Thai-inspired dessert bars featuring layers of coconut sticky rice cake topped with fresh mango and coconut cream. These portable treats capture all the flavors of traditional mango sticky rice in convenient bar form.
Recipe Details
Ingredients
- 300g glutinous rice flour
- 400ml coconut milk for cake
- 150g granulated sugar for cake
- 3 eggs
- 60g unsalted butter, melted
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2 large ripe mangoes, diced
- 200ml thick coconut cream
- 60g powdered sugar
- 1 tbsp fresh lime juice
- 60g toasted coconut flakes
- 1 tsp lime zest
Instructions
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Preheat oven to 180°C (350°F). Line 9x13 inch pan with parchment paper.
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In large bowl, whisk 300g glutinous rice flour and 1/2 tsp salt. In separate bowl, combine 400ml coconut milk for cake, 150g granulated sugar for cake, 3 eggs, 60g unsalted butter, and 1 tsp vanilla extract.
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Add wet ingredients to dry ingredients, whisking until smooth batter forms.
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Pour into prepared pan and bake 40-45 minutes until golden and set in center.
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Cool completely in pan before removing.
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Meanwhile, whip 200ml thick coconut cream with 60g powdered sugar until soft peaks form. Fold in 1 tbsp fresh lime juice.
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Spread coconut cream over cooled cake base.
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Top evenly with 2 large ripe mangoes pieces.
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Sprinkle with 60g toasted coconut flakes and 1 tsp lime zest.
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Refrigerate 2 hours until set, then cut into bars.
Tips
Rice Flour Success: Glutinous rice flour creates the characteristic chewy texture. Don't substitute with regular rice flour as texture will be completely different.
Coconut Cream: Use the thick cream from top of chilled coconut milk can. If using coconut cream from carton, ensure it's very thick.
Mango Selection: Use ripe but firm mangoes that won't release too much juice and make bars soggy.
Clean Cuts: Use sharp knife dipped in warm water for clean cuts through the layers.
Storage: Store covered in refrigerator for up to 3 days. Texture is best when chilled.