Gluten-Free Filipino Mango Sticky Rice Cake: A Delectable Twist on a Classic Dessert

Allergens

None

Ingredients

• 1. 1 cup glutinous rice, rinsed and drained 2. 1/2 cup coconut milk 3. 1/4 cup brown sugar, packed 4. 1 ripe mango, peeled and sliced 5. 1 tbsp cornstarch 6. 1/2 tsp salt 7. 1/2 tsp vanilla extract 8. Toasted coconut flakes, for garnish

Instructions

1. In a large bowl, combine the rinsed and drained glutinous rice with water and let it soak for at least 4 hours or overnight to soften the grains.
2. After soaking, drain the water and steam the rice in a steamer over medium heat for about 15 20 minutes or until cooked through. Stir occasionally to prevent sticking.
3. In a separate bowl, mix the coconut milk with cornstarch and dissolve it thoroughly.
4. Once the rice is fully cooked, transfer it to a mixing bowl and add the brown sugar, mixed coconut milk and cornstarch, salt, and vanilla extract. Mix well until the ingredients are evenly distributed throughout the rice.
5. In a preheated baking dish, pour the rice mixture and spread it evenly. Bake at 350°F (180°C) for about 20 25 minutes or until the top layer is slightly crispy.
6. Remove the cake from the oven and let it cool for a few minutes before slicing into bite sized portions.
7. To serve, place each piece of cake on a plate, garnish with fresh mango slices, and sprinkle toasted coconut flakes on top. Enjoy!

Chef’s Insight

The combination of glutinous rice, coconut milk, and mangoes creates an explosion of flavors and textures that will delight your senses. The key to achieving the perfect texture is by soaking the rice before cooking it, which allows it to become tender and sticky.

Notes

For a visually appealing presentation, use a contrasting color plate and serve with fresh fruit on the side. Garnish with toasted coconut flakes and a sprig of mint for added appeal.