cup glutinous or sweet rice
Shred the chicken and mix with the sriracha, soy sauce, and mayo. Set aside.
Soak the rice in the water for a half hour.
Add the can of coconut milk to the rice and soaking liquid and simmer until water is absorbed and rice is sticky and tender. About 15 - 20 minutes. While cooking, leave the lid half way on so steam can escape.
Peel mangos, remove pit, and place in a food processor. Process the mangos until smooth.
When rice is ready, press some into a greased triangle mold, add the chicken mixture to the center, and top with more rice. Remove from mold and serve with mango puree.
More About This Recipe
- Coconut mango might sound more like the start to a dessert or cocktail than the main ingredients in a salty appetizer.
But with this recipe, coconut sticky rice ball gives way to salty shredded chicken—all coated with a sauce with one single ingredient: mango
Ripe mangoes in a food processor make a perfect sauce; just the right thickness, just the right sweetness, with nothing added!
On a lazy afternoon with some friends, these Coconut Chicken Sticky Rice Balls were a huge unexpected hit.
Glutinous, or “sweet” rice has a slightly different shape than I’m used to. The grains all look almost perfect to me, like little candies or something.
While the rice soaked, I prepped the mango. I like to get mangoes that are very soft to the touch, even if they’re starting to wrinkle on the outside.
Remove the skin and pit, and toss them into the food processor.
Nice ripe mango like this will form a perfect sauce. No need for any other ingredients!
Take some rotisserie chicken from the grocery store and mix it up with Sriracha, soy sauce, and mayo. When the rice is ready, use a nice cone-shaped mold to form perfect little cones of rice with chicken inside.
Make sure to grease up the mold to help get the rice out easily.
These were a fun little snack for some friends and I recently. Something different. The sweet coconut and mango balance with the salty chicken to create an addicting little bite of food!
Dan Whalen eats more way savory mango than sweet. He has been blogging for over 4 years at The Food in my Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!
Sticky Rice with Coconut and Mango
Sticky rice is traditionally soaked, then steam-cooked in a bamboo steamer. This saucepan method is not ideal, but comparable. Soaking the rice both shortens the cooking time and imbues the grains with flavor. While the inspiration for this dish, Thai Khao Niaow Ma Muang, is often served as a sweet street food or as a dessert in restaurants, you can serve it with savory foods by omitting the sugar, and leaving out the salt if you want a pure rice flavor.
13 reasons why you need more sticky rice in your life
Glutinous aka sticky rice (despite the name, no gluten, just the ability to go gloriously rich and sticky) is a staple in sweet and savoury dishes in many parts of Asia, used whole or as rice flour. Here are a handful of ways to get your chewy fix.
Glutinous rice parcels with pork (lo mai gai)
These steamed sticky rice parcels are stuffed with a umami-rich mushroom and pork filling and served with spring onion vinegar. If you can't get your hands on dried lotus leaves, baking paper will work as a substitute.
Sticky rice with chicken and sausage (xoi man)
"Xoi is the name for a whole suite of sweet and savoury Vietnamese dishes made using sticky rice," says Leanne Kitchen of her recipe for a Vietnamese-style rice and chicken dish. "Often these are served for breakfast as a filling main dish but some types are simple snacks, wrapped in paper and eaten on the run toppings include coconut, steamed dried beans, peanuts and taro. Similar to Chinese stir-fried sticky rice, this example of xoi is a ‘one-pot’ dish that makes a great easy dinner."
Sticky rice with chicken and sausage
Japan's mochi, delightfully chewy, mellow little pillows of rice-based dough often filled with nut, seed or sweet bean mixtures, get their name from mochigome, a particular strain of glutinous rice. Traditionally, the cooked rice is pounded to make the dough but glutinous rice flour mixed with water can be used instead.
Magenta sticky rice with sweet coconut and mango
Warm, vibrantly coloured rice dyed with magenta flowers is served up with a sweet-salty peanut and sesame mix, fresh mango and sweetened coconut milk in this recipe from Luke Nguyen.
Sesame balls with red bean paste filling (Jian dui)
These golden fried sweets, from Asia Unplated with Diana Chan, are made with glutinous rice flour. The dough is filled with sweet red bean paste, typical of Asian desserts. You'll find these jian dui at almost any Chinese bakery, sometimes also filled with a sweet yellow mung bean paste.
Sesame balls with red bean paste filling
Black sticky rice creams
Black sticky rice is an especially vibrant form, turning a deep purple colour when cooked. In this dessert, black rice is cooked in coconut cream then layered in ramekins with a creamy custard before baking. Serve with coconut flakes and palm sugar syrup.
Blacks sticky rice creams
Black rice breakfast with tropical fruit
Inspired by various Asian dishes - "It is not faithful to any one country, but is delightful all the same.," says Caroline Griffiths - this stiking breakfast bowl can be topped with whatever you like - fresh fruit, coconut flakes, lime zest, seeds or nuts.
Black rice breakfast with tropical fruit
Sweet sticky rice with fruit, nuts and honey (yaksik)
Yaksik is a Korean sweet traditionally served at weddings and hwangab (60th birthday) celebrations. Chestnuts (you can use fresh or canned), sugar, dates, raisins, pinenuts and sticky rice come together in this version.
Sweet sticky rice with fruit, nuts and honey
Chocolate rice pudding (tsamporado)
In the Philippines, traditional chocolate rice pudding, tsamporado, is enjoyed at breakfast by kids and adults alike. In this recipe, cocoa is used to flavour the rice while dark chocolate is sprinkled on top and drizzled with condensed milk.
