Mango Sticky Rice Rolls

Ingredients

• 2 ripe mango
• 1 cup glutinous rice
• 1 cup water
• 3 tbsp sugar
• 1/2 cup coconut milk
• 1/2 cup coconut cream (skimmed off the top of the coconut milk)
• Sprinkle of sesame oil
• Sesame seeds
• 4 pcs rice paper

Directions

• Soak the glutinous rice in room-temperature water for 30 minutes, then wash it a few times. Cook it in a rice cooker, or on the stove: add 1 cup water, bring to a boil on high, then cover and simmer until the water is fully absorbed (roughly 12 to 15 minutes).
• Open a can of full-fat coconut milk and skim the top layer of coconut cream into a small bowl to use as a dipping sauce later.
• Pour 1/2 cup of the coconut milk into a saucepan, add the sugar and stir until dissolved and heated through.
• Once the rice is cooked, pour the hot sweetened coconut milk over it and mix well. Cover and leave 20 minutes so the milk fully absorbs.
• Quickly dip a rice paper sheet into a shallow bowl of warm water and lay it flat on a plate. Add sesame seeds, then mango, then sticky rice. Fold in the sides and roll up from the bottom like a burrito.
• Serve with the reserved coconut cream as a creamy dipping sauce.

From eatingwithkirby on Instagram.