Recipes By Chef May (Iron Chef Thailand) Mango sticky Rice strudel With Raspberry Sauce
Ingredients
- Large Spring roll sheets 4 sheets
- Sweet Coconut sticky Rice 200 g
- Cubed mango flesh 200 g
- Unsalted Butter 15 g
- Icing Sugar 1 tbsp
- Egg 1 roll
Raspberry sauce
- Frozen Raspberry 150 g
- Sugar 50 g
How To
1.Heat the pan, melt butter then add mango flesh cook until
wilted. Cooled and set aside.
2.Place sticky rice on spring roll sheet then add mango, wrap tightly then brush with egg wash. Bake in the oven at 150 degrees C. about 5-10 minutes. Sprinkle with icing sugar before serving
3.Make the raspberry sauce by simmer frozen raspberry and sugar in the sauce pan over medium-low heat. Then pass through a sieve.
2.Place sticky rice on spring roll sheet then add mango, wrap tightly then brush with egg wash. Bake in the oven at 150 degrees C. about 5-10 minutes. Sprinkle with icing sugar before serving
3.Make the raspberry sauce by simmer frozen raspberry and sugar in the sauce pan over medium-low heat. Then pass through a sieve.