“Decadent Gluten-Free Mango Sticky Rice Cake”
Discover the exquisite taste of the Decadent Gluten-Free Mango Sticky Rice Cake, a delightful fusion of traditional Indian flavors and a gluten-free twist. Savor this mouthwatering dessert as you indulge in its luscious aroma and delectable texture, all while enjoying a visually stunning presentation that is perfect for special occasions.
Allergens
None
Ingredients
- 1 cup glutinous rice (also known as sticky rice)
- 1 ripe mango, peeled and pitted
- 1/2 cup granulated sugar
- 1/4 cup coconut milk
- 1/4 teaspoon cardamom powder
- A pinch of salt
- 1 tablespoon toasted shredded coconut (optional)
Instructions
- Rinse the glutinous rice in cold water and drain well.
- Place the rinsed rice in a steamer basket or colander lined with cheesecloth, and steam for 40 45 minutes until cooked through.
- In a saucepan, combine the coconut milk, sugar, cardamom powder, and a pinch of salt. Heat on medium heat, stirring occasionally until the sugar dissolves and the mixture begins to thicken. Remove from heat and let it cool.
- Once the rice is cooked, gently fold it into the cooled coconut mixture until well combined.
- Spread the rice mixture evenly in a 6 inch cake pan or springform pan.
- Chill the prepared cake in the refrigerator for at least 2 hours to set.
- Slice the mango and arrange the slices on top of the chilled rice cake. If desired, garnish with toasted shredded coconut.
- Serve immediately and enjoy the sensory delight!
Chef’s Insight
Use a ripe but firm mango for better slicing and presentation.
Notes
Make sure to use a ripe but firm mango for easier slicing and better presentation.