Exquisite Vietnamese Gluten-Free Mango Sticky Rice Cakes – A Sensory Feast

Allergens

Dairy (butter)

Ingredients

• 2 cups glutinous rice flour (for a celiac
• friendly version)
• 4 ripe mangoes, sliced
• 1 can coconut milk
• 1/2 cup granulated sugar
• 2 tablespoons salted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Instructions

1. In a medium saucepan, combine the glutinous rice flour and 4 cups of water. Cook over medium heat until the mixture forms a soft dough, about 8 10 minutes. Stir continuously to prevent lumps.
2. Remove the saucepan from heat and let the dough cool for 5 minutes. Knead gently with your hands until smooth.
3. Divide the rice dough into 16 equal portions. Roll each portion into a ball, then flatten it into a thin disk using a rolling pin.
4. Boil water in a large pot and cook the rice cakes for 5 7 minutes or until they float to the surface. Remove with a slotted spoon and let them drain on a wire rack.
5. In a small saucepan, heat the coconut milk over low heat until warm. Add sugar, butter, vanilla extract, and salt. Stir until the sugar dissolves and the mixture is smooth.
6. To assemble, place one rice cake on each serving plate, top it with a few mango slices, and drizzle with warm coconut cream.

Chef’s Insight

The combination of sweet, tangy, and creamy flavors creates a perfect balance in this dessert.

Notes

Be sure to use ripe mangoes for optimal flavor and texture. - Allow the rice cakes to cool before handling to prevent them from crumbling.