Mango Matcha Sticky Rice Tiramisu

Ingredients

• 200 g Glutinous sticky rice (Raw weight; rinse 3–4 times until the water runs clear)
• 200 g Coconut milk (Added to the freshly cooked rice)
• 60 g Granulated sugar (For the sticky rice)
• 0.5 tsp Salt (For the sticky rice)
• 30 g Granulated sugar (For the mascarpone cream)
• 1 can Coco Lopez cream of coconut (Approximately 425 g per can)
• 1 tsp Vanilla extract (For the mascarpone cream)
• Salt (A pinch, for the mascarpone cream)
• 230 g Mascarpone (For the mascarpone cream)
• 200 g Heavy cream (Chilled)
• pack Ladyfingers (Use enough to cover two layers of the baking dish; a full pack will not be needed)
• 2 Ripe mangoes (Large; thinly sliced)
• 7 g Matcha powder (Sifted for the soak; reserve additional matcha if desired for layering and dusting)
• 100 g Warm water (For the matcha soak)

Steps

1. 1

   Rinse the 200 g sticky rice three or four times, changing the water each time, until the water becomes clear.

2. 2

   Cook the rinsed sticky rice in a rice cooker using the regular rice setting. Alternatively, soak the rice overnight, then steam it over medium heat for 15–20 minutes until tender and translucent.

3. 3

   While the rice is still freshly cooked and hot, transfer it to a bowl and add the coconut milk, sugar, and salt. Stir thoroughly so the seasonings and coconut milk are evenly distributed. The extra coconut milk helps keep the rice soft after refrigeration.

4. 4

   Let the sticky rice absorb the coconut milk for 20 minutes, then cover and refrigerate it until needed.

5. 5

   Add the granulated sugar, cream of coconut, vanilla, salt, mascarpone, and chilled heavy cream to the bowl of a stand mixer.

6. 6

   Whip the mixture on speed 10 for 1 minute 15 seconds, or until it reaches stiff peaks. Watch it closely and stop as soon as the cream is firm, since mascarpone can become over-whipped quickly.

7. 7

   Sift the matcha powder into a bowl. Add the warm water and whisk with a bamboo matcha whisk or hand frother until smooth and evenly combined.

8. 8

   Thinly slice the mangoes and set the slices aside. Prepare a baking dish and arrange the chilled sticky rice, matcha soak, ladyfingers, mango, and mascarpone cream nearby for assembly.

9. 9

   Dip each ladyfinger briefly into the matcha soak, turning it so it is moistened without becoming completely saturated. Arrange the dipped ladyfingers in a single layer covering the bottom of the baking dish.

10. 10

    If desired, sift a light layer of matcha powder over the ladyfingers. Add a layer of coconut sticky rice, followed by the sliced mango, and then spread the coconut mascarpone cream evenly over the top.

11. 11

    Repeat the ladyfinger, optional matcha, sticky rice, mango, and cream layers once more, keeping the layers as even as possible.

12. 12

    Cover the dish and refrigerate for at least 5 hours, preferably overnight, so the dessert can set and the ladyfingers can soften.

13. 13

    Just before serving, dust the surface with matcha powder. Slice or spoon into portions and serve chilled.

Notes

For the steamer method, the sticky rice requires an overnight soaking period before steaming. The cream should be stopped at stiff peaks to avoid over-whipping. Refrigerate leftovers covered and consume within 2–3 days; the ladyfingers and rice will soften further over time.

Nutrition per serving

• dessert
• no-bake
• summer
• tiramisu
• mango
• matcha
• vegetarian
• chilled