Creating these Sweet Mango Sticky Rice Rolls is easier than you might think! Follow these step-by-step instructions to bring this delightful dessert to life in your kitchen. While it requires a little patience for the rice to cook, the result is well worth the effort.

Step 1: Prepare the Glutinous Rice

1. Rinse the Rice: Place the glutinous rice in a fine-mesh sieve and rinse it thoroughly under cold running water until the water runs clear. This removes excess starch and helps prevent the rice from becoming overly gummy.
2. Soak the Rice (Optional but Recommended): For the best texture, soak the rinsed rice in a bowl of water for at least 2 hours, or preferably overnight in the refrigerator. Soaking helps the rice cook more evenly and become extra tender. If you’re short on time, you can skip soaking, but the texture might be slightly less tender.
3. Drain the Rice: After soaking, drain the rice completely using a sieve.

Step 2: Cook the Sticky Rice

1. Combine Ingredients in a Pot: In a medium-sized saucepan, combine the drained glutinous rice, coconut milk, sugar, and salt. Stir well to ensure the sugar and salt are dissolved.
2. Cook on Stovetop (Method 1): Place the saucepan over medium heat and bring the mixture to a gentle simmer. Once it starts simmering, reduce the heat to low, cover the pot tightly with a lid, and cook for 18-20 minutes, or until the rice is tender and has absorbed most of the coconut milk. Avoid lifting the lid during cooking to allow the rice to steam properly.
3. Cook in Rice Cooker (Method 2): If using a rice cooker, place the drained rice, coconut milk, sugar, and salt in the rice cooker pot. Stir well, close the lid, and press the “cook” or “white rice” button. The rice cooker will automatically switch to “warm” mode when the rice is cooked.
4. Steam the Rice (Method 3 – Traditional): For a more traditional approach, you can steam the rice. Place the drained rice in a heatproof bowl or steamer basket lined with cheesecloth or banana leaves. Steam over boiling water for about 25-30 minutes, or until the rice is tender. While steaming, in a separate saucepan, gently heat the coconut milk, sugar, and salt until the sugar dissolves. Once the rice is cooked, transfer it to the saucepan with the warm coconut milk mixture and stir to combine.
5. Rest and Fluff: Once the rice is cooked using any method, remove it from the heat (or rice cooker). Let it rest, covered, for about 10-15 minutes to allow it to fully absorb any remaining liquid and become even stickier. After resting, fluff the rice gently with a fork to separate the grains and release excess steam.

Step 3: Prepare the Mangoes

1. Peel the Mangoes: Carefully peel the mangoes using a vegetable peeler or a knife.
2. Slice the Mangoes: Slice the mangoes lengthwise, avoiding the large central seed. Cut the mango flesh into thin slices or strips, about ¼ inch thick. You can adjust the thickness depending on your preference and the size of your rolls.

Step 4: Assemble the Sweet Mango Sticky Rice Rolls

1. Prepare a Work Surface: Lay out a sheet of plastic wrap or parchment paper on a clean, flat surface.
2. Spread the Sticky Rice: Take a scoop of the cooked sticky rice (about ¼ to ½ cup, depending on the desired roll size) and place it on the plastic wrap or parchment paper. Gently flatten the rice into a rectangle or oval shape, about ¼ to ½ inch thick.
3. Arrange Mango Slices: Place a few slices of mango along one edge of the flattened rice rectangle.
4. Roll it Up: Using the plastic wrap or parchment paper to help, carefully roll up the rice and mango slices tightly, like you would roll sushi. Start from the edge with the mango slices and roll away from you.
5. Seal and Shape: Once rolled, gently squeeze the roll to compact it and ensure it’s tightly sealed. You can shape the ends of the rolls by gently pressing them inwards to create a more uniform shape.
6. Repeat: Repeat steps 1-5 until all the sticky rice and mango slices are used up.

Step 5: Chill and Serve (Optional)

1. Chill (Optional): For easier slicing and a slightly firmer texture, you can chill the rolls in the refrigerator for about 30 minutes before serving. This is especially helpful if you are making them ahead of time.
2. Slice and Garnish: If chilled, remove the rolls from the refrigerator. Using a sharp knife, slice each roll into bite-sized pieces, about ¾ to 1 inch thick.
3. Garnish (Optional): Arrange the sliced Sweet Mango Sticky Rice Rolls on a serving plate. Garnish with toasted sesame seeds and fresh mint leaves, if desired.

Step 6: Enjoy!

Serve your Sweet Mango Sticky Rice Rolls immediately or within a few hours for the best taste and texture. They are a delightful treat on their own or can be paired with a scoop of coconut ice cream for an extra indulgent dessert.