Paleo Filipino Mango Sticky Rice Cakes Recipe

Allergens

Nuts (cashews or almonds)

Ingredients

• 1 1/2 cups glutinous rice, rinsed
• 3 cups coconut milk
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract (optional)
• 1 ripe mango, thinly sliced
• 1/2 cup cashew butter or almond butter
• 1 tablespoon chia seeds
• Pinch of salt

Instructions

1. In a large bowl, combine the glutinous rice and coconut milk. Cover and let it soak overnight in the refrigerator.
2. Drain the soaked rice, reserving the coconut milk. Combine the rice with the reserved coconut milk in a steamer or use a microwave safe dish with a lid. Steam or cook in the microwave for about 15 minutes until the rice is fully cooked and has an aromatic fragrance.
3. In a small saucepan, combine honey or maple syrup, vanilla extract (if using), chia seeds, and a pinch of salt. Heat gently until the sweetener is completely melted and combined with the other ingredients. Pour this mixture over the cooked rice and mix well.
4. Line a baking sheet with parchment paper. Use a small ice cream scoop or spoon to portion the sticky rice onto the lined sheet, shaping into round cakes.
5. Chill the rice cakes in the refrigerator for at least an hour until they are firm and easy to handle.
6. Serve each cake on a plate with a generous dollop of cashew or almond butter, garnished with mango slices.

Chef’s Insight

The combination of glutinous rice, coconut milk, and honey creates an unforgettable texture and mouthfeel, while the mango adds a burst of tropical flavor.

Notes

Ensure that all ingredients are organic and of high quality for the best flavor and texture.