Try them yourself!
3/4 cup of coconut cream
1/4 cup of palm sugar
1/2 tsp of salt
2 cups of water
1 cup of sticky rice
condensed milk (optional for drizzle)
Combine coconut cream, palm sugar and salt in a saucepan over medium heat. Once sugar has dissolved, remove from heat and set aside.
Prepare mango, 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! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission