Gluten-Free Sticky Rice Cake Recipe
I am an Air Force brat who comes from a long line of military men. With all the cross and trans-continental marriages, I am — alas — without an ancestral home.
One of the hardest questions for me to answer is: “Where are you from?” I spent my childhood for the most part in Southeast Asia, the southeastern United States and sunny California.
My taste memories are an amalgamation of coconut, mango and rice, catfish, hush-puppies, sun-dried tomatoes, and goat cheese pizza.
I wanted to come up with a gluten-free cake that would embrace my pan-cultural upbringing and decided to try a take-off on Filipino rice cake, Thai sticky rice and good old American pineapple upside down cake and came up with this Gluten-Free Sticky Rice Cake Recipe. Rather than pineapple, I used mango. And, to bump up the coconut factor, I used Wholesome Organic Coconut Palm Sugar.
Gluten Free Sticky Rice Cake Recipe
- 4 tablespoons butter or non-dairy substitute, plus more for preparing pan
- 1 cup Wholesome Organic Coconut Palm Sugar (packed) plus about 1 tablespoon – divided
- 2 mangos peeled and sliced lengthwise into about ¼ inch slices
- 1½ cups sweet rice (mochi, pearl or sushi rice)
- 1½ cups water
- 1 (14 ounce) can coconut milk
- Pinch sea salt
- Pre-heat oven to 350 degrees. Prepare a 9 inch round cake pan by greasing the bottom and sides liberally with the butter or non-dairy substitute. Sprinkle 1 tablespoon of sugar over the bottom of the pan in an even layer. Lay sliced mango on top of the sugar in a nice spiral pattern.
- Put rice in a large glass bowl and cover with enough water to come up about 1 inch over the top of the rice. Soak rice for at least 1 hour. Drain off water, rinse with running water and put back into bowl with 1½ cups fresh water. Cover tightly with plastic wrap. Microwave on high for 5 minutes.
- Stir rice thoroughly and return to microwave for another 5 minutes. Stir again. Rice should be tender, cooked through and sticky. If not, microwave for another 3 minutes and check again. Let stand covered for 5 minutes when done. Alternately, you can cook the soaked rice in a rice cooker.
- While rice is cooking, heat coconut milk with ¼ cup sugar and a small pinch of sea salt until almost boiling over medium heat. Do not cook it over too high of a heat or it will curdle. Cook until all the sugar is dissolved and it is very hot. Pour hot mixture over cooked rice; stir well and let sit for at least 5 minutes.
- Melt 4 tablespoons butter or non-dairy substitute over medium heat with ¾ cup of sugar until it forms a thick caramel. Gently pour over the mango slices in the cake pan. Add rice mixture and press down to pack it well in the pan. Smooth out the top with a rubber spatula.
- Place cake pan in a sheet pan to catch any caramel that may bubble over. Bake in oven for 20-25 minutes or until the rice is lightly browned and the caramel is hot and bubbling. Let cool for 5 minutes and then run a knife around the pan to loosen. Invert on serving plate and let cool. The more you let it cool, the easier it is to slice.
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Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Thanks for the post:) I really enjoy following your recipes. This cake looks really cook, but I have one question about it. I’m not traditionally a fan on anything that has a coconut flavor to it so I’m wondering if this cake tastes more like coconut or does it take on the flavors of the mango more than the coconut milk? I may have to try it either way.
Mmm, that looks so good! I love the idea of mixing your favorites =D!
i just love the look of that thing! great styling of the food, too! though there would only be ONE fork!! LOL!
Incredible. I love the idea of this cake!
The funny thing is I hate coconut! However for some reason I like sticky rice and I like this cake. I think that the brown sugar does something to the flavor because I don’t like curries with coconut milk either.
I would say give it a try. Let me know what you think.
I’ve never tried a cake like this before, but it looks wonderful. The texture and color is so intriguing.
OMG! I am so in love with this creation of yours! All those yummy flavours…coconut, caramel, brown sugar! I will def try to make this sometime this week! Bookmarked!
This looks awesome! I think I’m going to make two of these, and share one with my co-workers on Friday. Beautiful photo:)
this cake looks and sounds fantastic (and quite exotic as well)! i’m very excited to try it.
Great flavors together. Beautiful cake.
Guess what? I was also a Air Force Brat who lived in the Philippines. Thank you for the memories.
Wow – this looks and sounds amazing! What an ingenious idea — you never cease to amaze me :) This is totally on my list of “must try” recipes!
There are not words to describe how good you are. I am serious.
That looks incredibly sticky, I bet you could use that as glue! Looks like some tasty adhesive you’ve got there…
We love sticky rice. Any shape it comes. But this one is a great version.
I added you to my list of Blogs!
Oh my Gosh! What a cool dessert. I have a whole, big bag of sticky rice just waiting to be used.
Thanks for the great recipe!
I can’t believe I never thought of turning my beloved sticky rice and mango into a cake before.
I love love love this…and your photography is beautiful :)
My father is a huge fan of Sticky Rice Cake and I always try to bake one for him whenever we see my parents. He has yet to be fully blown away by any of the recipes i’ve tried. Simplicity is key, and yours looks perfect! Can’t wait to try it.thank you for shearing your post.
Thnx dear…seems it is tasty…
Friends do u know where can I find same these foods (Free Gluten) in Malaysia …coz I’m from middle east and living in Malaysia for study…
Thank you ..
This sticky rice cake looks really good!
I might have to change my blog name to Sticky Rice – I love everything about this recipe! You've hit a soft, sweet spot in my childhood food memories, too . . .!
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Tried this yesterday and my family loved it! I didn’t have any mangoes and wasn’t sure how it would work with frozen peaches, so I made it sans fruit. Also used light coconut milk. We loved everything about it. I really couldn’t notice a coconut flavor to it. Thanks Carol!
Thank you for letting me know how you liked it!
This brings back memories. When I lived in California I always loved when Filipino friends or co-workers would make one of these. Seems like most anything they brought was delicious.
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Hello, should I keep this cake in the refrigerator or at room temperature? I’m planning on making this the day before serving it. Thank you!
I would store it in the fridge. It’s easier to cut into slices when cold.