Friday, April 17, 2015

Mango Sticky Rice Cake / Cupcake

This is kinda unintentional. Baking this Mango Sticky rice cake I mean. :P As much as I love my Mango Sticky Rice dessert, I can only eat that much. And considering I made enough to feed 6 people...huh huh. :P Portion baby! Yeah...still need to work on that sometimes. But being the practical me...I ain't gonna throw those delicious coconut glutinous rice away, no siree! And recreating them into cakes / cupcakes is the next best thing. :9
So this recipe is my own creation, one of a kind stay on at your own risk, heh heh. And if you decided to give this a go (thank you very much), you will need to refer to my previous post "Mango Sticky Rice" for some of the steps involve as well. ;) Now let's get on with it shall we?

Recipe for Mango Sticky Rice Cake/Cupcake  
200g glutinous coconut sticky rice (refer to here for recipe)
60ml coconut milk
50ml cold pressed coconut oil
2 large eggs
100ml fresh milk
70g cake flour
1.5 tsp baking powder
80g caster sugar
1/2 tsp salt
1 large ripe mango
1 pack 100g dried sweetened mango slices (optional)
  • Preheat oven to 170C. Line a loaf pan with parchment and grease well. You can also make a smaller loaf and use the remaining batter to make small cupcakes.
  • In a blender container, add in the glutinous sticky rice. If it was from the fridge, steam or microwave it till slight warm for easier blending.

  •  Next you add in the coconut milk and coconut oil.

  •  Give it a quick blend for about 30 seconds. It should look like the mixture below. It is okay if the coconut oil is a little separated from the mixture.
  •  Next add in the milk, caster sugar, eggs and salt. Blend for another 1 to 2 minutes.

  •  The mixture should look as follows. Slightly grainy but shouldn't be too thick.
  •  Pour the mixture into a large mixing bowl and sift in the flour and baking powder.
  • Gently stir in with a whisk until the mixture is smooth with no lumps.
  • Scoop the batter into prepared pan and cupcake liners.
  • At this point, you can insert that slice of sweetened dried mango slice into the cupcakes. I love the idea of adding more bite and texture into the cake. ;)
  • Bake the cakes in the preheated oven, 12 minutes for the small cupcakes, 15 for large cupcakes and 30 minutes for small loaf, 45 minutes for large loaf. Use a cake tester or a toothpick to test for doneness. 
  •  Cool on the rack completely in the meantime while you move on to make the mango buttercream.

Recipe for Mango Buttercream

150g vanilla buttercream (you can get the buttercream recipe here
100g fresh mango
50g cream cheese
  • Place all the ingredients in the blender and blend till it is smooth and creamy. Chill in the fridge till slightly firm.
  • Spoon the mixture into a piping bag and pipe over the cupcakes and loaf. Decorate with fresh mango slices if desired.

 You can of course enjoy the cake on its own, but adding the mango buttercream just makes it more luscious and moist. Who doesn't love some good fruity flavored buttercream on that cupcake?!
 See that creamy goodness? And how can you say no to that...haha!
Check out the texture! Fluffy soft interior with a creamy coconut rice fragrance. Texture has a unique chew and yet soft and creamy after taste. My hubby actually prefer my Black Glutinous Rice Cupcakes, but I prefer this. ;P I guess the only way to find out is to try baking both to find out...yeah go try it. ;)

 I love the idea of incorporating local authentic dessert flavors into cakes and cupcakes. Same same but different different. ;)

 Okay guys, have a good day ahead and a fabulous weekend. Remember to bake something. ;)

Wednesday, April 15, 2015

Mango Sticky Rice (Khao Niaw Mamuang)

I can't even remember how many times I wanted to attempt making this dessert and forgo the idea in the end. Either I don't have mangoes or I run out of coconut cream, or I need to go on forever! But I am such a HUGE fan of Mango Sticky Rice, and would always try to order this at the Thai restaurants when I dine there. Com-on, who doesn't? Warm glutinous rice soaked in coconut milk, paired with juicy sweet mango fruit, it's heaven! Well....the only reason why I don't eat it that often is...ahem, the amount of calories and fat contained inside it! *Yikes* Okay lah, life's too short to avoid such delicious food altogether. So occasional indulge is totally permitted..unless your doctor says otherwise that is. ;P
Mango Sticky Rice (aka Khao Niaw Mamuang)..don't ask me how to pronounce that Thai name, is best made when Mangoes are abundant, sweet and in season of course. I much prefer Malaysia honey mangoes rather then Australia's mangoes which are in fact more expensive and contains more fire.

The recipe I used today is an adaptation of Angie's version from Seasaltwithfood. Thanks Angie!

Recipe for Mango Sticky Rice (serves 4 to 5 people)
2 large and ripe honey mangoes
250g glutinous sticky rice, soaked overnight, drained
100ml water

Mixture to cook with rice
180ml coconut cream/milk (I used AyamBrand coconut milk)
1 tsp salt
3 tbsp caster sugar
2 pinescrew / pandan leaves

Coconut cream to serve
125ml coconut milk
1 tbsp caster sugar
1.5 tbsp corn flour/ starch
pinch of salt
  • First of all, set up the steamer over medium fire. Drain the glutinous rice from it's soaking water. Place it in a steamer bowl and add 100 ml water. The water will help cook and soften up the rice faster. Steam for 30 minutes at medium fire and give it a stir at mid point of 15 minutes. (You can wrap with plastic wrap to prevent excess water from dripping in)
  • While the rice is steaming, prepare the sweet coconut cream for serving over the dessert. In a small sauce pot, add in the coconut milk, salt, sugar and corn flour in.

  • Cook it over low fire and keep a close watch not to let the mixture burn. Stir it constantly and make sure no lumps form at the base. Once the mixture thickens, remove from fire and let cool. Scoop out the cream and set aside to serve later.
  • Next you make the coconut mixture for the glutinous rice to soak in. Using the same pot you used for the coconut cream sauce, so you wash one less pot haha. Similarly, add in the coconut milk, pandan leaves, caster sugar and salt.
  • Stir well till all the sugar has melted in over medium low fire. Cook the mixture till it comes to a simmer for 3 minutes and off the heat.
  • Add in the steamed glutinous rice at this point and toss to coat the rice with the coconut milk mixture.
  • Place the coconut rice mixture back in the steamer bowl and in the steamer to keep warm before serving. 
  • Now you cut up that sweet mangoes, place them on the serving plates. Scoop some warm coconut glutinous rice on the plate as well. And finally some sweetened coconut cream over the rice.
  • Just like that, serve it up and enjoy when it is still warm....yummm! :9
Simple as that... steam rice, cook creams and cut fruit! Now you can enjoy this authentic Thai dessert right at home (no service or GST) and with extra servings too!
 Hope my post has inspired you to try cooking this at home...especially it is Mango season now! It is gonna taste way better then any ones you've had before...because it is made by yourself. ;) Wait no more, start cooking guys!  :D
Have a fabulous day ahead!