Gluten-Free Sticky Rice Cake Recipe

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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 Mango Rice Cake Recipe

5 from 1 vote

Gluten Free Sticky Rice Cake Recipe

By Gluten Free & More
Servings: 10 servings
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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
  • cups sweet rice, (mochi, pearl or sushi rice)
  • 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 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

Calories: 278kcalCarbohydrates: 39gProtein: 2gFat: 13gSaturated Fat: 10gCholesterol: 12mgSodium: 78mgPotassium: 160mgFiber: 1gSugar: 14gVitamin A: 495IUVitamin C: 12.4mgCalcium: 16mgIron: 1.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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28 Comments

  1. Jennifer says:

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

  2. Maureen "Hold The Gluten" says:

    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!

  3. Cynthia says:

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

  4. Nick says:

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

  5. H.Peter says:

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

    I added you to my list of Blogs!

  6. Liz says:

    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!

  7. Dana aka Gluten Free In Cleveland says:

    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 :)

  8. Max mickle says:

    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.

  9. itengineer79 says:

    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 ..

    Regards
    Sabah
    Sabahns2003@yahoo.com

  10. Kevin says:

    This sticky rice cake looks really good!