Ingredients
6
6 servings
- •¾ cup coconut cream
- •¼ cup palm sugar
- •½ teaspoon salt
- •1 mango, cut into cubes
- •2 cups water
- •1 cup sticky rice
- •rice flour, to coat ball
- •1 can condensed milk, optional for drizzle
Instructions
- 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!
Nutritional Facts
Per 6 servings
- Calories: 448
- Carbohydrate: 67g
- Fat: 16g
- Fiber: 0g
- Protein: 6g
- Sugar: 78g
Related Recipes
Mango-Stuffed Sticky Rice Balls
Thai Mango Sticky Rice
Sticky Rice with Coconut Milk and Mango
Sweet Sticky Rice with Mangoes
Purple Sticky Rice with Mango
Sweet Sticky Rice and Mango
Mango with Sticky Coconut Rice (Kao Niaw)
Karioka Sweet Rice Balls
Stir-Fried Mango Chicken
Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang)
Chinese Fried Sesame Dessert Balls (Jian Dui)
