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 with out 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 and hushpuppies and sun-dried tomato, 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.

Gluten Free Sticky Rice Cake Recipe

Ingredients

2 mangos, peeled and sliced lengthwise into about ¼ inch slices
1½ cups sweet rice (mochi, pearl or sushi rice)
1½ cups water
1 cup brown sugar (packed) plus about 1 tablespoon – use divided
1 14 ounce can coconut milk
Pinch sea salt
4 tablespoons butter or non-dairy substitute plus more for preparing pan

Directions

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 brown sugar over the bottom of the pan in an even layer. Lay sliced mango on top of brown 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 brown 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 cups of brown 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 and 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.

Servings

Serves 8 – 10 gluten free people.

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Ready for dessert?

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celiac, diet, Gluten Free, recipes