Coconut Chicken Sticky Rice Balls with Mango Puree

Name: Coconut Chicken Sticky Rice Balls with Mango Puree
Prep time: 30 min
Total time: 1 h
Yield: 10
Cuisine: Asian
Ingredients: 1 cup glutinous or sweet rice; 1 can coconut milk; 1 1/4 cup water; 1 cup rotisserie chicken; 1 teaspoon Sriracha; 1 teaspoon soy sauce; 1 teaspoon mayonnaise; 4 mangoes; Black Sesame Seeds

2 Ratings

0 Reviews

Coconut Chicken Sticky Rice Balls with Mango Puree

Prep 30 min
Total 60 min
Servings 10

A tasty snack that perfectly balances sweet and salty. MORE+ LESS-

By The Food in My Beard

Updated October 20, 2014

Ingredients

cup glutinous or sweet rice

can coconut milk

1 1/4

cup water

cup rotisserie chicken

teaspoon Sriracha

teaspoon soy sauce

teaspoon mayonnaise

mangoes

Black Sesame Seeds

Steps

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1

Shred the chicken and mix with the sriracha, soy sauce, and mayo. Set aside.
2

Soak the rice in the water for a half hour.
3

Add the can of coconut milk to the rice and soaking liquid and simmer until water is absorbed and rice is sticky and tender. About 15 - 20 minutes. While cooking, leave the lid half way on so steam can escape.
4

Peel mangos, remove pit, and place in a food processor. Process the mangos until smooth.
5

When rice is ready, press some into a greased triangle mold, add the chicken mixture to the center, and top with more rice. Remove from mold and serve with mango puree.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Coconut mango might sound more like the start to a dessert or cocktail than the main ingredients in a salty appetizer.

But with this recipe, coconut sticky rice ball gives way to salty shredded chicken—all coated with a sauce with one single ingredient: mango

Ripe mangoes in a food processor make a perfect sauce; just the right thickness, just the right sweetness, with nothing added!

On a lazy afternoon with some friends, these Coconut Chicken Sticky Rice Balls were a huge unexpected hit.

Glutinous, or “sweet” rice has a slightly different shape than I’m used to. The grains all look almost perfect to me, like little candies or something.

While the rice soaked, I prepped the mango. I like to get mangoes that are very soft to the touch, even if they’re starting to wrinkle on the outside.

Remove the skin and pit, and toss them into the food processor.

Nice ripe mango like this will form a perfect sauce. No need for any other ingredients!

Take some rotisserie chicken from the grocery store and mix it up with Sriracha, soy sauce, and mayo. When the rice is ready, use a nice cone-shaped mold to form perfect little cones of rice with chicken inside.

Make sure to grease up the mold to help get the rice out easily.

These were a fun little snack for some friends and I recently. Something different. The sweet coconut and mango balance with the salty chicken to create an addicting little bite of food!

Dan Whalen eats more way savory mango than sweet. He has been blogging for over 4 years at The Food in my Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!