Mango Sticky Rice Balls
This easy-to-make mango sticky rice dessert combines soft rice balls, chewy tapioca pearls, and sweet mango puree, all served with a smooth milk base. A perfect summer treat to beat the heat!
Ingredients
- 50 g Tapioca pearls
- 500 ml Water
Sticky rice balls:
- 100 g sticky rice flour
- 80 ml whole milk can substitute with water for a lighter version
Mango:
- 2 large Taiwan Mangoes approximately 300g, one for puree and one for chunks
- Liquid for serving:
- 200 ml whole milk or coconut milk, light cream, as per preference
Other:
- 200 ml ice water for cooling the rice balls
Instructions
Step 1: Cook the Tapioca Pearls
- In a pot, bring 500ml of water to a boil. Add 50g of tapioca pearls and stir gently to prevent sticking. Lower the heat to medium and simmer for 15 minutes. Turn off the heat, cover the pot, and let it sit for 10 minutes.
- Once done, you should notice that there’s a small white dot in the center of each tapioca pearl. Bring the pot back to a simmer for an additional 5-8 minutes until the pearls are fully transparent.
- Rinse the cooked tapioca pearls in two changes of cold water to stop the cooking process, then drain them and set aside.
Step 2: Make the Milk Sticky Rice Balls
- In a bowl, add 100g sticky rice flour and gradually pour in 80ml of warm milk (about 30°C), stirring with chopsticks to form a lumpy dough. Once the dough is cool enough to handle, knead it into a smooth ball (add more milk if it's too dry or sprinkle with rice flour if it's too sticky).
- Roll small portions of the dough into balls about 1.5cm in diameter. Lay the rolled balls on a surface dusted with rice flour to prevent sticking.
Step 3: Boil the Rice Balls and Cool Them
- Bring a new pot of water to a boil, then gently drop the rice balls into the water. Stir with a spoon to prevent sticking to the bottom. Once the rice balls float to the surface, continue boiling for another 2 minutes to ensure they’re cooked through.
- Transfer the rice balls immediately into a bowl of ice water and let them soak for 3 minutes. This step is crucial for making the rice balls chewy and bouncy!
Step 4: Prepare the Mango
- Peel and remove the pit from one mango, then cut it into small cubes and set aside. Place the other mango in a blender, add 20ml of milk, and blend into a smooth puree (blend for a few seconds if you prefer a more textured puree).
Step 5: Assemble the Dessert
- In two glass bowls, layer the cubed mango at the bottom, followed by the cooked tapioca pearls and sticky rice balls. Top with a generous spoonful of mango puree.
- Pour 200ml of milk into each bowl until it’s about 3/4 full. Stir lightly to combine the mango puree and milk, and then garnish with more mango cubes.
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