Cambodian Sticky Rice Cakes with Coconut Cream and Mango Slices

Allergens

None

Ingredients

• 2 cups glutinous rice 1 cup coconut milk 1/4 cup granulated sugar 1/2 teaspoon salt 1 cup water 2 ripe mangoes, sliced 1 cup unsweetened shredded coconut 1 tablespoon honey

Instructions

1. Rinse the glutinous rice under cold water until the water runs clear.
2. In a steamer, steam the rinsed rice for about 30 minutes or until it is cooked and has a slightly sticky texture.
3. Let the rice cool down and then shape it into small balls using your hands. Press firmly to make them compact.
4. In a saucepan, combine the coconut milk, sugar, and salt over medium heat. Stir until the sugar dissolves.
5. Add the shaped rice cakes into the coconut mixture and simmer for about 10 minutes or until they absorb the liquid and become soft.
6. In a dry pan, toast the shredded coconut over low heat until it turns golden brown. Drizzle honey and mix well. Remove from heat.
7. Arrange the cooked rice cakes on a plate, drizzle with the remaining coconut sauce, and top with toasted coconut and fresh mango slices.

Chef’s Insight

The key to perfect sticky rice cakes is to press them firmly after steaming to ensure they hold together when soaked in the coconut sauce.

Notes

Feel free to adjust the sweetness of this dessert by adding more sugar or honey as needed.