Thai Mango Sticky Rice Cake

Thai Mango Sticky Rice Cake

Sticky coconut rice layered with ripe mango, pressed into a sliceable cake.

Total 6 hr Makes 8 slices Calories 340/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Allergens

Sesame

This dessert transforms the classic Thai street food into a layered cake you can slice and plate. Glutinous rice is steamed until tender, sweetened with coconut milk, then pressed with fresh mango into a mold for clean, stackable slices. Serve chilled or at room temperature as a tropical finish to a Southeast Asian meal.

Ingredients

  • 2 cups glutinous (sweet) rice, rinsed and soaked overnight
  • 1 3/4 cups coconut milk
  • 2/3 cup granulated sugar
  • 3/4 teaspoon salt
  • 3 ripe mangoes, peeled and sliced thin
  • 2 tablespoons toasted sesame seeds
  • 1 tablespoon cornstarch
  • 1/4 cup coconut milk, for the topping sauce
  • 2 tablespoons sugar, for the topping sauce
  • 1/4 teaspoon salt, for the topping sauce

Method

  1. Drain the soaked glutinous rice and spread it in a steamer basket lined with cheesecloth.

  2. Steam the rice over simmering water, covered, until tender and translucent, stirring once halfway through.

  3. While the rice steams, warm the coconut milk, sugar, and salt in a saucepan over medium heat, stirring until the sugar dissolves. Do not boil.

  4. Transfer the hot steamed rice to a large bowl and pour the warm coconut milk mixture over it. Stir gently to combine.

  5. Cover the bowl and let the rice absorb the coconut milk at room temperature.

  6. Line an 8-inch square or round cake pan with plastic wrap, leaving overhang on the sides.

  7. Press half of the sticky rice evenly into the bottom of the pan to form a firm layer.

  8. Arrange a layer of sliced mango over the rice, covering it evenly.

  9. Press the remaining sticky rice over the mango layer, smoothing the top with a spatula or the back of a spoon.

  10. Fold the plastic wrap over the top and press down firmly to compact the layers. Chill in the refrigerator to set.

  11. Make the topping sauce: whisk the cornstarch into the 1/4 cup coconut milk until smooth, then combine with the sugar and salt in a small saucepan.

  12. Cook the topping sauce over medium-low heat, stirring constantly, until thickened slightly, then cool to room temperature.

  13. Unmold the cake onto a serving platter and remove the plastic wrap. Slice into 8 wedges or squares with a sharp, wet knife.

  14. Drizzle each slice with the coconut topping sauce and sprinkle with toasted sesame seeds before serving.

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    Thai Mango Sticky Rice Cake

    This dessert transforms the classic Thai street food into a layered cake you can slice and plate. Glutinous rice is steamed until tender, sweetened with coconut milk, then pressed with fresh mango into a mold for clean, stackable slices. Serve chilled or at room temperature as a tropical finish to a Southeast Asian meal.

    6 hr 8 slices 340 cal

    Ingredients

    • 2 cups glutinous (sweet) rice, rinsed and soaked overnight
    • 1 3/4 cups coconut milk
    • 2/3 cup granulated sugar
    • 3/4 teaspoon salt
    • 3 ripe mangoes, peeled and sliced thin
    • 2 tablespoons toasted sesame seeds
    • 1 tablespoon cornstarch
    • 1/4 cup coconut milk, for the topping sauce
    • 2 tablespoons sugar, for the topping sauce
    • 1/4 teaspoon salt, for the topping sauce

    Method

    1. 1

      Drain the soaked glutinous rice and spread it in a steamer basket lined with cheesecloth.

    2. 2

      Steam the rice over simmering water, covered, until tender and translucent, stirring once halfway through.

    3. 3

      While the rice steams, warm the coconut milk, sugar, and salt in a saucepan over medium heat, stirring until the sugar dissolves. Do not boil.

    4. 4

      Transfer the hot steamed rice to a large bowl and pour the warm coconut milk mixture over it. Stir gently to combine.

    5. 5

      Cover the bowl and let the rice absorb the coconut milk at room temperature.

    6. 6

      Line an 8-inch square or round cake pan with plastic wrap, leaving overhang on the sides.

    7. 7

      Press half of the sticky rice evenly into the bottom of the pan to form a firm layer.

    8. 8

      Arrange a layer of sliced mango over the rice, covering it evenly.

    9. 9

      Press the remaining sticky rice over the mango layer, smoothing the top with a spatula or the back of a spoon.

    10. 10

      Fold the plastic wrap over the top and press down firmly to compact the layers. Chill in the refrigerator to set.

    11. 11

      Make the topping sauce: whisk the cornstarch into the 1/4 cup coconut milk until smooth, then combine with the sugar and salt in a small saucepan.

    12. 12

      Cook the topping sauce over medium-low heat, stirring constantly, until thickened slightly, then cool to room temperature.

    13. 13

      Unmold the cake onto a serving platter and remove the plastic wrap. Slice into 8 wedges or squares with a sharp, wet knife.

    14. 14

      Drizzle each slice with the coconut topping sauce and sprinkle with toasted sesame seeds before serving.