Recipe

Mango Sticky Rice Sandwich

Name: Mango Sticky Rice Sandwich
Ingredients: 4 slices brioche bread; 1 cup cooked glutinous rice (prepared as in a standard recipe); 1/4 cup thick coconut cream (canned); 1 tbsp honey or palm sugar; 1 ripe Ataulfo mango (thinly sliced); 2 tbsp unsalted butter (for toasting)

Fusion

2 | 30 minutes

Sources: Based on the standard regional method for sweet rice toast.

2 servings

You’ll need

6 items · tap to check off

Make it step by step

6 steps

Mix the **cooked glutinous rice** with the **coconut cream** and **honey** in a small bowl until sticky and fragrant.
Butter one side of each **brioche slice** and toast them in a skillet over medium heat until **golden brown**.
Place a generous scoop of the **coconut sticky rice** onto the non-toasted side of two bread slices.
Layer the **thin mango slices** on top of the rice, slightly overlapping them for coverage.
Top with the remaining **brioche slices** (toasted side out) and press down lightly to secure the filling.
Slice diagonally and serve immediately while the **bread is warm** and the rice is soft.

💡

Chef’s tip · For better structural integrity, let the **coconut rice** cool to room temperature before assembling so it stays firm inside the sandwich.

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