Fried Sticky Rice Mango Balls Recipe By Tasty

Steps:

• In a large pot over high heat, combine the rice and water. Cover, bring to a boil, then reduce the heat to low. Stir, re-cover and cook for 20 minutes. Remove the pot from the heat and set aside.
• On a cutting board, cut a mango ¼-inch (6-mm) away from the stem on both sides. Take one side of the mango and make 3-4 cuts vertically and horizontally to create a grid. Put pressure on the skin side of the mango so the mango cubes pop out. Cut off all of the cubes of mango. Repeat with the rest of the mangoes. Set aside until ready to use.
• In a medium saucepan over high heat, combine the coconut cream, sugar, and salt. Bring to a boil. Reduce the heat to low and cover for 10 minutes. Once sauce has thickened slightly, remove from the heat and set aside.
• Line a small bowl with plastic wrap. Scoop about 2 tablespoons of rice onto the plastic wrap. Push the rice against the sides of the bowl to create an even layer. Place 3 cubes of mango inside the rice. Using the plastic wrap, form the rice into a ball and twist the plastic wrap tightly. Unwrap and repeat with the rest of the rice and mango.
• Arrange the rice balls in a pile and pour the coconut cream sauce over them. Serve immediately.
• Enjoy!

Steps:

• Add the sticky rice to a medium bowl and cover with water. Soak for 1-2 hours, or overnight, then drain.
• Soak a bamboo steamer basket in warm water for about 5 minutes.
• Set the steamer over a medium pot filled with a couple inches of water, then bring the water to a simmer over medium-high heat. Line the basket with a wet cheesecloth. Transfer the drained rice to the lined steamer basket and spread in an even layer, then fold any overhanging cheesecloth over the rice. Cover the steamer and cook the rice until soft and sticky, about 20 minutes. Transfer the rice to a medium bowl.
• Meanwhile, in a medium saucepan, combine the coconut milk, sugar, salt, and pandan leaves. Bring to a boil over medium heat, then immediately remove from heat and stir continuously until the sugar has dissolved. Remove the pandan leaves and discard.
• Pour the hot coconut milk mixture over the warm sticky rice, stirring until the rice absorbs all of the liquid.
• Make the sweet coconut cream: In a medium bowl, whisk together the coconut milk, sugar, salt, and rice flour.
• To serve, scoop the sticky rice onto a plate or banana leaf, then top with the sliced mango, sweet coconut cream, and toasted sesame seeds.
• Enjoy!

Steps:

• Rinse the sushi rice in a fine-mesh strainer until the water runs clear, then transfer to a medium bowl, cover with water, and soak for at least 30 minutes, up to 2 hours.
• While the rice is soaking, marinate the chicken: In a medium bowl, mix together the orange juice, chicken stock, orange zest, rice wine vinegar, soy sauce, sugar, garlic, ginger, and red pepper flakes. 3. Transfer half of the marinade to a large bowl, setting the rest aside.
• Add the chicken thighs to the large bowl of marinade. Toss to coat, then cover with plastic wrap and marinate in the refrigerator for at least 30 minutes, up to 2 hours.
• Drain the rice, then add to a heavy-bottomed pot with the water and salt. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 12 minutes, until the liquid has been absorbed. 6. Remove the pan from the heat, keeping covered, and let the rice steam for another 10 minutes. Let the rice cool to room temperature.
• Line a baking sheet with parchment paper.
• Roll the rice into 20 1-inch (2 ½ cm) balls, then place on the prepared baking sheet and refrigerate until ready to use.
• Heat the oil in a large Dutch oven or heavy-bottomed pot until it reaches 375°F (190°C). Set a wire rack over a baking sheet.
• Add the reserved marinade to a medium saucepan. Bring to a boil over medium-high heat, then reduce by half, about 4 minutes.
• Combine 1 tablespoon of cornstarch and the water in a small bowl, then add to the reduced marinade and whisk to combine, until the sauce is smooth and thick enough to coat the back of a spoon. Remove the pot from the heat and set aside.
• In a large bowl, combine the remaining ⅓ cup (40 G) cornstarch, the flour, and salt.
• Remove the chicken from the marinade and add to the flour mixture. Toss until well coated.
• Leaving ½ inch (1 ¼ cm) of space at the top, alternately thread 2 rice balls and 2 pieces of chicken onto each skewer, allowing them to touch.
• Fry the skewers in the hot oil, a few at a time, for 4-5 minutes, until golden brown and the internal temperature of the chicken reaches 165°F (74°C). Transfer to the wire rack to drain. Brush the skewers with the sauce.
• Transfer to a serving platter and garnish with the scallions and sesame seeds. Serve warm.
• Enjoy!

Steps:

• Combine coconut cream, palm sugar and salt in a saucepan over medium heat. Once sugar has dissolved, remove from heat and set aside.
• Cut mango in half and scoop out insides using a glass. Cut into small cubes, 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 15-20 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 (optional).
• Enjoy!