Mango Stuffed Sticky Rice Balls Recipe By Tasty
FRIED STICKY RICE MANGO BALLS RECIPE BY TASTY
Here's what you need: coconut cream, palm sugar, salt, mango, water, sticky rice, rice flour, condensed milk
Provided by Tasty
Categories Snacks
Yield 6 balls
Number Of Ingredients 8
Steps:
- Combine coconut cream, palm sugar and salt in a saucepan over medium heat. Once sugar has dissolved, remove from heat and set aside.
- Cut mango in half and scoop out insides using a glass. Cut into small cubes, set aside.
- 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.
- Transfer the rice into a mixing bowl. Pour the coconut cream mix over the sticky rice and let it absorb completely.
- 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.
- Roll it in rice flour and deep fry until crispy and golden brown.
- Drizzle with condensed milk (optional).
- Enjoy!
Nutrition Facts : Calories 448 calories, Carbohydrate 67 grams, Fat 16 grams, Fiber 0 grams, Protein 6 grams, Sugar 78 grams
MANGO-STUFFED STICKY RICE BALLS RECIPE BY TASTY
Here's what you need: sweet glutinous rice, water, mangoes, coconut cream, sugar, salt
Provided by Julie Klink
Categories Desserts
Yield 22 rice balls
Number Of Ingredients 6
Steps:
- In a large pot over high heat, combine the rice and water. Cover, bring to a boil, then reduce the heat to low. Stir, re-cover and cook for 20 minutes. Remove the pot from the heat and set aside.
- On a cutting board, cut a mango ¼-inch (6-mm) away from the stem on both sides. Take one side of the mango and make 3-4 cuts vertically and horizontally to create a grid. Put pressure on the skin side of the mango so the mango cubes pop out. Cut off all of the cubes of mango. Repeat with the rest of the mangoes. Set aside until ready to use.
- In a medium saucepan over high heat, combine the coconut cream, sugar, and salt. Bring to a boil. Reduce the heat to low and cover for 10 minutes. Once sauce has thickened slightly, remove from the heat and set aside.
- Line a small bowl with plastic wrap. Scoop about 2 tablespoons of rice onto the plastic wrap. Push the rice against the sides of the bowl to create an even layer. Place 3 cubes of mango inside the rice. Using the plastic wrap, form the rice into a ball and twist the plastic wrap tightly. Unwrap and repeat with the rest of the rice and mango.
- Arrange the rice balls in a pile and pour the coconut cream sauce over them. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 137 calories, Carbohydrate 22 grams, Fat 3 grams, Fiber 0 grams, Protein 0 grams, Sugar 25 grams
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