Description
Sweet, creamy glutinous rice soaked in full-fat coconut milk and sugar, wrapped around fresh mango spears, rolled in golden toasted shredded coconut, and finished with a silky coconut drizzle made from the reserved coconut milk and cornstarch. A stunning Thai-inspired no-bake dessert that is as beautiful to look at as it is delicious to eat.
Ingredients
- 2 cups long-grain glutinous rice (Thai sweet rice)
- 1 can (13.5 oz) full-fat coconut milk, divided
- ½ cup granulated sugar
- ½ teaspoon sea salt
- 2 large fresh mangoes, sliced into ½-inch spears
- 1 cup unsweetened shredded coconut, toasted golden-brown
- 1 teaspoon cornstarch
Instructions
- Rinse the glutinous rice under cold water until the water runs clear. Soak in cold water for at least 2 hours or overnight. Drain completely before cooking.
- Steam the soaked and drained rice in a bamboo steamer or a steamer basket lined with cheesecloth over boiling water for 20–25 minutes until the grains are translucent, tender, and sticky throughout.
- While the rice steams, warm ¾ of the coconut milk in a small saucepan over medium-low heat with the sugar and sea salt, stirring until the sugar is fully dissolved. Do not boil.
- Transfer the steamed rice to a large bowl and pour the warm sweetened coconut milk over it. Fold gently to combine, cover, and rest for 15–20 minutes until the rice absorbs the coconut milk and becomes thick, sticky, and slightly glossy.
- Make the coconut drizzle. In a small saucepan, whisk the remaining coconut milk with the cornstarch over medium heat for 2–3 minutes until slightly thickened and smooth. Set aside to cool slightly.
- Toast the shredded coconut in a dry skillet over medium heat for 3–4 minutes, stirring constantly, until golden and fragrant. Spread onto a plate and cool completely.
- To shape the rolls, dampen your hands slightly. Take a portion of the sticky rice — about ⅓ cup — and flatten it into a rectangle on a sheet of plastic wrap. Place a mango spear along the center and use the plastic wrap to help roll the rice tightly around the mango, shaping it into a compact log. Seal the ends and press firmly to hold.
- Roll each log in the toasted shredded coconut until fully coated on all sides.
- Drizzle the coconut sauce over the finished rolls and serve at room temperature or slightly chilled.
Notes
- Soaking the glutinous rice for at least 2 hours before steaming is not optional — unsoaked rice steams unevenly and the grains will not achieve the right sticky, cohesive texture needed for rolling.
- Dampen your hands before handling the sticky rice — dry hands make working with it extremely frustrating as it sticks to everything.
- Use the ripest, sweetest mangoes you can find — the mango is the star of the roll and its natural sweetness is the most important flavor in the finished dessert.
- Prep Time: 20 minutes
- Cook Time: 30 minutes