Coconut Rice Balls with Mango
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 6 hrs 25 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g sticky rice (Asia shop)
- 300 ml coconut milk
- 120 g suar
- 1 teaspoon salt
- 2 tablespoon sesame seeds
- 1 mango (s)
- 1 tablespoon lime juice
Print Recipe
Pin Recipe Instructions
- Soak rice in cold water for at least 5 hours.
- Heat coconut milk, sugar and salt over a low heat while stirring until the sugar and salt have dissolved.
- Drain the rice, distribute it evenly in a steamer and steam over boiling water for 25 minutes. If you don`t have a steamer insert, you can put the rice in a saucepan and add enough water so that it is about 1 cm above the rice. Cook for 25 minutes as well. Then pour it into the coconut sauce and cover it for about 15 minutes.
- Toast the sesame seeds in a pan without fat. Peel the mango and cut the pulp from the stone. Dice one half, puree the other with lime juice.
- Shape rice into 12 balls with wet hands, pressing 1 piece of mango in the middle. Roll each ball in toasted sesame seeds. Serve with mango puree.
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