-
1
Soak glutinous rice in cold water for a few hours
-
2
Cook both jasmine and glutinous rice (in a rice cooker or however you'd like)
-
3
Peel and cut mango into 1cm by 1cm strips.
-
4
Also cut into thin slices for topping.
-
5
In a microwaveable bowl, combine brown sugar and coconut, microwave for 30s so the brown sugar is partially melted
-
6
In a food processor, pulverize oreos into a powder.
-
7
Use a bag and fists if you must
-
8
When the rice is ready, mix in a few tablespoons a condensed milk until the desired texture is acheived.
-
9
We dont want a pudding texture, nor do we want individual grains.
-
10
When the rice is properly combined, lay out a piece of plastic wrap on your sushi mat.
-
11
Spread out the rice into a square, keeping the thickness to 0.5-1cm.
-
12
Try to fill the square as much as possible, while allowing overflow space.
-
13
Sprinkle the oreo crumbs on top until its evenly covered.
-
14
Now take your mango strips and coconut mixture, and place in a line 2 inches near the edge of one side.
-
15
The photo here replaces cranberry sauce but tbh coconut is better
-
16
Roll up one side while holding onto your fillings to avoid it from slipping.
-
17
Tuck it around your filling, while pulling out the plastic wrap so it doesnt get rolled in.
-
18
Continue rolling, while evenly applying pressure to the roll.
-
19
Once you get to the other side, give it a full roll to regain the circular shape.
-
20
Slice (dip knife in water in between), and top with mango slices and a sprinkling of cocoa powder.
