Gluten Free Mango Rice Cake

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 Mango Rice Cake Recipe

5 from 1 vote
Gluten Free Mango Rice Cake
Print Recipe

Gluten Free Sticky Rice Cake Recipe

Course: Dessert
Cuisine: Filipino, Thai
Servings: 10 servings
Calories: 278kcal
Author: Gluten Free & More


  • 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
  • cups sweet rice (mochi, pearl or sushi rice)
  • 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 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.


Nutrition Facts
Gluten Free Sticky Rice Cake Recipe
Amount Per Serving
Calories 278 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 10g50%
Cholesterol 12mg4%
Sodium 78mg3%
Potassium 160mg5%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 14g16%
Protein 2g4%
Vitamin A 495IU10%
Vitamin C 12.4mg15%
Calcium 16mg2%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Cake Coconut Filipino Mango Rice Rice Cake Sweet Thai Tropical Wholesome Sweeteners
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  1. Cove Girl
    February 12, 2009

    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.

  2. Lauren
    February 12, 2009

    Mmm, that looks so good! I love the idea of mixing your favorites =D!

  3. Bren
    February 12, 2009

    i just love the look of that thing! great styling of the food, too! though there would only be ONE fork!! LOL!

  4. Alisa - Frugal Foodie
    February 13, 2009

    Incredible. I love the idea of this cake!

  5. Simply...Gluten-free
    February 13, 2009

    Cove Girl:
    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.


  6. Katie
    February 13, 2009

    I’ve never tried a cake like this before, but it looks wonderful. The texture and color is so intriguing.

  7. Peter G
    February 14, 2009

    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!

  8. Travis Ingersoll
    February 15, 2009

    This looks awesome! I think I’m going to make two of these, and share one with my co-workers on Friday. Beautiful photo:)

  9. Steph
    February 15, 2009

    this cake looks and sounds fantastic (and quite exotic as well)! i’m very excited to try it.

  10. Helene
    February 15, 2009

    Great flavors together. Beautiful cake.

  11. Jennifer
    February 16, 2009

    Guess what? I was also a Air Force Brat who lived in the Philippines. Thank you for the memories.

  12. Maureen "Hold The Gluten"
    February 17, 2009

    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!

  13. Cynthia
    February 18, 2009

    There are not words to describe how good you are. I am serious.

  14. Nick
    February 19, 2009

    That looks incredibly sticky, I bet you could use that as glue! Looks like some tasty adhesive you’ve got there…

  15. H.Peter
    February 22, 2009

    We love sticky rice. Any shape it comes. But this one is a great version.

    I added you to my list of Blogs!

  16. Liz
    March 11, 2009

    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!

  17. Dana aka Gluten Free In Cleveland
    March 12, 2009

    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 :)

  18. Max mickle
    May 2, 2009

    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.

  19. itengineer79
    May 14, 2009

    Hello ..
    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 ..


  20. Kevin
    June 2, 2009

    This sticky rice cake looks really good!

  21. Tangled Noodle
    July 29, 2009

    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 . . .!

  22. Anonymous
    February 2, 2010

    Nice brief and this mail helped me alot in my college assignement. Say thank you you seeking your information.

  23. Shannon
    March 10, 2011

    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!

    1. Thank you for letting me know how you liked it!

  24. June 19, 2011

    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.

  25. Pingback: Torta di riso senza zucchero | | NaturopatikaNaturopatika

  26. Jo
    April 14, 2022

    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!

    1. Gluten Free & More
      April 14, 2022

      Hi Jo!

      I would store it in the fridge. It’s easier to cut into slices when cold.

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