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.
Serves:
Ingredients
- ¾cupcoconut cream
- ¼cuppalm sugar
- ½tspsalt
- 1mango,cut into cubes
- 2cupswater
- 1cupsticky rice
- rice flour,to coat ball
- 1cancondensed milk,optional, for drizzle
Instructions
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Combine coconut cream, palm sugar, and salt in a saucepan over medium heat. Once the sugar has dissolved, remove from heat and set aside.
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Cut mango in half and scoop out insides using a glass. Cut into small cubes and set aside.
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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.
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Transfer the rice into a mixing bowl. Pour the coconut cream mix over the sticky rice and let it absorb completely.
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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.
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Roll it in rice flour and deep fry until crispy and golden brown.
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Drizzle with condensed milk if desired. Enjoy!
Nutrition
- Calories:Â 588.98kcal
- Fat:Â 19.15g
- Saturated Fat:Â 14.58g
- Monounsaturated Fat:Â 2.91g
- Polyunsaturated Fat:Â 0.54g
- Carbohydrates:Â 96.21g
- Fiber:Â 1.62g
- Sugar:Â 65.47g
- Protein:Â 11.42g
- Cholesterol:Â 32.47mg
- Sodium:Â 322.01mg
- Calcium:Â 291.38mg
- Potassium:Â 583.96mg
- Iron:Â 1.27mg
- Vitamin A: 100.91µg
- Vitamin C:Â 23.71mg
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