Vegetarian Cambodian Sticky Rice Cake with Mango and Coconut Sauce

Allergens

Gluten (from rice flour)

Ingredients

• 1 cup glutinous rice flour
• 1 cup water
• 1/2 cup coconut milk
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1 tablespoon tapioca starch
• 3 ripe mangoes, peeled and sliced
• 1 cup coconut cream
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cardamom powder
• Toasted coconut flakes, for garnish
• Fresh mint leaves, for garnish

Instructions

1. a. In a large bowl, mix together glutinous rice flour, water, and salt until well combined. Cover and let it rest for 30 minutes. b. Preheat an oiled and preheated steamer to high heat. Divide the rice mixture into two portions. Transfer one portion to a greased banana leaf or parchment paper. c. Steam the rice cake for 25 30 minutes, or until cooked through. Remove from the steamer and let it cool slightly. d. In a small saucepan, whisk together sugar, tapioca starch, coconut milk, vanilla extract, and cardamom powder over medium heat. Cook until the sauce thickens and becomes smooth. Stir in the coconut cream. e. To assemble, cut the cooled rice cake into slices and layer them on a serving plate. Top with mango slices and pour the warm coconut sauce generously over the cake and fruit. f. Garnish with toasted coconut flakes and fresh mint leaves before serving.

Chef’s Insight

The key to this dish is perfecting the coconut sauce; it should be rich and smooth while complementing the sweetness of the mangoes and rice cake.

Notes

Adjust the sweetness of the dessert according to personal preference.