This recipe transforms the classic mango sticky rice into a fun musubi format, perfect as a not-too-sweet snack. It features sweet glutinous rice infused with coconut milk, fresh mango, and a rich coconut sauce, all wrapped in rice paper.
1. clean/rinse your rice. cook your sweet rice in a rice cooker
2. peel and cut your mangos into long musubi lengths or your choosing
3. in a medium sauce pan mix coconut milk, sugar, & a pinch of salt together. heat on med-high while stirring til it begins to bubble then remove from heat. pour a cup of your coconut milk mixture into your cooked rice and mix together. (if it is still liquidy/gooey the rice will absorb it all, don’t worry!)
4. add your mix of cornstarch + water to your small sauce pan of remaining coconut mixture with 2 pinches of salt. heat & stir on medium til it starts to thicken. take off heat. taste for sweet-salty preference
5. cut and wet your rice paper into a long thick strip. set your wet rice paper down (time to work fast or your rice paper will stick to the surface). stack your musubi mold, sticky rice, mango pieces, and toasted sesame on top. fold and wrap it all in the rice paper
6. enjoy!
