This is a crispy rice paper recipe that will fill your sweet tooth – Mango Sticky Rice in Crispy Rice Paper! If you haven’t made this recipe yet, you need to try it because with each crispy bite you get sticky rice mixed with creamy, coconut milk and fresh, seasonal mango. You will fall in love so run to your kitchen and make this today!
Why you’ll love this recipe
This crispy rice paper recipe with mango sticky rice is a unique combination that fills every sweet tooth. Mango sticky rice is a traditional Thai dessert and this levels it up when you wrap it in crispy rice paper
Ingredients
- Glutinous rice – Also known as sweet rice, this type of rice is stickier than other rice and is the glue of the recipe.
- Water – What you need to cook the glutinous rice (I used a rice cooker for this recipe).
- Coconut milk – Use the full-fat version and a brand from an Asian supermarket (e.g. Chaokoh).
- Sugar – Adds a touch of sweetness to the coconut milk.
- Salt – There is more salt than you think for this recipe but it really balances out the sweetness of the coconut milk.
- Cornstarch – Helps to thicken up the coconut milk.
- Mango – Fresh, seasonal mango is important for this recipe!
- Rice paper – This will be used as the outer layer to wrap each delicious, crispy bite!
How to Make Mango Sticky Rice in Crispy Rice Paper
- Rinse rice and drain all of the water. Add rice and water to a rice cooker and turn on (preferably with sweet rice function).
- While rice is cooking, add coconut milk, sugar, and salt to a small sauce pot and cook over medium heat until hot and sugar is melted. Add cornstarch slurry and stir until thickened and turn off heat.
- After rice is cooked, pour 1 cup of coconut milk into rice and stir to mix well until sauce is absorbed. Let rice cool down for 10 mins.
- To assemble, dip rice paper in warm water to re-hydrate. Place about 2-3 Tbsp sticky rice then 1-2 pieces of mango on top. Wrap the sides, then fold from the bottom to the top until you get a pillow shape. Double wrap each bite with a second piece of hydrated rice paper.
- In a pan, add 2 Tbsp of oil and pan fry each crispy rice paper bite for 5 mins until golden brown on all sides. Remove from heat and let cool for 10 mins. Serve with the remaining coconut sauce.
Storage
I recommend eating this as fresh as possible. However, if you’d like, you can prep each bite then wrap it in a wet towel to keep it moist and shallow fry them in a pan at a later time. Even with this method, I only recommend prepping a few hours ahead of time and not the night before.
