Rinse the rice until the water is transparent (about 3 times).Soak the sticky rice (ketan rice) for at least 3 hours.2-3 teaspoons of Javanese sugar/palm sugar.pack of (Vietnamese) rice flour sheets (square or round).This recipe makes at least 20 spring rolls and is ready in 1,5 hours (without the time the rice needs to pre-soak). Too much rice is too heavy to eat, too much mango makes this snack too sticky. I think the mango-rice ratio is important -). That tastes slightly different but is also fresh and very tasteful. I roll a mint leaf with the spring rolls. With my mango with sticky rice spring roll, I also serve a coconut milk sauce with 2 to 3 teaspoons of Javanese sugar mixed in. View that recipe here: Vietnamese spring rolls with shrimps and avocado Coconut sauce Earlier I’ve made them in the ‘classic’ way with shrimp filling.
You can fill them with all kinds of fruit, but also with vegetables and tofu. Everywhere on Pinterest, you see the transparent rolls appearing. In this recipe, I roll the sticky rice (ketan rice) in Vietnamese ‘spring roll’ sheets. The sticky rice is submerged in (sweet) coconut milk and the mango is beautifully rich and soft. There you can order ‘mango sticky rice’ everywhere. You probably know this dish from Thailand. On sunny days you have to eat sunny food, don’t you think? This mango with sticky rice snack is the perfect summer dessert, snack, lunch, breakfast? It does not matter when you eat it, it will be delicious anytime Thai
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