Coconut Mango Rice Cake (Sticky Rice Cake with Coconut Sauce)

Ingredients

• 2 pieces Ripe mango (peeled and thinly sliced)
• 2 cups Unsweetened coconut milk (canned or carton, full‑fat for richer sauce)
• 3 tablespoons Granulated sugar (adjust to taste)
• 0.5 teaspoon Salt (balances sweetness)
• 0.5 pound Store‑bought Korean rice cake (tteok) (cut into bite‑size pieces if needed)
• 1 teaspoon Toasted sesame seeds (for garnish)

Instructions

1. Peel and slice mangoes

   Using a small knife, cut a small notch in the skin, then run the knife along the mango to remove the peel. Slice each mango around the seed into thin, uniform slices (about 1‑2 mm thick).

   Time: PT5M

2. Measure coconut milk, sugar and salt

   Measure 2 cups of unsweetened coconut milk, 3 Tbsp sugar and ½ tsp salt into a small bowl.

   Time: PT2M

3. Create coconut sauce

   Place the medium saucepan over medium‑high heat, add the coconut milk, sugar and salt. Stir continuously until the sugar dissolves and the mixture comes to a gentle boil.

   Time: PT5M

   Temperature: medium-high

4. Add rice cake

   Add the half‑pound of rice cake pieces to the boiling sauce and give a quick stir to coat.

   Time: PT1M

   Temperature: medium-high

5. Simmer until thickened

   Reduce heat to low‑medium low. Let the mixture simmer for 10‑15 minutes, stirring every 2‑3 minutes. The rice cake will expand and the sauce will thicken and coat the cake.

   Time: PT12M

   Temperature: low

6. Rest

   Turn off the heat and let the rice cake sit in the sauce for 2 minutes to absorb any remaining liquid.

   Time: PT2M

7. Assemble and garnish

   Place a few pieces of the coconut‑simmered rice cake on each serving plate. Spoon generous amounts of the coconut sauce over the cake, arrange mango slices on top, and finish with a sprinkle of toasted sesame seeds.

   Time: PT5M

Nutrition Facts

Calories

400

Protein

5 g

Carbohydrates

70 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Ripe mango: papaya, peach
• Instead of Unsweetened coconut milk: coconut cream diluted 1:1, almond milk (will change flavor)
• Instead of Granulated sugar: honey, maple syrup
• Instead of Salt: sea salt, kosher salt
• Instead of Store‑bought Korean rice cake (tteok): glutinous rice balls, mochi
• Instead of Toasted sesame seeds: black sesame seeds, pumpkin seeds

Equipment Needed

• Small knife
• Cutting board
• Medium saucepan or pan
• Wooden spoon or spatula
• Measuring spoons
• Serving plate

Critical Steps — Do Not Skip

• Peeling and slicing mangoes thinly for proper texture
• Simmering the rice cake until the sauce thickens and coats the cake

Chef Tips from the Video

• Toast sesame seeds in a dry skillet for 1‑2 minutes to bring out nutty flavor
• Use fully ripe mangoes for maximum sweetness
• Add a pinch of chili flakes to the sauce for a subtle heat if you like a hint of spice

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Re‑heat gently on the stove or microwave.

Freezer: Not recommended – texture of rice cake changes when frozen.

Room temperature: Can sit at room temperature for up to 2 hours; after that keep refrigerated.

Make-Ahead Tips

• Prepare the coconut sauce up to step 5 and keep warm; mango slices can be sliced ahead and stored covered in the fridge for up to 1 hour.