch + 2 tablespoon warm water

1 large mango, cut into ½ inch thin strips

8-10 sheets rice paper (22cm round)

Instructions

1. Rinse rice and drain all of the water. Add rice and water to a rice cooker and turn on (preferably with sweet rice function).
2. While rice is cooking, add coconut milk, sugar, and salt to a small sauce pot and cook over medium heat until hot and sugar is melted. Add cornstarch slurry and stir until thickened and turn off heat.
3. After rice is cooked, pour 1 cup of coconut milk into rice and stir to mix well until sauce is absorbed. Let rice cool down for 10 mins.
4. To assemble, dip rice paper in warm water to rehydrate. Place about 2-3 tablespoon sticky rice then 1-2 pieces of mango on top. Wrap the sides, then fold from the bottom to the top until you get a pillow shape. Double wrap each bite with a second piece of hydrated rice paper.
5. In a pan, add 2 tablespoon of oil and pan fry each crispy rice paper bite for 4-5 mins until golden brown on all sides. Remove from heat and let cool for 5-10 mins. Serve with the remaining coconut sauce.