Fried Sticky Rice Mango Balls
featured in Thai-Inspired Dishes You Have To Try
A recipe for fried balls made with sticky rice and fresh mango for a sweet and savory dessert.
83% would make again
Under 30 minutes
Under 30 minutes
Ingredients
for 6 balls
- ¾ cup coconut cream (175 g)
- ¼ cup palm sugar (50 g)
- ½ teaspoon salt
- 1 mango, cut into cubes
- 2 cups water (470 mL)
- 1 cup sticky rice (200 g)
- rice flour, to coat ball
- 1 can condensed milk, optional for drizzle
Nutrition Info
- Calories 448
- Fat 16g
- Carbs 67g
- Fiber 0g
- Sugar 78g
- Protein 6g
Estimated values based on one serving size.
Preparation
- 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!
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