Gluten-Free Sticky Rice Cake Recipe
Updated Feb 15, 2021, Published Jul 15, 2019
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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
Ingredients
- 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
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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 . . .!
Nice brief and this mail helped me alot in my college assignement. Say thank you you seeking your information.
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.
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!
Hi Jo!
I would store it in the fridge. It’s easier to cut into slices when cold.