Thai Mango-Stuffed Glutinous Rice Balls
How to make healthy Glutinous Rice Balls. Our vegan gluten free Thai rice balls are stuffed with mango chunks and served with coconut sauce.
Servings: 24
Calories: 190kcal
Equipment
- Large pot
- French knife
- measuring cups
- measuring spoons
- mixing bowl
- Plastic Wrap
Ingredients
- 600 g Thai Glutinous Sticky Rice
- 900 ml Water
- 3 Mangos
- 300 ml Coconut Cream
- 4 tbsp Brown Sugar or Palm Sugar
- 1 tsp Lime Juice
- 1/4 tsp Kosher Salt
- 2 tsp Toasted Sesame Seeds
- 1 tbsp Toasted Coconut Flakes
Instructions
- In a large pot or Dutch Oven over high heat, combine the Thai sticky rice and water. Cover, bring to a boil, then reduce the heat to low. Stir, re-cover and cook for 20 minutes. Remove the pot from the heat and set aside.
- Slice fresh mango into 1/2 inch chunks and store in a small mixing bowl. Set aside.
- In a medium saucepan over high heat, combine the coconut cream, sugar, lime juice and salt. Bring to a boil. Reduce the heat to low and cover for 10 minutes. Once sauce has thickened, remove from the heat. Take 1/4 cup of the coconut sauce and add it to the cooked rice. Stir to fully incorporate.
- Line a small bowl with plastic wrap. Scoop 2 tablespoons of cooked sticky rice onto the plastic wrap. With your fingers push the rice against the sides of the bowl to create an even layer. Place 3-4 cubes of mango inside the rice. Using the plastic wrap, form the rice into a ball and twist the plastic wrap tightly to form a tight ball. Unwrap and repeat with the rest of the rice and mango.
- Arrange the rice balls into a pyramid and pour the remaining coconut cream sauce over them. Sprinkle with roasted sesame seeds and toasted coconut flakes and serve immediately.
Nutrition
Calories: 190kcal | Carbohydrates: 37.7g | Protein: 2.4g | Fat: 3.5g | Saturated Fat: 3g | Sodium: 32mg | Potassium: 122mg | Fiber: 1.1g | Sugar: 16.8g | Calcium: 16mg | Iron: 1mg
