Spicy Mango Sticky Rice Fritters

Instructions

1. 1

   Rinse the glutinous rice under cold water until the water runs clear. Let it soak in fresh water for at least 30 minutes.

   ~30 min
2. 2

   Drain the rice and steam it for about 20-25 minutes, or until tender and translucent. You can use a steamer basket over a pot of boiling water.

   ~25 min
3. 3

   While the rice is steaming, gently heat the coconut milk, sugar, and salt in a saucepan over medium-low heat, stirring until the sugar dissolves. Do not boil.

   ~5 min
4. 4

   Once the rice is cooked, transfer it to a mixing bowl. Pour the warm coconut milk mixture over the rice and gently mix. Let it sit for 10-15 minutes to absorb the liquid.

   ~15 min
5. 5

   Peel and dice the mango into small pieces. Finely mince the red chili (remove seeds for less heat).

   ~5 min
6. 6

   Gently fold the diced mango and minced chili into the sticky rice mixture.

   ~1 min
7. 7

   In a separate bowl, whisk together the all-purpose flour and the egg until smooth. This will be your fritter batter.

   ~2 min
8. 8

   Heat the vegetable oil in a large skillet over medium-high heat to about 350°F (175°C).

   ~5 min
9. 9

   Using a tablespoon, scoop portions of the sticky rice mixture and gently dip them into the flour-egg batter, ensuring they are coated. Carefully drop the battered rice portions into the hot oil.

10. 10

    Fry the fritters for 3-4 minutes per side, or until golden brown and crispy. Work in batches to avoid overcrowding the pan.

    ~8 min
11. 11

    Remove the fritters with a slotted spoon and drain them on paper towels. Serve immediately.

    ~2 min