FeedingTheFiya

Coconut and Mango “Sushi Roll”

CourseDessert
Cuisine“Made In China”, Japanese, Thai

Servings	Prep Time
3People	20Minutes

Cook Time	Passive Time
30Minutes	1Hour

Servings	Prep Time
3People	20Minutes

Cook Time	Passive Time
30Minutes	1Hour

Ingredients

Coconut Sticky Rice

1cup Glutinous White RiceWashed and soaked for at least 1 hour
1cup Coconut Milk
1/2cup Sugar
1/2tsp Salt
1tsp Pandan ExtractSubstitute with 1-2 pandan leaves tied in a knot

Salted Coconut Sauce

1/2cup Coconut Milk
1/4tsp Salt
1tsp Corn Starch
1tbsp Water

For the Roll

Instructions

Cook your sticky rice with your preferred method (see notes for a link on different methods). I used a rice cooker.
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.
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.
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.
Wrap a sushi bamboo mat in plastic wrap.
Spread your rice over the mat about 1/4 inch thick and place your banana slice an inch above the bottom.
Roll the rice, making sure to gently press the rice as you roll.
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.
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).
Wrap with plastic wrap and slice into 8 pieces.
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.