CookEat Recipe
Mango Rice Cake with Yogurt and Mint
Tender cooked rice gives this baked mango cake a soft, grainy texture. A little yogurt goes into the batter and the rest is spooned on top with mint at serving.
Method
Steps
Step 1
Allow 45 minutes preparation including rice cooking, 40–45 minutes baking and 40 minutes cooling. Bring 700 ml water to a boil, add 80 g dry white short-grain rice and simmer for 18–22 minutes until tender. Drain thoroughly; expect about 210–240 g cooked rice. Use all of it.
Step 2
Spread the rice on a clean plate to cool for 10–15 minutes and use immediately; if delayed, refrigerate within 1 hour of cooking. Heat a conventional oven to 175°C. Line a 20 cm square metal tin, at least 5 cm deep, with baking paper.
Step 3
Peel and stone the mango; weigh 250 g flesh and dice into 1 cm pieces. Wash and dry the mint; chop 2 g finely and reserve 2 g small leaves for serving. Use plain full-fat natural yogurt; reserve 100 g in the refrigerator and measure 150 g for the batter.
Step 4
Cream the softened unsalted butter and brown sugar for 3 minutes. Gradually beat in 200 g egg weighed without shells. Stir in the 150 g yogurt, then fold in all the flour until no dry pockets remain. Fold in the cooked rice, all the mango and the 2 g chopped mint.
Step 5
Spread in the lined tin below two-thirds full. Bake for 40–45 minutes until the middle is set without a liquid wobble, reaches at least 74°C and a skewer between fruit pieces shows no raw flour batter. This is a moist rice cake, so the skewer need not be completely dry.
Step 6
Cool in the tin for 15 minutes, then lift to a rack for 25 minutes. Cut into eight portions and top with the reserved 100 g yogurt and 2 g mint leaves, divided evenly. Refrigerate remaining portions at 4°C or below within 1 hour of baking and eat cold within 24 hours.
Cooked it? Rate it.
Cooked 3 times