Ingredients

For the Sticky Rice Cake:

  • 1 ½ cups glutinous rice (sweet rice), soaked for at least 4 hours or overnight
  • 1 cup coconut milk (full-fat for best results)
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon coconut oil (for greasing the pan)

For the Coconut Sauce:

  • 1 cup coconut milk
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)

For the Mango Topping:

  • 2 ripe mangoes, peeled and sliced thinly
  • 1 tablespoon lime juice
  • 1 tablespoon honey (optional, for extra sweetness)
  • Toasted sesame seeds or mung beans (optional, for garnish)

Equipment

  • 8-inch round cake pan or springform pan
  • Steamer or large pot with a steaming rack
  • Mixing bowls
  • Whisk
  • Cheesecloth or fine mesh strainer

Instructions

Step 1: Prepare the Sticky Rice

  1. Drain the soaked glutinous rice and rinse it thoroughly under cold water until the water runs clear.
  2. Place the rice in a heatproof bowl or a cheesecloth-lined steamer basket.
  3. Steam the rice over medium heat for 25–30 minutes until soft and translucent. Check occasionally to ensure the water in the steamer doesn’t run dry.

Step 2: Make the Coconut Mixture

  1. In a medium saucepan, combine 1 cup coconut milk, ½ cup sugar, ¼ teaspoon salt, and vanilla extract.
  2. Heat over medium-low heat, stirring until the sugar dissolves completely. Do not boil.
  3. Remove from heat and set aside.

Step 3: Combine Rice and Coconut Mixture

  1. Once the rice is cooked, transfer it to a large mixing bowl.
  2. Pour the warm coconut mixture over the rice and stir gently to combine.
  3. Let the rice sit for 15–20 minutes to absorb the coconut milk, stirring occasionally to ensure even absorption.

Step 4: Prepare the Cake Pan

  1. Lightly grease an 8-inch round cake pan with coconut oil.
  2. Press the coconut-soaked sticky rice evenly into the pan, using a spatula or your hands to create a smooth, compact layer.
  3. Cover with plastic wrap and refrigerate for at least 2 hours to set.

Step 5: Make the Coconut Sauce

  1. In a small saucepan, combine 1 cup coconut milk, ¼ cup sugar, and ¼ teaspoon salt.
  2. Heat over medium-low heat, stirring until the sugar dissolves.
  3. Add the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) and stir continuously until the sauce thickens slightly, about 2–3 minutes.
  4. Remove from heat and let cool to room temperature.

Step 6: Prepare the Mango Topping

  1. Peel and slice the mangoes into thin strips or cubes.
  2. Toss the mango slices with lime juice and honey (if using) to enhance flavor.
  3. Set aside until ready to assemble.

Step 7: Assemble the Cake

  1. Remove the chilled sticky rice cake from the refrigerator and carefully unmold it onto a serving plate.
  2. Arrange the mango slices on top of the cake in a decorative pattern (e.g., fanned out or layered).
  3. Drizzle the cooled coconut sauce over the top or serve it on the side.
  4. Sprinkle with toasted sesame seeds or mung beans for added texture, if desired.

Serving Suggestions

  • Serve the cake chilled or at room temperature for the best texture.
  • Pair with extra coconut sauce and mango slices on the side.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.

Tips

  • Use ripe but firm mangoes for the best flavor and presentation.
  • If glutinous rice is unavailable, short-grain sushi rice can work as a substitute, but the texture will be slightly different.
  • For a vegan version, ensure the honey is replaced with agave nectar or omitted.