mango sticky rice waffles — with rice paper!
The Ultimate Fusion Experiment: Mango Sticky Rice Waffles
If you are looking for a wildly creative way to reinvent a classic dessert, look no further than this mango sticky rice waffle experiment. By taking elements of traditional Thai street food and merging them with modern kitchen hacks, you get a crispy, golden treat that bridges two entirely different culinary worlds.
The Breakdown: How It’s Made
The foundation of this recipe relies on a clever wrapper:
The Shell: A sheet of rice paper dipped into a milk and egg mixture, giving it a French-toast-like exterior before hitting a hot waffle iron.
The Press: Cooked in a waffle iron, the rice paper develops a shatteringly crisp, patterned crust with a gorgeous golden char.
The Toppings: Finished off with a drizzle of rich coconut sauce and paired with fresh mangoes on the side to bring that signature tropical flavor profile.
Mango sticky rice pudding
Ingredients
- Rice paper sheets
- Batter mixture: 3/4 cup coconut milk, or milk of choice, 2 whole eggs, plus 1 extra egg yolk, 1/4C coconut sugar
- Butter or oil, for greasing the waffle iron
- Glutinous sticky rice, cooked and lightly sweetened with coconut milk and a pinch of salt
- Sesame seeds, optional, for garnish
- Ripe mangoes, sliced fresh on the side
Coconut syrup
- 1/3 C Canned Coconut milk
- 1-2 tbsp agave or maple syrup
Instructions
- Prepare the Batter: Whisk together the 3/4 cup coconut milk, 2 eggs, and 1 extra yolk in a shallow dish until smooth.
- Prepare the Filling: Ensure your glutinous sticky rice is cooked, warm, and seasoned with a touch of coconut milk and sugar. Have your fresh mango slices ready.
- Heat the Waffle Iron: Preheat your waffle iron and generously grease it with butter or oil to prevent the rice paper from sticking and to help create a golden crust.
- Dip the Wrapper: Lightly moisten or prepare your rice paper, then quickly dip it into your rich egg and milk mixture so it gets a light coating.
- Assemble: Place the coated rice paper onto the waffle iron, add a layer of the sweet sticky rice, and fold or top with a second sheet of dipped rice paper to enclose it.
- Press and Cook: Close the waffle iron tightly and cook until the exterior is golden brown, crisp, and slightly charred in the spots.
- Serve: Transfer the warm waffle to a plate, drizzle with your rich coconut sauce, garnish with sesame seeds, and serve with fresh mango chunks on the side.
- Prepare the coconut sauce: heat coconut milk and agave or maple syrup in a saucepan over medium low heat. Stir until it’s thick and bubbling.
