“Divine Vegan Mango Sticky Rice Cake: A Heavenly Filipino Dessert”
Discover the ultimate vegan Filipino dessert with this Vegan Mango Sticky Rice Cake recipe. Explore the perfect balance of sweet and chewy textures while enjoying a mouthwatering aroma and exquisite plating. This delectable treat will transport you to the tropical paradise of the Philippines, right from your own kitchen!
Allergens
Coconut
Ingredients
- 2 cups glutinous rice, rinsed
- 3 cups coconut milk (use full
- fat coconut milk for best results)
- 1/2 cup granulated sugar (vegan sugar like coconut or beet sugar)
- 1 ripe mango, thinly sliced
- 1 cup shredded young coconut, toasted (optional)
Instructions
- In a large pot, combine the glutinous rice and 2 cups of water. Bring it to a boil, then lower the heat and simmer for 30 minutes or until the water is absorbed.
- Preheat your oven to 350°F (175°C).
- In a separate saucepan, combine the coconut milk and sugar. Stir until the sugar dissolves.
- Once the rice is cooked, transfer it to an oven safe dish and pour the coconut milk mixture over it. Mix well and bake for 25 minutes or until the top layer is set.
- Remove from the oven and let it cool slightly. Top with thinly sliced mangoes and toasted shredded young coconut (if using).
- Serve warm or chilled, and enjoy your heavenly Vegan Mango Sticky Rice Cake!
Chef’s Insight
The key to a perfect Vegan Mango Sticky Rice Cake is using the right type of rice and getting the right balance of sweetness in the sauce.
Notes
This recipe is vegan and can be gluten-free if using certified gluten-free oats. - Adjust the sweetness according to your preference by adding more or less sugar.