, , , , , , , ,


Nope, my Sunday was not awesome. My Sunday was haunted with the tenses of getting a call from office. Oh yeah, this was one of those days that you need to work on Sunday from home. It was not the fact that I have to work on Sunday that kills my weekend, but the fact that I would be getting a call anytime during the day to start to work that made me feel crappy. So I decided not to spend my time waiting for the call. It’s a crappy day so I needed an awesome lunch and dessert.

Moving along, I love Thai’s classic dessert: Mango with sticky rice. So I was browsing around to find a cake recipe on this classic dessert. Most of them are not cake, they were a normal Mango Sticky Rice recipe. Not that I don’t like it but I was looking for something different. Then, I bumped into this blog : Cuisine-addict.com. The  lady behind the blog is very creative and brilliant. So inspired by one of her entries on mango coconut cake, I made this Coco Mango cake.

The cake is served on a bed of warm sticky rice. So the idea is to get the mousse melted on top of the rice so you get the sensation of cold and hot together. It was so good, I was willing to run 10K so I can enjoy 1 serving of this cake without sharing ;).


Yield : 5 Pieces of 8 cm dome cake

Things you need:

For the sticky rice

  • 1/2 cup of Glutinous rice
  • 1/4 cup Kara Coconut cream
  • 1/4 tsp Salt
  • 1/2 tbsp Sugar

For the Raspberry and Mango Jelly

  • 125 gr of Raspberry puree
  • 1 tablespoon sugar
  • 2 gelatine sheets, bloomed
  • 65 g of Mango puree
  • 1 gelatine sheet, bloomed

For the mango mousse

  • 100 gr of Mango puree
  • 1 gelatine sheet bloomed
  • 80 gr whipped cream

For the coconut cream

  • 200 gr of coconut cream
  • 50 gr of sugar
  • 3 gelatine leaves, bloomed
  • 150 gr of whipping cream


Things you need to do:

Make the sticky rice. Soak the rice in 1/2 cup of water for 20 -30 minutes. Do not drain the rice. Add 1/2 cup of water , 1/4 cup coconut milk, salt and sugar. Mix well. Bring them to gentle boil then partially cover with a lid. Reduce heat to medium low. Let it simmer for 20 minutes or until the coconut water has been fully absorbed. Allow it to sit for 5-10 mins until it cool down.

Mold the rice using the round mold (8 cm) into a disk shape. Make 5 disks of rice cake. Set aside.

Make the raspberry jelly. Cook the raspberry puree with the sugar over low heat until almost boiling and put in the bloomed gelatine. Fill 5 small silicone molds,  4 cm in diameter. Pour the rest in a dish lined with cling film. Place in the freezer for 1 to 2 hours until it all set.

Take out the jelly out of the dish once it is set. Cut the jelly using small cookie cutter into various shapes. Remove the rest of the jelly from the silicon mold. Set aside.

Make the mango jelly. Bring the mango puree over low heat  over low heat until almost boiling and put in the bloomed gelatine. Pour in a dish lined with cling film.  Place in the freezer for 1 to 2 hours until it all set. Take it out of the dish once it is set.

Cut the mango jelly using small cookie cutter into various shapes.

Make the mango mousse. Cook the mango puree over low heat until almost boiling ,mix in the bloomed gelatine,stir well. Let it cool to room temperature. Whip the cream until soft peak. Once the mango is cool enough, stir in the mango puree into the cream. Fold it gently.  Pour in the mango into the silicone mold (4 cm diameter). Place in the freezer for 1 -2 hours.

Make the coconut mousse. Cook the coconut cream, and sugar over low heat until almost boiling, mix in the bloomed gelatine, stir well. Let it cool to room temperature. In the same time, whip the cream to soft peak. Fold in the coconut cream gently.

Putting it all together. Put the small jellies (mango and raspberry) into the sides of the silicone mold (8 cm diameter). Pour in the coconut mousse into the silicone mold until it is 2/3 full. Take out the mango mousse from the mold and put it into the coconut mousse (upside down), push it in. Put the raspberry jelly on top of the mango mousse. Place them in the fridge for at least 4 hours until it is set.

Once the mousse is set, take it out from the mold.

To serve it, heat up the sticky rice in the microwave until it gets really hot (careful not to burn it). Put the rice on a plate, then put the coconut mousse on top of the sticky rice. Let the mousse melt for a few minutes, it will create a puddle of coconut and raspberry sauce. Once the rice is not too hot anymore, dig in!

Note: The original recipe calls for egg white mixture into the coconut mousse. I skip the egg white mixture because I just don’t like the idea of eating raw egg. However, if you do want to add the egg white mixture, use 2 egg whites and fold it together with the whipped cream and coconut. The egg white gives the cake a fluffier texture (almost cottony).


Enhanced by Zemanta