I used approx. Coat/roll the shaped mochi with desiccated coconut. First, measure out 1 cup of glutinous rice flour (also called 'sticky rice flour') into a mixing bowl. Add 1/2 teaspoons of salt. Please do not use only images without prior permission. In a medium saucepan, bring the water to a boil over medium heat. rice flour Roll it in rice flour and deep fry until crispy and golden brown. And then drain. Take a 30g piece of dough and flatten it into a round disc (approx the size of your palm), and wrap as much mango cubes as desired. Put pressure on the skin side of the mango so the mango cubes pop out. Arrange the rice balls in a pile and pour the coconut cream sauce over them. Cover, bring to a boil, then reduce the heat to low. To cook the balls, bring water to boil in a large pot. Try them yourself! This blog is a collection of my recipes, cooking tips and restaurant reviews. Wear a pair of plastic gloves and grease it with some oil. 1/4 cup of palm sugar Knead several minutes to form dough. On a cutting board, cut a mango ¼-inch (6-mm) away from the stem on both sides. Bring to a boil. , Spicy Whole Wheat Linguinu with Sausage and Roasted Peppers, 3 cups sweet glutinous rice, rinsed (600 g), 1 ¼ cups coconut cream, unsweetened (300 mL). Your email address will not be published. Enjoy! Remove tray/bowl from steamer and stir the cooked dough with a flat plastic knife. Guys, I have been a mango girl in April, as I just published, Hong Shao Rou Recipe—(Red Braised Pork Belly). 1 cup of sticky rice Line a small bowl with plastic wrap. Enjoy! Push the rice against the sides of the bowl to create an even layer. Drizzle with condensed milk (optional). There are an assortment of fillings that can be used, with red bean paste and peanut butter being the more common ones. Once boiling, add the sticky rice, lower the heat to a simmer. Log in, Small Sticky Rice Balls over Mango Smoothie, Small sticky rice balls over mango smoothie. Set aside until ready to use. Blend until smooth. Transfer the rice into a mixing bowl. NB: the dough needs to still be warm in order for it be pliable, so don't cool it for too long, just long enough for it to be handled with your hands. Or you can firstly take one third out and shape it into a thin long log for an equal segmentation. It is typical street food in Thailand, especially during summer, when mango is in season. Also known as Glutinous Rice Balls or Law-Mai-Chee in Chinese, these are a Chinese dessert made from glutinous rice flour. Place 3 cubes of mango inside the rice. With well-oiled hands, grab a handful of the rice, flatten, place a piece of the mango inside and wrap the rice around it. In a large pot over high heat, combine the rice and water. Stir, re-cover and cook for 20 minutes. In a medium saucepan over high heat, combine the coconut cream, sugar, and salt. Mango Mochi/Glutinous Rice Balls/Sticky Rice Balls. D.Schmidt. https://www.thespruceeats.com/mango-sticky-rice-dessert-3217361 I decided to use mangoes since mangoes are in season now, so they're nice, sweet and juicy. Anyway, use the most comfort way to make small around balls. This dessert is also popular in other South East Asia countries, including my hometown, Malaysia. Unwrap and repeat with the rest of the rice and mango. Best Mango Sticky Rice Recipe - How To Make Mango Sticky Rice Lay the smoothie firstly and then add mango cubes and sticky rice balls. I went to a surprise hen's afternoon tea party today. Cover and simmer for 15-20 minutes, or until done. Using the plastic wrap, form the rice into a ball and twist the plastic wrap tightly. Take one side of the mango and make 3-4 cuts vertically and horizontally to create a grid. Add in the oil. In a large bowl, mix glutinous rice flour with water. Using the plastic wrap, form the rice into a ball and twist the plastic wrap tightly. https://cookingtv-channel.com/mango-stuffed-sticky-rice-balls All images & content are copyright protected. And then take a small portion; shape the portion into a small around ball (size should be similar to litter finger top). Push the rice against the sides of the bowl to create an even layer. Pour this and evaporated milk into the flour mixture and mix till smooth and well blended. condensed milk (optional for drizzle). Mango-stuffed sticky rice balls are a delicious spin on the traditional dessert! Measuring Out Glutinous Rice Flour. Place 3 cubes of mango inside the rice. 300g glutinous rice flour 60g rice flour 1 tbsp Santan powder (coconut cream powder) 1.5 tbsp corn oil 200ml hot water + 60g caster sugar 160ml evaporated milk 250ml mango nectar juice 2 ripe mangoes (diced into small cubes) desiccated coconut for coating Method. Prepare mango, cut into small cubes, set aside. Once sauce has thickened slightly, remove from the heat and set aside. Once sugar has dissolved, remove from heat and set aside. 图片和文字未经授权，禁止转载和使用。, « Shui Zhu Pork- Szechuan Pork in Spicy Broth. Cut off all of the cubes of mango. Ingredients: 3/4 cup of coconut cream 1/4 cup of palm sugar 1/2 tsp of salt All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission, I Tried To Make Mini Donut Cereal • Tasty, How To Make 3 Different Recipes With Kimchi • Tasty, Binging with Babish: Buttered Noodles from Community. Mango sticky rice (khao neow mamuang / ข้าวเหนียวมะม่วง) is an amazing and authentic Thai dessert. Arrange the rice balls in a pile and pour the coconut cream sauce over them. This type of flour is readily available at Asian/Chinese food stores. Hello Guys, CLICK HERE to ensure the best Cookbook for you to organize your recipes. FULL RECIPE: https://tasty.co/recipe/mango-stuffed-sticky-rice-balls, Posted by Tasty on Wednesday, April 10, 2019, Mango-stuffed sticky rice balls are a delicious spin on the traditional dessert! Strain batter into a greased tray/bowl and steam on high heat for 30 minutes. A popular Chinese style dessert—Small sticky rice balls over Mango smoothie. Remove the pot from the heat and set aside. Dissolve sugar in 200ml of hot water. Reduce the heat to low and cover for 10 minutes. 2 cups of water 1/2 tsp of salt Firmly press into a ball. Serve mochi chilled or at room temperature. Put 2/3 of the mango cubes and banana in your blender and add coconut milk(I do not list a specific amount because I cannot define the size of the mango, So adjust it according to your own experience. mango 3/4 cup of coconut cream Pour the coconut cream mix over the sticky rice and let it absorb completely. Leave dough aside to cool. Stir in the mango nectar. Transfer them out and soak in iced water until completely cooled down (to make them more elastic). Wondering what I could bring along to this party, I looked into my pantry and saw that I had some glutinous rice flour expiring soon so I thought of using it to make mango mochi.