The rice keeps the cake together wonderfully. The mixed coconut flakes loosen up the dough a bit and the orange and mango give the cake a fruity, sweet and sour note.

Coconut Rice Cakes With Mango Sauce [Vegan]





Cooking Time




For the Mango Sauce:

  • 1 large mango
  • 1/2 cup water
  • 2 tablespoons orange juice

For the Coconut Rice Cake:

  • 3/4 cup sticky rice (also glutinous rice or sushi rice)
  • 1 1/4 cup water
  • 1 1/8 cup coconut milk
  • 5 tablespoons sugar
  • 1/2 cup coconut flakes
  • abrasion of 1/2 organic orange


For the Mango Sauce:

  1. Peel and core the mango. Puree the pulp with water and orange juice. Maybe add a little more water or orange juice.

For the Coconut Rice Cake:

  1. Boil the water in a large saucepan. Then add the coconut milk and rice. Simmer the rice until it is nicely sticky-soft and there is no more liquid. This can take up to 30 minutes. From time to time you should stir it so that it does not burn. Once the rice is cooked, take off the heat. Stir in sugar, coconut flakes and orange peel.
  2. Grease the molds with vegetable oil and sprinkle with rice flour (or other flour). Fill with the warm rice and flatten it.
  3. Bake the cakes at 350°F for about 20 minutes. Let cool completely, so that the cakes can solidify. Then gently loosen the edge with a knife and throw the cakes on a plate.

Nutritional Information

Per Serving: Calories: 658 | Carbs: 127 g | Fat: 15 g | Protein: 2 g | Sodium: 27 mg | Sugar: 49 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.