Mango in Coconut Rice Cake

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Mango in coconut rice cake is famous in Vietnam  and we filipinos have our verson of Puto Maya which is simply our sweetened sticky rice or suman, served with a thick coconut cream sauce and sweetened Mango slices. Testing recipes is fun especially when you discover common dessert versions among countries.  This dessert amazingly has more versions of assorted colored rice cakes in Thailand and India. Philippines and most asian countries which is blessed with coconut plantations have been creating beautiful and tasteful desserts using coconut. Rice farms as well since is a staple in asia mostly , people have found ways to combine them and create a dessert . Mango in Coconut Rice Cake is one those.  This video though demonstrates  the cooking of the latik and the assembly  of the dessert.

Bottom of the glass: Banana leaf, Precooked Flavoured sticky rice, Coconut Sauce, sweetened mango slices and Latik or coconut caramel or flakes.  The assembly can be served on a glass, bowl, coconut husk or a tall glass .

Latik

2 cups gata (Kakang Gata or first press)

Cook until coconut oil is extracted and you obtain the coconut residue or caramael of the cream. Set aside. Oil will be used to grease the banana leaves where you usually par cook your Coconut Sticky Rice Cake. This also gives strong flavor and adds a very Filipino asian dessert taste. Coconut brown residue shall then be set aside and used to finish such desserts. Just being careful when cooking this since it splatters when you stir the cream to avoid it from burning.You want a very light golden brown color to maintain that nutty flavor.

Coconut Rice Cake

1 and 1/2 cups of malagkit (glutinous or sticky rice)
1 cup regular rice
2 and 3/4 cups gata (coconut milk)

¼ teaspoon of salt
1 cup water
1/2 cup brown sugar
1 and 1/2 cups grated coconut

 Combine the two types of rice in a pot.Add the coconut milk,salt, water. Stir well.

Boil the mixture for 20 minutes or until the rice is soft ,fluffy and fully cooked. Add brown sugar in between cooking while stirring  occasionally. Add more sugar if you need to. Smearing extracted coconut oil from the latik is essential in par cooking the rice cake. Grease bottom of banana leaf with coconut oil , place sweetened and cooked rice, cover again with greased banana leaf and cook further on the pan until just sticky, still white in color and lightly sparingly toasted in the bottom. Scoop on prepared glasses while warm. Layer with Coconut cream and mango slices with latik.

Sweetened Coconut Sauce

1 cup gata (Kakang Gata or first press)

Pinch salt

¼ cup sugar

Combine and cook just until sugar dissolves. Avoid bringing to a boil to avoid it from separating. Pour on hot rice, then with mangoes and latik.

Sweetened Mango Slices

1 whole mango

½ cup sugar

Pinch salt

Cook in a pot until sugar dissolves and has coated the mango. You may add other fruits like Pineapple to make another version of this. Since it goes well too with coconut.

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