Mango sticky rice sushi. Mango sticky rice sushi is made with coconut sugar and coconut milk for a rich, decadent texture. Each roll is filled with fresh slices of mango, which is Why we love it: Sushi isn't always a go-to for vegans because most Japanese restaurants don't have a large variety of veggie sushi, unless it's an. This mango sticky rice recipe requires just a few ingredients.
So several years went by, and I started experimenting with Sushi. And I had an idea on how to CHEAT making sticky rice with mango. You can refrigerate the rice for some time, but you may need to warm it slightly to get it to an appropriate consistancy to mold into sushi or ball shapes. You can cook Mango sticky rice sushi using 8 ingredients and 10 steps. Here is how you cook it.
Ingredients of Mango sticky rice sushi
- Prepare 1/2 cup of jasmine rice.
- You need 1/2 cup of glutinous rice.
- You need 1 of mango.
- You need 4 of oreo cookies.
- You need 3 tbsp of condensed milk.
- Prepare 4 tbsp of dessicated coconut.
- It’s 4 tbsp of brown sugar.
- You need Dash of cocoa powder.
Sweetened coconut milk flavors sticky rice, which is then served with fresh mango in this deliciously refreshing take on the traditional Thai treat. This wonderful and authentic-tasting Thai dessert is as good, if not better, than any sweet sticky rice with Mango available in Thai restaurants. This mango sticky rice is creamy, sweet, and fresh – a delicious Thai dessert combining warm coconut sticky rice and fresh slices of mango. The glutinous rice has a deliciously sticky, almost 'sushi rice' style texture, which soaks up the sweet coconut milk sauce to become deliciously gooey.
Mango sticky rice sushi step by step
- Soak glutinous rice in cold water for a few hours.
- Cook both jasmine and glutinous rice (in a rice cooker or however you'd like).
- Peel and cut mango into 1cm by 1cm strips. Also cut into thin slices for topping..
- In a microwaveable bowl, combine brown sugar and coconut, microwave for 30s so the brown sugar is partially melted.
- In a food processor, pulverize oreos into a powder. Use a bag and fists if you must.
- When the rice is ready, mix in a few tablespoons a condensed milk until the desired texture is acheived. We don’t want a pudding texture, nor do we want individual grains..
- When the rice is properly combined, lay out a piece of plastic wrap on your sushi mat. Spread out the rice into a square, keeping the thickness to 0.5-1cm..
- Try to fill the square as much as possible, while allowing overflow space. Sprinkle the oreo crumbs on top until it’s evenly covered. Now take your mango strips and coconut mixture, and place in a line 2 inches near the edge of one side. The photo here replaces cranberry sauce but tbh coconut is better.
- Roll up one side while holding onto your fillings to avoid it from slipping. Tuck it around your filling, while pulling out the plastic wrap so it doesn’t get rolled in. Continue rolling, while evenly applying pressure to the roll. Once you get to the other side, give it a full roll to regain the circular shape..
- Slice (dip knife in water in between), and top with mango slices and a sprinkling of cocoa powder..
Mango sticky rice – The sweet gooey, nutty sticky rice is served with lucious coconut cream and sliced mango. Ripe mangoes are key to creating the best mango sticky rice. If your mangoes are still tough, simply store them at room temperature to let them ripen further before cutting them. The main reason I order Thai food is for the mango sticky rice. This is a classic take on the Thai dessert and uses a different method than you would expect for cooking rice.