Mango Sticky Rice Cake

Ingredients

• 2 cup Glutinous rice (soaked for at least 4 hours or overnight)
• 1.5 cup Coconut milk (for the rice)
• 0.5 cup Granulated sugar (for the rice)
• 0.5 tsp Salt (for the rice)
• 2 Pandan leaves (tied into knots)
• 3 Ripe mangoes (peeled and sliced)
• 1 cup Coconut milk (for the sauce)
• 2 tbsp Granulated sugar (for the sauce)
• 0.25 tsp Salt (for the sauce)
• 1 tsp Cornstarch (mixed with 1 tbsp water)
• 1 tbsp Toasted mung beans (for garnish)

Steps

1. 1

   Rinse the glutinous rice several times until the water runs clear. Soak the rice in plenty of water for at least 4 hours, or ideally overnight.

2. 2

   Drain the soaked rice and place it in a steamer basket lined with cheesecloth. Steam over boiling water for 25-30 minutes until the rice is tender and translucent.

3. 3

   While the rice is steaming, prepare the coconut soak. In a small saucepan, combine 1.5 cups coconut milk, 0.5 cup sugar, 0.5 tsp salt, and the pandan leaves. Heat over medium heat, stirring until the sugar is dissolved. Do not let it boil.

4. 4

   Transfer the hot steamed rice to a large bowl. Pour the warm coconut milk mixture over the rice and stir gently to combine. Cover the bowl and let it rest for 20-30 minutes until the liquid is fully absorbed.

5. 5

   Prepare the coconut sauce by combining 1 cup coconut milk, 2 tbsp sugar, and 0.25 tsp salt in a clean saucepan. Bring to a gentle simmer.

6. 6

   Whisk the cornstarch slurry (1 tsp cornstarch and 1 tbsp water) into the simmering coconut milk. Stir constantly until the sauce thickens slightly. Remove from heat and let cool.

7. 7

   To assemble the cake, grease a 7-inch or 8-inch springform pan or cake ring. Press half of the coconut sticky rice into the bottom of the pan in an even layer.

8. 8

   Arrange a layer of sliced mangoes over the rice.

9. 9

   Spread the remaining sticky rice over the mango layer, pressing down gently to ensure the cake holds its shape.

10. 10

    Cover and refrigerate the cake for at least 2 hours to set.

11. 11

    When ready to serve, carefully remove the sides of the pan. Top the cake with more fresh mango slices, drizzle generously with the coconut sauce, and sprinkle with toasted mung beans.

Notes

For the best texture, ensure the rice is still hot when you add the coconut milk soak. If you cannot find toasted mung beans, toasted sesame seeds make a good substitute for the crunch.

Nutrition per serving

• dessert
• Thai
• mango
• sticky rice
• coconut
• gluten-free
• vegan
• summer