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Black Sticky Rice Mango Cake

06 Nov 2024

Ingredients

Steamed black glutinous rice cake:

  • 4 eggs
  • 125g granulated sugar
  • 6g SP
  • 180g black glutinous rice flour
  • 1/2 tsp baking powder
  • 65ml thick coconut milk
  • 100g vegetable oil


Crema de Coco Salada:

  • 240ml thick coconut milk
  • pandan leaves
  • 20g cornstarch
  • 5g rice flour
  • 30g butter
  • Salt

Topping:

  • Nata de coco mango
  • Mango cubes
  • Garnish

Cooking Instructions

Steamed black glutinous rice cake:

  1. Whisk the eggs, sugar, and SP with a standing mixer until the ribbon stage.
  2. Sift the black glutinous rice flour and baking powder into the eggs, and mix gently.
  3. Mix the coconut milk and vegetable oil until well combined, add a little of the cake batter to the coconut mixture, stir briefly, then gradually add the mixture to the cake batter while stirring.
  4. Pour into a bundt pan that has been greased with margarine and coated with black glutinous rice flour.
  5. Steam in a steamer, covered with a cloth, until cooked.


Crema de Coco Salada:

  1. Stir coconut milk, pandan leaves, and cornstarch, heat until thickened, then turn off the heat.
  2. Add butter, season with salt, until it tastes savory like rice flour porridge.


Topping:
PRESENTATION METHOD:

  1. Pour the cream over the black glutinous rice cake, cool until set.
  2. Decorate the entire surface of the custard with mango-flavored nata de coco and mango pieces until fully covered.

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