Mango and Coconut Caramel Rice Cakes

Ingredients

• 200 g Round rice (sushi rice or glutinous rice) (rinsed with cold water)
• 50 g White sugar
• 30 g Coconut sugar (whole cane sugar) (gives a caramel color and a slightly caramelized flavor)
• 1 pcs Vanilla bean (seeds scraped)
• 200 ml Almond milk (unsweetened)
• 200 ml Coconut milk (canned, well shaken)
• 100 ml Coconut cream (for extra richness)
• 1 pcs Very ripe mango (cut into 1 cm dice)
• 100 g Sugar for caramel (preferably white sugar or whole cane sugar)
• 30 ml Water (for caramel)

Instructions

1. Rinse the rice

   Rinse the rice under cold water until the water runs clear. Drain.

   Time: PT5M

2. Cook the rice in water

   Bring 400 ml of water to a boil in a saucepan, add the rinsed rice, cover and cook for 10 minutes over medium heat. Drain the cooked rice and rinse quickly under cold water to stop the cooking.

   Time: PT10M

   Temperature: Medium heat

3. Prepare the sweet‑dairy mixture

   In the same saucepan, pour the almond milk, coconut milk, white sugar and coconut sugar. Add the vanilla bean seeds. Bring to a gentle boil then reduce to low heat and simmer for 30 minutes, stirring regularly until the mixture thickens and the rice absorbs the liquid.

   Time: PT30M

   Temperature: Low heat

4. Incorporate the coconut cream

   Remove the saucepan from the heat, add the coconut cream and mix well to obtain a creamy texture.

   Time: PT2M

5. Prepare the caramel

   In a small saucepan, combine the sugar (100 g) and water (30 ml). Heat over medium heat without stirring until a deep amber color is reached (about 10 minutes). Immediately pour the caramel into the bottom of the ramekins, filling them one‑third full.

   Time: PT10M

   Temperature: Medium heat

6. Fill the ramekins with rice

   Distribute the thickened rice mixture into the ramekins over the caramel, filling to about three‑quarters.

   Time: PT5M

7. Bake in a water bath

   Place the ramekins in a baking dish filled with hot water (bain‑marie). Bake at 180°C for 15 minutes until the top is lightly golden and the centre is firm to the touch.

   Time: PT15M

   Temperature: 180°C

8. Cut the mango

   While baking, peel the mango and cut into 1 cm dice.

   Time: PT5M

9. Finishing and serving

   After removing from the oven, let the cakes warm for 5 minutes, then place the mango dice on top. Serve warm or at room temperature.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

45 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of Round rice (sushi rice or glutinous rice): basmati rice, medium grain rice
• Instead of White sugar: cane sugar
• Instead of Coconut sugar (whole cane sugar): brown sugar
• Instead of Vanilla bean: vanilla extract
• Instead of Almond milk: soy milk
• Instead of Coconut milk: diluted coconut cream
• Instead of Coconut cream: thick coconut milk
• Instead of Very ripe mango: nectarine, peach
• Instead of Sugar for caramel: honey

Equipment Needed

• Medium saucepan
• Whisk or wooden spoon
• Individual ramekins (4)
• Baking dish for water bath
• Oven
• Chef's knife
• Cutting board
• Kitchen thermometer (optional) (optional)
• Measuring spoon

Critical Steps — Do Not Skip

• Cooking the rice in water
• Preparing the sweet‑dairy mixture until the liquid is fully absorbed
• Preparing the caramel without burning it
• Baking in a water bath to achieve a firm yet fluffy texture

Chef Tips from the Video

• Using jasmine rice adds a more fragrant aroma.
• Lightly toast the coconut sugar before adding it to intensify the caramel flavor.

Troubleshooting

Storage

Refrigerator: Store the cakes in an airtight container for 2‑3 days in the fridge.

Freezer: Not recommended; the rice texture becomes grainy.

Room temperature: Can stay at room temperature for up to 4 hours maximum.

Make-Ahead Tips

• The rice mixture can be prepared the day before and kept in the refrigerator; gently reheat before placing in ramekins.
• Caramel keeps for 1 day in the refrigerator; gently reheat before use.