Breakfast & Lunch
Here’s what you will need:
3/4 cup of coconut cream
1/4 cup of palm sugar
1/2 tsp of salt
2 cups of water
1 cup of sticky rice
Condensed milk (optional for drizzle)
Combine coconut cream, palm sugar and salt in a saucepan over medium heat. Once sugar has dissolved, remove from heat and set aside.
Prepare mango, cut into small cubes, set aside.
In a medium saucepan, bring the water to a boil over medium heat. Once boiling, add the sticky rice, lower the heat to a simmer. Cover and simmer for 15-20 minutes, or until done.
Transfer the rice into a mixing bowl. Pour the coconut cream mix over the sticky rice and let it absorb completely.
With well-oiled hands, grab a handful of the rice, flatten, place a piece of the mango inside and wrap the rice around it. Firmly press into a ball. Roll it in rice flour and deep fry until crispy and golden brown.
Drizzle with condensed milk (optional). Enjoy!