Mango Coconut Sticky Rice Cake
This tropical cake has a wonderfully chewy, mochi-like texture that makes every bite irresistible. Perfect for satisfying your sweet cravings with a fruity twist.
Ingredients
- 1 1/2 cups Sweet Rice Flour (Mochiko)
- 1 cup Granulated Sugar
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1 can Full-Fat Coconut Milk (13.5 oz)
- 2 Large Eggs
- 1/4 cup Unsalted Butter, melted
- 1 tsp Vanilla Extract
- 1 cup Fresh Mango, diced small
- 1/4 cup Sweetened Toasted Coconut Flakes for topping
Instructions
- Preheat your oven to 350F. Grease a 9x9 inch baking pan and line the bottom with parchment paper.
- In a large bowl, whisk together the sweet rice flour, granulated sugar, baking powder, and salt until well combined.
- In a separate bowl, whisk together the coconut milk, eggs, melted butter, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and stir until you have a smooth, slightly thick batter with no lumps.
- Gently fold in the diced fresh mango. Pour the batter into the prepared pan and spread it evenly.
- Bake for 40 to 45 minutes, until the top is set and lightly golden. A toothpick inserted in the center should come out clean.
- Let the cake cool completely in the pan. The texture transforms as it cools, becoming wonderfully chewy and dense. Once cooled, scatter the toasted coconut flakes over the top, slice, and serve.
Nutrition
Serving: 1servingCalories: 249kcalCarbohydrates: 40gProtein: 3gFat: 9g