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 ....so 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. ;)