This is a recipe inspired by the Far East; I was discussing making muhallabiyeh with some Filippino ladies in Beirut and suggested giving it an Asian twist; two flavors were immediately mentioned: mango and coconut.
So this is what I figured I would do: Make a rice pudding with some coconut milk. Add some diced mango to the pudding and present it on a little rice parcel, with a swirl of caramel sauce or honey.
- 1 cup of rice, preferably sushi (or medium-grain starchy rice)
- 8 to 10 sheets of rice paper
- 2 mangos, cut-up in small dice
- 1/2 can of coconut milk (4 ounces or 125 g.)
- 6 Tablespoons of sugar (keep 2 for frying the bundles later)
- 2 Tablespoons of unsalted butter
- honey as garnish
- Place the rice in a saucepan and cover with water; bring to a simmer and let the rice boil gently for 15 minutes; add the coconut milk and simmer a few minutes longer, adding the sugar and stirring a bit. The rice should become drier but still coated with sauce. Remove from heat and set aside.
- Take the rice papers, and place in a wide dish in which you would have poured 2 or 3 cups of hot water. The rice paper will soften within seconds. Take one sheet at a time and place on a work surface, removing all the creases that appear.
- Place a few tablespoons of rice pudding in the middle of the rice sheet, add some diced mango and fold over like you would fold an envelope, keeping it snug and tight.
- Melt 2 tablespoons of butter and 2 tablespoons of sugar in a skillet. Add the rice bundles and gently fry on all sides.
- Place on a serving plate, scatter a few mango pieces and a squeeze of honey. Serve warm or at room temperature.
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