Mango Sticky Rice Rolls

FINAP would like to raise awareness of a much-misunderstood ingredient: glutinous rice. It’s also often called ‘sticky rice’, but please don’t let the name confuse you – there is no gluten in glutinous rice – it refers only to the texture. It is also the main component of one of our unlikely favourite desserts – Mango Sticky Rice, a delicious sweet served on street corners all over Thailand, wrapped in a pandan leaf and soaked in coconut milk, yum!

As Islington is somewhat lacking in pandan trees and to add a twist on this dish, we raided our local Asian supermarket not just for it’s confusing glutinous ingredients, but also for lunchbox favourite, Vietnamese Rice Paper – which is a perfect naturally gluten free alternative to Chinese spring roll wrappers – to make a sweet version.


Makes 6 rolls


  • 100g Thai sticky rice/glutinous rice
  • 160ml can of coconut cream
  • 2tbsp soft brown sugar
  • 6 Vietnamese rice wrappers
  • 1 small mango and pineapple pieces, sliced (or other exotic fruit of your choice)
  • 1 piece of stem ginger, sliced into fine slivers
  • A few mint leaves, shredded


  1. Cook the sticky rice to the ingredients on the packet. (If they are in Thai, place with 175ml water in a microwaveable bowl, cover and microwave for 10 minutes until all of the water is absorbed).
  2. When the rice is cooked, pour over half of the coconut cream and half of the sugar, and leave to cool.
  3. When cool, have all of your ingredients ready to assemble the rolls. Dip each wrap into warm water for 5 seconds. Allow all of the drips to stop, then place on a plate to fill and wrap.
  4. Add a layer of the sticky rice mixture in a row, top with fruit, mint and ginger and then wrap – first fold over the ends, then the bottom, then roll to finish. (See this guide if you aren’t sure)
  5. Warm the rest of the coconut cream and sugar together and drizzle over to serve. Optionally serve with a chocolate dipping sauce.



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