Mango Sticky Rice Croissants

Mango sticky rice is one of my all-time favorite desserts. As you may know, I’m half Thai, and this is my Grandma’s beloved recipe. I had some croissants on my counter and thought it might be interesting to combine them with the mango sticky rice—and the result was incredible! The only thing missing was a scoop of ice cream, which I didn’t have on hand. I highly recommend serving it with a few scoops of vanilla or mango ice cream <33

INGREDIENTS

FOR STICKY RICE

• 255g glutinous rice
• 90g granulate sugar
• 215g coconut milk
• 1/2 teaspoon salt
• 1/2 tablespoon vegetable oil
• 2 pandan leaves (optional)

FOR COCONUT SAUCE

• 45g sugar
• 165g coconut milk
• 2g of rice flour or corn starch 
• 1/4 teaspoon salt

FOR MASCARPONE WHIPPED CREAM

• 135g mascarpone
• 395g heavy cream
• 35g granulated sugar (you can adjust the sweetness to your liking, add 5-10g more granulated sugar if you prefer it sweeter)
• 1/2 tsp vanilla extract
• pinch of salt

FOR ASSEMBLY

• 2 ripe champagne mango, sliced
• 6 large croissants, or you can use mini croissants as well (note; toast the croissants at 350F for 8-10 minutes and set aside to cool completely)
• Fried crispy mung bean or sesame seeds 

FOR FRIED CRISPY MUNG BEAN

• 5 tablespoon mung beans
• Vegetable oil for frying

PROCESS

FOR STICKY RICE

1. Begin by rinsing the glutinous rice with cold water and allowing it to soak for a minimum of 3-4 hours. (if you are in a rush you can soak them in hot water for 30 minutes instead)
2. After soaking, drain the water and transfer the glutinous rice to a steamer basket lined with cheesecloth. Steam the rice over high heat for 25 minutes. Then, reduce the heat to low and continue steaming for an additional 10 minutes or until the rice is fully cooked.
3. Once the rice is cooked, it’s time to prepare the coconut mixture. In a medium saucepan, combine coconut milk, granulated sugar, salt, vegetable oil, and pandan leaves (optional). Heat the mixture over medium heat, stirring constantly until the sugar has dissolved. Remove the saucepan from the heat, remove the pandas leaves and set it aside. 
4. In a large bowl, place the cooked sticky rice and pour the coconut mixture over it. Use a wooden spoon to thoroughly mix the rice and sauce until the rice is fully coated. (note; it will look like there’s too much liquid, the rice will soak up all of it)
5. Cover the bowl with a clean towel or a lid and allow it to rest for 15 minutes. This will enable the rice to absorb the sauce.
6. After 15 minutes, remove the cover and use a wooden spoon to fold the bottom of the rice upward. Then, cover the bowl again and let it rest for an additional 10 minutes.

FOR COCONUT SAUCE

1. In a medium saucepan, combine coconut milk, granulated sugar, salt and rice flour or corn starch. Stir until the corn starch completely dissolves.
2. Heat the mixture over medium heat, stirring constantly until it thickens.
3. Remove from heat and let the sauce cool to room temperature before serving.

Note: You can adjust the sweetness and saltiness of the sauce to your preference. Simply add more sugar or salt as needed, stirring well to dissolve before tasting. 

FOR FRIED CRISPY MUNG BEAN (you can skip this step if using toasted sesame seeds)

1. Place the mung beans in a bowl and cover them with water. Allow them to soak for at least 2 hours.
2. After soaking, drain the water from the mung beans and rinse them thoroughly under running water. This will remove any impurities or residue.
3. Boil the mung bean in a pot of water for 15 minutes.
4. Spread the mung beans on a clean kitchen towel or paper towels. Pat them dry gently to remove excess moisture. Make sure the beans are completely dry before frying, as any residual moisture can cause the oil to splatter.
5. In a deep skillet or a pot, heat vegetable oil to a medium-high temperature. You will need enough oil to fully submerge the mung beans.
6. Carefully add the mung beans to the hot oil, ensuring they are fully submerged. Stir occasionally to ensure they cook evenly. Fry until the mung beans turn golden brown and crispy.
7. Once the mung beans are crispy and golden, use a slotted spoon or a wire mesh strainer to remove them from the oil. Place them on a plate lined with paper towels to drain excess oil.

FOR MASCARPONE WHIPPED

1. In a large mixing bowl, use a hand mixer to whip the mascarpone until fluffy, then set it aside.
2. In a separate bowl, add the heavy cream, granulated sugar, salt, and vanilla extract. With the hand mixer on medium-high speed, whip until the cream reaches soft peaks. Gently fold the mascarpone into the whipped cream until well combined.
3. Transfer the mixture to a piping bag.

ASSEMBLY

1. Cut the croissants in half and spread a layer of sticky rice on the bottom half. Add a few spoonfuls of coconut sauce on top of the rice.
2. Next, arrange thin slices of mango over the coconut cream. Pipe a layer of mascarpone whipped cream on top of the mango.
3. Fold the croissants over and add piping more mascarpone whipped on top. Sprinkle the fried mung bean or toasted sesame seeds and you are done, Enjoy! <33

You can also sever any left over the traditional mango sticky rice way!