A sweet twist on sushi, these vibrant rolls combine fragrant pandan-infused sticky rice with fresh mango, wrapped in a delicate coconut crepe.
🥢 Ingredients:
For the Pandan Sticky Rice:
- 1 cup glutinous rice
- 1 cup coconut milk
- 1/4 cup sugar
- 1/2 tsp salt
- 2-3 pandan leaves (or 1/2 tsp pandan extract)
For the Filling:
- 1 ripe mango, sliced into strips
- 1/2 cup shredded coconut (toasted)
For the Coconut Crepe Wrap:
- 1/2 cup coconut milk
- 1/2 cup flour
- 1 egg
- 1 tbsp sugar
- 1 tbsp melted butter
🔥 Instructions:
- Prepare the rice: Rinse glutinous rice, then cook with coconut milk, sugar, salt, and pandan leaves until soft and sticky. Remove pandan leaves and let the rice cool.
- Make the crepes: Mix coconut milk, flour, egg, sugar, and butter into a smooth batter. Cook thin crepes in a non-stick pan over low heat. Let them cool.
- Assemble the sushi: Spread pandan sticky rice over a crepe, leaving space at the edges. Add mango slices in the center and sprinkle with toasted coconut.
- Roll & slice: Carefully roll the crepe sushi-style, then slice into bite-sized pieces.
- Serve chilled with a drizzle of coconut cream!
✅ Pros:
✔️ Unique fusion of sushi and tropical flavors.
✔️ Naturally sweet and fragrant.
✔️ Gluten-free option if needed.
❌ Cons:
❌ Rolling technique may take practice.
❌ Pandan might be hard to find in some regions.