How To Make Fried Sticky Rice Mango Balls
Grab a bite of this sticky fried rice mixed with coconut cream, stuffed with diced mangoes, then deep-fried until crispy and golden.
Combine coconut cream, palm sugar, and salt in a saucepan over medium heat. Once the sugar has dissolved, remove from heat and set aside.
Cut mango in half and scoop out insides using a glass. Cut into small cubes and 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 to 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 if desired. Enjoy!
- Calories: 588.98kcal
- Fat: 19.15g
- Saturated Fat: 14.58g
- Monounsaturated Fat: 2.91g
- Polyunsaturated Fat: 0.54g
- Carbohydrates: 96.21g
- Fiber: 1.62g
- Sugar: 65.47g
- Protein: 11.42g
- Cholesterol: 32.47mg
- Sodium: 322.01mg
- Calcium: 291.38mg
- Potassium: 583.96mg
- Iron: 1.27mg
- Vitamin A: 100.91µg
- Vitamin C: 23.71mg
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