Mango Black Rice Cakes
thai-inspired sweet treat
This fun muffin tin riff on mango sticky rice uses antioxidant packed whole-grain black rice to up the health ante and add a visual wow factor.
⅓ Cup Navitas Naturals Coconut Palm Sugar
⅔ Cup Black Rice
1 large Egg
1⅔ Cup Coconut Milk
2 Tbsp light colored Granulated Sugar
1 tsp Ginger Powder
1 tsp Vanilla Extract
2 ripe Mangos, peeled and diced
In a small saucepan, combine rice with 1 ¼ cups water. Bring to a boil, reduced heat and simmer covered for about 30 minutes, or until tender and most of the water has been absorbed. Let cool.
Preheat oven to 400 degrees F. In a large bowl, lightly beat egg. Stir in cooked rice, 1 cup coconut milk, coconut sugar, ginger and vanilla. Divide among 6 medium sized muffin cups and cook for 20 minutes, or until set. Let cool several minutes before unmolding.
When ready to serve, combine ⅔ cup coconut milk and 2 tablespoons sugar in a small saucepan over medium-low heat until a slight simmer is reached and sugar has dissolved. Place black rice cakes on serving plates and serve with warm coconut milk and mango.
To keep the coconut milk topping white for presentation purposes in this recipe, you may want to use a light colored natural cane sugar instead of brown tinged coconut palm sugar.
If possible, use the yellow skin Ataulfo mangos which have a stringless flesh that melts in your mouth. Even if working with silicon muffin cups, it’s a good idea to give them a light greasing or use paper liners so no rice is left behind at the bottom.
Recipe and photo courtesy of Muffin Tin Mania.