Sort ingredients
sinainn
QR Code
Listen
Pdf
Rinse rice and drain all of the water. Add rice and water to a rice cooker and turn on (preferably with sweet rice function). 2. While rice is cooking, add coconut milk, sugar, and salt to a small sauce pot and cook over medium heat until hot and sugar is melted. Add cornstarch slurry and stir until thickened and turn off heat. 3. After rice is cooked, pour 1 cup of coconut milk into rice and stir to mix well until sauce is absorbed. Let rice cool down for 10 mins. 4. To assemble, dip rice paper in warm water to rehydrate. Place about 2-3 Tbsp sticky rice then 1-2 pieces of mango on top. Wrap the sides, then fold from the bottom to the top until you get a pillow shape. Double wrap each bite with a second piece of hydrated rice paper. 5. In a pan, add 2 Tbsp of oil and pan fry each crispy rice paper bite for 5 mins until golden brown on all sides. Remove from heat and let cool for 10 mins. Serve with the remaining coconut sauce.