Coconut and Mango “Sushi Roll”

 

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Thai inspired dessert, Japanese inspired presentation…brought to you by a Chinese guy. That is what FeedingTheFiya is all about!

How do I explain this dish? Imagine that Japan’s dragon roll and Thailand’s mango with sticky rice dessert had an arranged marriage forced upon them by a Chinese priest. Now imagine that they had a baby. This right here…would be that interracial baby.

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Let me explain this dish without sounding insane. The flavors are those of mangoes with sticky rice, the plating is that of a dragon roll’s. Honestly, this recipe is the sole reason I made the other two. So, if this tastes just like mangoes with sticky rice, why do I have to go through the extra steps to make this? One word…vanity.

Ask yourself, do you really need nice clothes? Do you really need jewelry? Do you really need mangoes with sticky rice caressing a banana? In roll form? With intricately placed black sesame seeds? Engulfed by toasted coconut flakes? Finished with a fine drizzle of salted coconut sauce? Then pretentiously garnished with a mango flower? The answer is…no. If I was alone, I would eat the rice out of the pot while simultaneously taking bites out of a mango. However, if I have company then my mission in that moment in time is to hear oohs and aahs accompanied by a light show made of camera flashes.

I don’t care for material goods…unless if food is considered a material good. In which case, I will kindly accept the title of a materialistic foodie forever enslaved by my unrelenting urges to devour the culinary works of others. I am lucky enough to have that option and for that, I am truly grateful. I thank my parents for working as hard as they do to give me the life they didn’t have. In our household, “I love you” is reserved for special occasions only. We, instead, voice our love with another simple statement…”sik fan la” (dinner is ready). These dinners are often times heaps of food sloppily piled on plates. Very humbling, very delicious. There is room in my heart and stomach for the humble as well as the egotistical. Today just happens to be the latter…

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Thank you for joining me on this emotional roller coaster of a blog post. This is the first recipe I ever made on my own. Give it a shot and let me know what you think!

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Coconut and Mango "Sushi Roll"
Print Recipe
Servings Prep Time
3 People 20 Minutes
Cook Time Passive Time
30 Minutes 1 Hour
Servings Prep Time
3 People 20 Minutes
Cook Time Passive Time
30 Minutes 1 Hour
Coconut and Mango "Sushi Roll"
Print Recipe
Servings Prep Time
3 People 20 Minutes
Cook Time Passive Time
30 Minutes 1 Hour
Servings Prep Time
3 People 20 Minutes
Cook Time Passive Time
30 Minutes 1 Hour
Ingredients
Coconut Sticky Rice
Salted Coconut Sauce
For the Roll
Servings: People
Instructions
  1. Cook your sticky rice with your preferred method (see notes for a link on different methods). I used a rice cooker.
  2. While the rice is cooking, melt the sugar in coconut milk over low-medium heat*. When the sugar has dissolved, remove from the heat then add the salt and pandan extract. Give it a quick stir.
  3. When the rice has cooked. Mix in the sweetened coconut milk and give it a quick stir (make sure the coconut milk is well incorporated). Then cover for 15-20 minutes. The liquid will soak up and look like this.
  4. Mix the corn starch and water and set aside for later. Over medium heat, bring the coconut milk to a gentle simmer. Add salt and corn starch mixture. You will notice that the cream will thicken slightly. Set the cream aside until you are ready to use. I spooned mine into a squeeze bottle but you can spoon it over the roll for easier clean up.
  5. Wrap a sushi bamboo mat in plastic wrap.
  6. Spread your rice over the mat about 1/4 inch thick and place your banana slice an inch above the bottom.
  7. Roll the rice, making sure to gently press the rice as you roll.
  8. This will vary by how thick your banana slice is and how hard you press but you will use about 60-70% of the rice on the mat. Fill in the empty space and repeat for the remaining rolls.
  9. Slice the mangoes into thin slices and gently press down to fan them out. Transfer the slices onto the roll (best done with a long knife).
  10. Wrap with plastic wrap and slice into 8 pieces.
  11. To serve: drizzle a little bit of the salted coconut sauce on the rice then top with toasted coconut flakes and black sesame seeds.
Recipe Notes

Other methods to cooking sticky rice here.

*Don't boil the coconut milk, we don't want to reduce the mixture.

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