Electric Lunchbox #99: Mangoes with Sticky Rice

This is a very delicious dessert typically found in Southeast asian countries. Rice is a staple eaten 3 times a day in that part of the world – plus for dessert/snack too! Mangoes with Sticky Rice is a simple treat but truly memorable and I know that I crave it often, specially when I see ripe, super fragrant, mangoes at the grocery store.

There are several variations of this Sticky Rice in Asia.

In the Philippines where I grew up, my aunts would wrap the rice mixture in banana leaves then tie them up in pairs before boiling it until the rice is done. They would serve these “Suman” as our midday snack, dipped in sugar, topped with ube halaya, or fried and topped with more sugar. There is also Biko, which is sweetened sticky rice and coconut milk, baked in a pan and topped with caramelly coconut jam. Another of my very favorite sweet!

I tried it served as this recipe is, with a side of mangoes and decorated with an orchid flower, in Singapore. 😋

When there are ripe mangoes available, they are THE perfect partner to this simple Sticky Rice dessert. Just make sure the mangoes are perfectly ripe!

To add more ooomph to this already yummy dessert, I added a drizzle of some Coconut Rum just before serving. I personally do not drink alcohol but somehow I love baking with it! As is evidenced by this recipe, and my famous Rum Cake recipe: https://athomewiththeresa.com/2020/11/16/electric-lunchbox-bacardi-rum-cake/.

This dessert is something I’d gladly skip lunch or dinner for.

It is easy to make and sure to impress! I hope you try it!

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

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Ingredients:

1 cup sticky rice – I use Botan brand sweet rice🔝

2/3 cup canned coconut milk

1 1/2 to 2 tablespoons granulated sugar

1/4 teaspoon salt

2 large ripe mangoes, cut from the pit and scooped out

1 1/2 tablespoons coconut rum, more if desired 😉

Procedure:

1. Place measured rice in a fine strainer and rinse under cold water until water runs clear, running your fingers through it to help in rinsing it.

2. Place rice in a bowl, cover with plenty of water and let soak for 4-12 hours.

3. Drain rice and place in the big bottom bowl of your ELB. Place this bowl, uncovered, in the ELB base.

See the difference in size? The one on the right is straight from the bag and the one on the left is after the rice was soaked overnight.

4. Place 3 ELB cups of water in the base, cover and let steam for about 1 hour, until your lunchbox shuts off.

5. Carefully open the ELB and fluff rice with a fork. Cover loosely and set aside.

6. In a small bowl, combine coconut milk, sugar, and salt.

7. Mix until sugar is completely dissolved.

8. Pour mixture onto the hot rice.

9. Place the bowl back in the ELB, add 1 ELB cup of water to the base, cover and let steam until done, about 15 minutes more.

10. Carefully open the ELB and stir the rice. Check to see if rice is done by tasting some. The best part, right? Adjust sweetness if needed by adding more sugar if you like. A reminder though that the mangoes will add sweetness to the dish too.

11. Slice each mango half into thin, lengthwise pieces. ⬇️

12. Mound rice on a serving plate and arrange mango slices around it, or on top of the rice. *I used a small cup to shape the rice into a small dome. Just scoop some rice into a clean, dry cup, level the top while gently packing the rice in. DO NOT pack too much as you want it fluffy, just enough to hold its shape. You could also just scoop some rice onto the plate and top with mangoes. It’ll still be delicious!

13. Pour coconut rum over and serve.

14. Sit back, put your feet up, and enjoy every bite!

Maja Blanca (Philippine Coconut Pudding)

This is one of my mom’s most favorite desserts. Similar to the Hawaiian Haupia, it is made with coconut milk and cornstarch, but with the addition of corn. It is not baked, just cooked over medium heat until thick, then poured into a generously greased pan or bowl. Perfect for when you need something sweet and coconutty real quick!

In the Philippines, the addition of corn is a must. The browned coconut bits is a delicious complement, taste and texture wise, however, if you won’t have time to make the “latik”, some toasted desiccated coconut is an acceptable substitute. You can, of course, skip this all together too, like I do most of the time.

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For “latik”:

2 cups coconut milk

3 tablespoons sugar

For the “maja”:

3/4 Plus 3 tablespoons cup canned sweet corn kernels

1/2 cup cornstarch

1/2 cup sugar

2 cups thin coconut milk

Coconut oil for greasing pan

Prepare the “latik”: Boil coconut milk until oil separates from the solids. Pour off the oil. Add sugar to the solids and cook further until crisp and browned.

Grease an 8 inch square pan with coconut oil and set aside.

Prepare the “maja”: Grind 3/4 cup of corn in a blender and pass through a sieve.

In a saucepan, combine ground corn with cornstarch, sugar, coconut milk, and the remaining 3 tablespoons corn. Cook over medium heat until thickened, stirring constantly.

Pour into the prepared pan and smooth the top with a spoon. Cool until set. Refrigerate overnight, or at least 2 hours to chill.

Unmold and top with “latik”. Cut into serving sizes and enjoy!

Brentwood Mochi Cake

Looks really delicious doesn’t it?

I had mentioned working in UCLA Brentwood with amazing coworkers a few times already. I miss them everyday as they are willing to teach you everything they know, work wise AND in the kitchen. They’re some of the best laboratory scientists in the world, and they cook and bake real well. We always have potlucks and celebrate everything we can.

This is my supervisor Sandra Bovey’s recipe. I am including a photo of the actual recipe that was handed out (one of multiple copies that were shared on many occasions) plus a variation that I made in muffin cups.

I hope you enjoy this dessert as much as I do!

These are all you need to make Mochi Cake.

Some changes for this particular recipe:

Use 1 tablespoon baking powder instead of 2 teaspoons

1 tablespoon ube flavoring

1 tablespoon pandan flavoring

Divide batter into 3 bowls. Leave one as is, flavor one with ube, and the last with pandan. Pour into greased muffins cups. I made 8 of each flavor with a surplus of 2 mini muffin tins of ube and pandan.

Sprinkle with sesame seeds. I used a mixture of white and black sesame seeds just because I have it on hand. 😊

Bake in a 13×9 pan for 60 minutes.

Muffin tins: 35-40 minutes. Makes 30 muffins.

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