Ingredients
¾cupcoconut cream
¼cuppalm sugar
½tspsalt
1mango,cut into cubes
2cupswater
1cupsticky rice
rice flour,to coat ball
1cancondensed milk,optional, for drizzle
Preparation
Combine coconut cream, palm sugar, and salt in a saucepan over medium heat. Once the sugar has dissolved, remove from heat and set aside.
Cut mango in half and scoop out insides using a glass. Cut into small cubes and 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 to 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 if desired. Enjoy!
