Pan-Fried Mango Sticky Rice Bites

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Miniature sticky rice cakes pan-fried until golden, topped with ripe mango and a drizzle of coconut sauce for a bite-sized Thai-inspired dessert. This Thai-inspired recipe, ready in about 60 minutes, layers glutinous rice, coconut milk, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 30 min Serves 4 Thai cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup glutinous rice under cold water until water runs clear. Soak the rice in 1 1/2 cups water for at least 4 hours or overnight.
  2. Step 2: Drain the soaked rice and steam it in a bamboo steamer or a covered pot for 20-25 minutes until tender and sticky.
  3. Step 3: While rice is cooking, combine 1 cup coconut milk, 1/4 cup granulated sugar, and 1/4 tsp salt in a small saucepan. Heat gently over low heat, stirring until sugar dissolves; set aside to cool.
  4. Step 4: Transfer steamed rice to a bowl, pour 3/4 cup of the coconut milk mixture over it, and gently fold to combine. Let the rice absorb the coconut milk for 20 minutes.
  5. Step 5: Shape the coconut sticky rice into small patties about 2 inches in diameter.
  6. Step 6: Heat 3 tbsp vegetable oil in a non-stick skillet over medium heat. Pan-fry the rice patties for 3-4 minutes per side until golden and slightly crisp.
  7. Step 7: Arrange the pan-fried sticky rice bites on a serving plate, top each with a slice of ripe mango, and drizzle with the remaining coconut milk sauce.
  8. Step 8: Garnish with 1 tbsp toasted sesame seeds before serving warm.

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