A tropical sweet treat featuring pandan-infused glutinous rice, fresh mango slices, and a creamy coconut sauce, all shaped into musubi and wrapped in rice paper.
1. Clean/rinse your rice. Cook your sweet rice in a rice cooker. (For water content reference, fill til 1/4 of your finger tip of extra water over the rice). Optional: add two knotted pandan leaves in your rice and let cook together.
2. In a medium sauce pan mix coconut milk, sugar, & a pinch of salt together. Heat on med-high while stirring til it begins to simmer then remove from heat. Pour half of your coconut milk mixture into a small sauce pan (this is for your sauce). Add 1 tsp pandan extract to your medium sauce pan (add another 1/2 tsp pandan extract if you want a stronger pandan flavor). Mix your cooked rice into the simmered pandan coconut mixture & set aside (if it is still liquidy/gooey the rice will absorb it all, don’t worry!).
3. Add corn starch mixed with 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.
4. Cut your rice paper into musubi sized strips.
5. Cut your mangos into musubi sized pieces. Use your musubi mold to shape your pandan sticky rice, top with mangos, coconut cream sauce, and toasted sesame seeds. Wet your rice paper and wrap your ube mango sticky rice.
6. Enjoy!
