Mango Sticky Rice Cake

Mango Sticky Rice Cake is a delightful Thai dessert that combines sweet, sticky rice with luscious mango and a creamy coconut sauce. This gluten-free treat is perfect for a refreshing and indulgent end to any meal.

Ingredients

• Sticky rice - 100 grams
• Coconut milk - 100 ml
• Sugar - 30 grams
• Salt - 1/4 teaspoon
• Mango - 1 medium, ripe
• Sesame seeds - 1 tablespoon, toasted

Steps

1. Rinse the sticky rice under cold water until the water runs clear, then soak it in water for at least 30 minutes.
2. Drain the soaked rice and steam it in a bamboo steamer or a steaming basket lined with cheesecloth for 20-25 minutes, or until tender.
3. While the rice is steaming, combine the coconut milk, sugar, and salt in a small saucepan over low heat. Stir until the sugar is dissolved, then remove from heat.
4. Once the rice is cooked, transfer it to a bowl and pour half of the coconut milk mixture over it. Stir gently to combine and let it sit for about 10 minutes to absorb the flavors.
5. Meanwhile, peel and slice the mango into thin strips.
6. To assemble, press half of the sticky rice mixture into the bottom of a small square or rectangular dish to form a cake layer.
7. Layer the mango slices evenly over the rice, then top with the remaining sticky rice mixture, pressing down gently to compact.
8. Refrigerate for at least 15 minutes to set, then cut into squares or rectangles.
9. Serve drizzled with the remaining coconut milk mixture and sprinkle with toasted sesame seeds.

Nutrition

• Calories: 270
• Protein: 3 g
• Carbs: 45 g
• Fiber: 1 g
• Sugar: 15 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 8 g
• Unsaturated Fat: 1 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from fresh mango.
• Contains healthy fats from coconut milk.

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