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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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 😉


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!

Electric Lunchbox #94: Apple Rum Cake

Apple. Rum. Cake.

Apples were on sale this past few weeks so I had bought my fair share. Actually MORE than my fair share that I had to dehydrate some to save them from going bad.

So I thought about making apple torte (https://athomewiththeresa.com/2020/11/27/apple-cream-torte/). But then someone mentioned apple cake with rum…so off to testing I went! I was told that spiced rum works best but I only had Bacardi so I used that. It worked!

You can definitely taste the rum in this cake. Which I like, but feel free to lessen the amount if you have to. Or replace it with apple juice to make it kid friendly.

Hope you like this recipe!

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

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1/4 cup butter

1/3 cup brown sugar, packed

1-2 tablespoons Bacardi rum

1/2 teaspoon vanilla extract

1 large egg

1/2 cup unbleached all purpose flour

1/2 teaspoon baking powder

Pinch of salt

1 big apple, peeled and chopped

3 ELB cups water for base


1. Spray the big ELB bowl with nonstick spray. Set aside.

2. Melt butter in a microwave safe dish.

3. In a medium sized bowl, pour melted butter,

4. Brown sugar,

5. Rum,

6. Vanilla,

7. Egg,

8. Mix everything well together.

9. Add four,

10. Baking powder,

11. Salt,

12. Mix until no more trace of dry flour remains and the ingredients are well combined.

13. Gently fold in chopped apples. Make sure to try and coat the apples with the batter.

14. Pour into prepared ELB bowl. Cover with foil and set onto the ELB base,

15. Place 3 ELB cups water in the base, cover and let steam until it shuts off , about 1 hour.

16. Carefully open the ELB and check the cake for doneness. Poke the center with a skewer. It should come out clean.

17. Enjoy warm or cold! A scoop or 2 of ice cream would be great with this too!

18. Enjoy!

Electric Lunchbox #69: Bacardi Rum Cake

This is a holiday staple for me since I first tasted it at UCLA Brentwood over a decade ago. I immediately got the recipe from my then supervisor, Sandra Bovey. She is an awesome cook/baker, as is almost everyone in that department. Lucky us! 😊

I can bring this cake to any party, informal or not, and it will be a hit! I just switch out the simple bundt pan for a fancier one, and it looks, well, fancier. Everyone wants the recipe after they try it and when they get it, they immediately make it, showing me photos of their bake. Happy times, specially around the holidays!

So I figured, since we are close to the holidays, I’ll try to make it in the ELB. I scaled down the recipe and oh my goodness! So delicious! Dangerously easy! I also changed the proportions to cups and spoons instead of weighing it like I did the couple of times while testing, all to make it much more simple for you guys to make. And eat!

Here it is! Bacardi Rum Cake in the ELB! The glaze is kind of optional for me as the cake tastes totally fine without it. Try it both ways!

IF the cake lasts too long to become stale (IF!), this tastes great toasted lightly. Or do as I was told and make it into a decadent french toast!

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

Follow me for more recipes for the ELB!

See Itaki’s offerings here! https://www.itakico.com/theresa

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1/4 cup pecans or walnuts, toasted and cooled

2 tablespoons Bacardi rum

2 tablespoons water

2 tablespoons oil

1 egg

3/4 cup yellow cake mix

3 tablespoons instant vanilla pudding mix


2 tablespoons sugar

1 tablespoon water

2 tablespoons butter

1 tablespoon Bacardi rum


1. Grease the medium or large ELB bowl. Sprinkle in the nuts and aside.

2. In a small bowl, combine Bacardi rum, water, oil, and egg.

3. Stir in yellow cake mix and vanilla pudding mix. Stir until combined.

4. Pour batter over the chopped nuts in the prepared bowl. Be sure to get every last bit in. It is going to be so good!

5. Cover with foil and place in the ELB base.

6. Add 3 ELB cups water in the base, cover, and let steam until done, about 1 hour.

7. Carefully remove the cover and insert a skewer in the middle of the cake. It should come out clean.

8. Cool completely on a wire rack.

9. Meanwhile, combine all sugar, water, and butter in a small saucepan. Stir over low heat until sugar dissolves. Remove from heat and stir in Bacardi rum.

10. Pour glaze over cake, a tablespoon at a time, letting it soak in before adding more.

11. Serve and enjoy!

Bacardi Rum Cake

Happy birthday to me!! I am grateful for another year, family, friends, health, and food! And for today I will be sharing a recipe for Bacardi Rum Cake with you all!

This is one of my all time favorite cakes. I don’t drink alcohol but I do cook and bake with it. 😊 The smell emanating from the oven as this bakes is like no other. Totally mouthwatering!

This Bacardi Rum Cake is one of the several recipes I picked up from my wonderful coworkers while working at UCLA Brentwood. It was my then supervisor, Sandra Bovey’s recipe. It’s always a hit anywhere I bring it to, and I definitely could finish the whole cake if I’m not mindful of what I’m eating. It’s just so delicious. I have also read somewhere that you could use thick slices of this cake and make it into a decadent French Toast! Imagine that!

This recipe made it to both cookbooks that were put together by my coworkers so I believe I’m not the only one who loves this yummy, rummy cake.

I almost always have the ingredients on hand and I usually bring this to potlucks if I am short on time and want something that looks and tastes amazing. Use a beautifully patterned bundt cake pan and you got yourself a sure winner!

The recipe as it appears on the second edition cookbook.

Bacardi Rum Cake

  • Servings: 8-12
  • Difficulty: easy
  • Print

An easy to make, crowd pleasing moist rum cake.


For the cake:

1 cup chopped pecans or walnuts

1 (18.5oz) yellow cake mix

1 (3.75 oz) instant vanilla pudding mix

4 large eggs

1/2 cup water

1/2 cup oil

1/2 cup Bacardi dark rum (80 proof)

For the glaze:

1 stick (1/2cup) butter

1/4 cup water

1 cup granulated sugar

1/4 – 1/2 cup Bacardi dark rum


  1. Preheat oven to 325F. Grease and flour a 10-12 inch bundt pan. You can also generously spray with nonstick spray. Sprinkle in the chopped pecans or walnuts.
  2. In a large bowl, mix together cake mix, pudding mix, eggs, water, oil, and rum until well blended. Pour over nuts in the prepared pan and place in the preheated oven to bake for about an hour.
  3. When done, place the cake on a wire rack to cool.
  4. Meanwhile, prepare glaze. Melt the butter in a small saucepan. Stir in water and sugar and boil for 5 minutes, stirring constantly. Remove from heat and stir in rum.
  5. Invert the cake onto a serving platter and drizzle with the hot glaze. Repeat until all the glaze is used up.