Mango Sticky Rice Dumplings with Coconut Cream
Mango Sticky Rice Dumplings with Coconut Cream
Embark on a culinary journey to the vibrant streets of Thailand with these exquisite Mango Sticky Rice Dumplings, a creative and utterly delicious twist on the classic dessert, Khao Niao Mamuang. These aren't just any dumplings; they're pocket-sized parcels of tropical joy, capturing the essence of Southeast Asian sweets in a delightful, easy-to-eat format. Imagine tender, chewy dumplings crafted from glutinous rice flour, reminiscent of mochi or tangyuan, infused with subtle hints of coconut. Each delicate skin cradles a luscious filling of perfectly ripe, sweet mango, often combined with a whisper of sweetened sticky rice, offering a textural contrast that’s simply irresistible. Once steamed to perfection, these sweet street eats are lovingly bathed in a rich, velvety coconut cream sauce, which adds a layer of creamy indulgence. A final flourish of toasted sesame seeds introduces a nutty aroma and a delightful crunch, elevating the experience. This recipe transforms a beloved traditional dessert into an approachable, fun, and highly shareable sweet treat, perfect for impressing guests or enjoying a taste of exotic flavors at home. It’s a harmonious symphony of sweet, creamy, and chewy textures and tropical aromas that make it a standout dessert in the world of Asian street food.
- Preparation time
- 30 min
- Cooking time
- 15 min
- Total time
- 45 min
- Servings
- 16
Instructions
Prepare the Dumpling Dough
- 1In a large bowl, combine glutinous rice flour, tapioca starch, and 2 tablespoons of sugar. Whisk together until well combined.
- 2Gradually add 1/2 cup of coconut milk and 2 tablespoons of warm water to the dry ingredients, mixing with your hands until a soft, pliable dough forms. It should not be too sticky.
- 3Knead the dough for about 5 minutes until smooth. Cover the bowl with a damp cloth and let it rest for 10 minutes.
Prepare the Filling and Form Dumplings
- 1While the dough rests, gently mix the diced mango with the sweetened cooked sticky rice in a small bowl. This is your dumpling filling.
- 2Divide the dough into 16 equal pieces. Roll each piece into a small ball, then flatten it into a disc about 2-3 inches in diameter.
- 3Place about 1 teaspoon of the mango and sticky rice filling in the center of each disc. Carefully bring the edges of the dough together to seal, forming a small round or crescent-shaped dumpling. Ensure there are no cracks.
Cook the Dumplings
- 1Bring a large pot of water to a rolling boil. Gently drop the dumplings into the boiling water, a few at a time, making sure not to overcrowd the pot.
- 2Cook for 5-7 minutes, or until the dumplings float to the surface and appear plump and translucent. Remove them with a slotted spoon and transfer to an ice bath for a minute to prevent them from sticking, then drain well.
Prepare Coconut Cream Sauce and Serve
- 1In a small saucepan, combine 1/2 cup coconut milk, 2 tablespoons sugar, and a tiny pinch of salt. Heat over medium-low heat, stirring until the sugar dissolves.
- 2In a separate tiny bowl, mix 1 teaspoon cornstarch with 1 tablespoon water to create a slurry. Gradually whisk the cornstarch slurry into the coconut milk mixture. Continue to cook and stir until the sauce thickens slightly to a pourable consistency.
- 3Arrange the cooked dumplings on serving plates. Drizzle generously with the warm coconut cream sauce and sprinkle with toasted sesame seeds. Serve immediately.
Nutrition Information
- Calories
- 181 kcal
- Protein
- 2 g
- Fat
- 8 g
- Carbs
- 25 g
| Nutrient | Per serving |
|---|---|
| Calories | 181 kcal |
| Protein | 2 g |
| Fat | 8 g |
| Carbs | 25 g |
Tips
- For perfectly smooth dough, ensure your glutinous rice flour is finely ground and free of lumps before mixing.
- To prevent dumplings from sticking, lightly oil your steaming basket or boil them in abundant water, ensuring they float freely.
- These dumplings are best enjoyed warm, allowing the coconut cream to remain luscious and the dough delightfully soft.