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A handheld smartphone photo of Mango Sticky Rice Rolls showcasing the pearlescent rice texture and golden toasted coconut. (Mango Sticky Rice Rolls)

Mango Sticky Rice Rolls: A Handheld Twist on a Thai Classic

These Mango Sticky Rice Rolls feature vibrant yellow mango spears wrapped in pearlescent coconut rice and encrusted in golden-brown toasted coconut. A handheld, vegan, and gluten-free Thai dessert that is as beautiful as it is delicious.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 people
Course: Desserts, Snacks
Cuisine: Thai
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Glutinous Rice Also called Thai Sweet Rice (400g)
  • 1.5 cups Full-Fat Coconut Milk 360ml
  • 1/2 cup Granulated Sugar 100g
  • 1/2 tsp Kosher Salt 3g
  • 2 large Ripe Yellow Mangoes Sliced into spears
  • 1 cup Unsweetened Shredded Coconut 100g, toasted until golden-brown

Equipment

  • 1 Bamboo Steamer Or a tiered metal steamer
  • 1 Cheesecloth To line the steamer
  • 1 Plastic Wrap For rolling the cylinders

Method
 

Preparation
  1. Rinse the glutinous rice until water runs clear. Soak for 4 hours. Steam in a cheesecloth-lined basket for 25-30 minutes until pearlescent and tender.
  2. Heat coconut milk, sugar, and salt until dissolved. Fold into the hot steamed rice. Let rest for 20 minutes to absorb.
  3. Toast shredded coconut in a dry pan over medium heat until golden-brown and fragrant.
  4. Spread rice onto plastic wrap. Place a mango spear in the center. Roll tightly into a cylinder. Remove plastic and roll in toasted coconut flakes.

Notes

Always soak the rice for at least 4 hours for the correct texture.
Use Ataulfo mangoes for the best color and sweetness.