A recipe shared from Destination Flavour Singapore, these are made with white sweet potato, glutinous rice flour and pandan juice and filled with palm sugar, then rolled in coconut.
Mango and sticky rice (kao niaw mamuang)
This recipe from David Thompson for a classic Thai dessert is served with mango, but if they aren't in season try sliced sugar bananas in stead.
Thai mango and sticky rice
Sticky rice balls with lemon honey (ggul tteok)
These strikingly pink sticky rice balls are served chilled, drizzled in sugar, honey and lemon syrup.
Sticky rice balls with lemon honey
Gluten-free wholegrain and chia bread
And one last recipe to show the versatility of sticky rice flour: A clever combination of sweet glutinous rice flour and other gluten-free flours, along with psyllium husks and chia seeds, creates a bread with stucture and flexibility despite the lack of gluten. "This bread is almost the complete opposite of most commercially made gluten-free bread - wonderfully substantial (it won’t ‘dissolve’ in your mouth), moist and flavoursome without containing any gums," says Anneka Manning.
Gluten-free wholegrain and chia bread
These doughnuts are a delight of textures - a crispy outer shell surrounding a springy glutinous rice dough, with a delicious sweet mung bean ball at the centre.
Poh creates an Asian version of macarons with these chewy rainbow-coloured Malaysian snacks featuring surprise fillings.
This is a fishy version of lemper ayam, a popular street food in Indonesia made using shredded, cooked chicken, which you can use in this recipe instead of the tuna.
"Zong, or joong in Cantonese, is a pyramid-shaped glutinous rice cake or dumpling with Chinese origins. Whilst the outer layer always consists of sticky rice, the filling can vary a great deal depending on region and country, since many South-East Asian cultures have adopted a version of this dish.
"When the capital of his beloved Chu kingdom was overrun by a neighbouring state, the famous patriot and poet Qu Yuan of the Warring states period was overcome by grief and drowned himself in the Miluo River. To prevent the fish from eating his body, parcels of rice were thrown into the river as a diversion." Christina Yeow , Poh & Co.
- 1 ½ cups uncooked short-grain white rice
- 2 cups water
- 1 ½ cups coconut milk
- 1 cup white sugar
- ½ teaspoon salt
- ½ cup coconut milk
- 1 tablespoon white sugar
- ¼ teaspoon salt
- 1 tablespoon tapioca starch
- 3 mangos, peeled and sliced
- 1 tablespoon toasted sesame seeds
Combine the rice and water in a saucepan bring to a boil cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat bring to a boil remove from heat and set aside. Stir the cooked rice into the coconut milk mixture cover. Allow to cool for 1 hour.
Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan bring to a boil.
Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.
Sticky Rice Cake with Coconut–Nuomici
This sticky rice flour ball or Nuomici (糯米糍)is a famous Chinese pastry which is quite popular in Guangdong province and Hong Kong. Sometimes, we call them coconut rice ball or coconut mochi.
In summer days, cold drinks and pastries are always popular since they can help us to cool down. Keep those little coconut cake in refrigerator for around 2 hours and just bit it, the aroma of coconut and the sweetness from the combination of sugar and glutinous rice are so satisfying.
Glutinous rice, also known as sticky rice is one of the most important ingredients in types of Chinese pastry. We love glutinous rice and make lots of famous festival foods with it including the rice dumpling (Tangyuan) for Dragon Boat Festival, New Year Rice cake for Spring Festival and Ciba for Middle Autumn day.
- This recipe calls for water milled glutinous rice flour.You can get it from some local Asian stores or amazon Dried Sweet Glutinous Rice Flour – 2x 1 Lb (Traditional Water Milled)
- The batter dough can be quite sticky when still warm. After steaming, stir it with chopstick to help it cool down. You may feel strong resistance during the process. When the dough is slightly cooled to touch by hands, transfer it to a plate with plastic wrapper and knead for 3-4 minutes. This is quite important to make the dough chewy and delay aging process. We use the same technique in snow skin mooncake.
- Plastic gloves are very effective tool during wrapping. Although the dough should be little sticky after chilled, plastic gloves can prevent the transmission of heat from our hands.
You will need
- Half cup of desiccated coconut for decoration
- Mango, red bean paste or any other inner filling you want
- 150g (1 and ½ cup) glutinous rice flour (water milled)
- 40g (around 3 tbsp.) cornstarch or plain rice flour
- 30g (around 2 tbsp.) powdered sugar or to taste
- 1 tbsp. vegetable cooking oil (with less taste )
- 240ml coconut milk
Mix all the ingredients for the batter in a large bowl until well combined.
Place the large bowl in a steamer. Bring the water to a boiling and continue to steam for 20 minutes. Stir once during the process.
When the batter is well steamed, stir it with chopsticks to speed up the cooling down process. After slightly cooled down, transfer it to a plate with plastic wrapper.
Knead the dough for 4-5 minutes with the help of the plastic wrapper. Otherwise it can be quite sticky. Then place in fridge until chilled.
Take a small ball with the help of your thumb and index finger. Form a circle with two fingers and squeeze the ball out.
You can wrap mango, red bean paste or other filling you want. Sweet ones are recommended. If you want to use red bean paste as filling, check how to make red bean paste at home. The most popular filling in China is mango and kiwi fruit.