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Mango and Sticky Rice Dream Rolls

Recipe by The Cozy Bowl Kitchen

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  • Total Time2 hours 30 minutes
  • Yield8 rolls 1x

Coconut sticky rice and ripe mango wrapped in spring roll pastry and fried until golden and blistered, dusted with icing sugar and sesame seeds and served with cold double cream.

Ingredients

Scale

For the coconut sticky rice

  • 200g glutinous (sticky) rice
  • 200ml full-fat coconut milk
  • 50g palm sugar or light brown soft sugar
  • 1/4 tsp fine salt

For the rolls

  • 2 ripe mangoes, peeled and cut into thin batons
  • 8 spring roll wrappers, defrosted
  • 2 tsp plain flour mixed with 2 tsp cold water, to seal
  • 1.5 litres sunflower oil, for deep frying

To serve

  • 2 tsp icing sugar, for dusting
  • 2 tsp toasted sesame seeds
  • 150ml double cream, cold

Instructions

Cook the sticky rice

  1. Rinse the rice in cold water until the water runs clear, then soak it in plenty of cold water for at least 1 hour, or overnight if you can.
  2. Drain the rice. Line a steamer basket or colander with muslin or a clean tea towel, spread the rice out in an even layer, cover and steam over simmering water for 25 to 30 minutes. Check a grain from the middle — it should be tender and translucent with no chalky centre.
  3. Meanwhile, warm the coconut milk with the sugar and salt in a small pan, stirring until the sugar dissolves. Do not boil it.
  4. Tip the hot rice into a bowl, pour over three-quarters of the coconut sauce and fold it through. It will look far too wet. Cover and leave for 15 minutes, by which point it will have absorbed completely. Reserve the remaining sauce.
  5. Spread the rice out on a tray and leave it to cool completely. Warm rice will steam inside the pastry and make it soggy.

Roll

  1. Pat the mango batons dry with kitchen paper. Keep the stack of wrappers under a damp tea towel while you work, as they go brittle within minutes.
  2. Lay a wrapper as a diamond. Spoon 2 tbsp of cooled rice in a line across the lower third and lay two mango batons on top.
  3. Fold the bottom corner up over the filling, fold both sides in tightly, then roll upwards firmly. Brush the final corner with the flour paste and press to seal. Rest the rolls seam side down for 5 minutes.

Fry and serve

  1. Heat the oil to 175°C in a deep pan no more than a third full.
  2. Fry four rolls at a time, seam side down first, for 2 minutes 30 seconds to 3 minutes, turning, until golden and blistered. Drain on a wire rack.
  3. Dust with icing sugar, scatter with sesame seeds and serve within five minutes, with the cold double cream and the reserved coconut sauce in small jugs at the table.

Notes

Glutinous rice only. Also sold as sticky rice or sweet rice. No other variety will work — basmati, long grain and pudding rice all behave completely differently. Despite the name it contains no gluten, but always check the packaging.

Steam it, never boil it. Boiling glutinous rice makes porridge. Soaking then steaming gives you separate grains that cling together, which is what you need to roll.

Cool the rice completely. This is the difference between a crisp roll and a soggy one. Spread it on a tray to speed it up.

Keep the wrappers covered. Spring roll pastry dries out and cracks astonishingly fast. A damp tea towel over the stack solves it.

Roll firmly. Air pockets expand in hot oil and split the roll. Two tablespoons of filling, rolled tight, sealed with flour paste.

Air fryer version. Brush generously with oil and air fry at 190°C for 10 to 12 minutes, turning once. Less blistered than deep frying but very good.

Freeze them raw. Roll, open-freeze on a lined tray for 2 hours, then bag. Fry from frozen at 170°C for 4 to 5 minutes. They keep for 2 months and this is well worth doing.

No rolling at all. Serve the coconut sticky rice in a bowl with sliced mango and the reserved sauce poured over. That is traditional mango sticky rice and it is excellent on its own.

Equipment. A steamer basket or colander with a lid, muslin or a clean tea towel, a deep heavy pan, a cooking thermometer, a pastry brush, a wire cooling rack and a large tray for cooling the rice.

Deep frying safely. Never fill the pan more than a third full, never leave it unattended and never add wet food to hot oil. Keep a well-fitting lid within reach. Cool the oil completely before straining and storing, and take used oil to a household recycling centre rather than pouring it away.

Allergens. This recipe contains wheat (gluten), sesame and milk (double cream). Spring roll wrappers sometimes contain egg or soya. Always check the label of every ingredient you use, as recipes and allergen information can change. People with food allergies or intolerances must also consider cross-contamination.

This is a home recipe inspired by the Dream Rolls at The Cozy Bowl. It is not the restaurant’s exact commercial recipe.

Find it online: https://thecozybowl.co.uk/mango-sticky-rice-dream-rolls/