“Mouthwatering Vietnamese Coconut Sticky Rice Balls with Mango (Chôm Chôm) – A Delectable Dessert Experience”

Allergens

None

Ingredients

• 2 cups glutinous rice flour
• 1 cup coconut milk
• 1/2 cup granulated sugar
• 1 cup water
• 2 ripe mangoes, thinly sliced
• A pinch of salt

Instructions

1. In a large bowl, combine the glutinous rice flour and coconut milk. Mix until a soft dough forms. Knead the dough for a few minutes until smooth.
2. Divide the dough into 30 equal portions and shape each portion into a ball. Set aside.
3. In a large pot, bring water to a boil. Add a pinch of salt and then carefully drop the rice balls into the boiling water. Cook for 15 minutes or until the rice balls float to the surface and are fully cooked.
4. Using a slotted spoon, remove the cooked rice balls from the pot and let them cool on a plate.
5. In a small saucepan, combine sugar and 1/2 cup of water. Heat over medium heat, stirring until the sugar dissolves completely. Allow the syrup to boil for about 2 minutes before turning off the heat.
6. Arrange the cooked rice balls in a serving dish, drizzle with the sugar syrup, and serve alongside fresh mango slices.

Chef’s Insight

The balance of sweetness from the coconut sticky rice balls and tanginess from the fresh mangoes creates a delightful contrast that leaves you craving more.

Notes

Feel free to adjust the sweetness level by adding more or less sugar according to your taste preference.