Sticky Black Rice ‘Cake’ with Mango & Sesame.

Inspired by one of my favourite Thai desserts, ‘mango sticky rice’, this recipe uses black rice aka ‘forbidden rice ‘- which offers more nutrition than white rice. It also has a delicious nutty flavour, and beautiful dark pigment – due to the presence of anthocyanin antioxidant (also found in blueberries!). Black rice provides protein, fiber, iron, magnesium, and zinc. Sweetened naturally with dates, this ‘not too sweet’ rice-based dessert has a comforting texture – and satisfying balance of flavours. Composed of only whole nutritious ingredients, this plant-based dish is healthy enough to enjoy for breakfast!


(2 servings)

  • 2 cups black rice, cooked
  • 10 medjool dates
  • Cacao powder, 1/4 cup
  • Cinnamon, 2 tbsp
  • Blackstrap molasses, 1 tbsp (rich in iron!)
  • Fresh ripe (but not too ripe) mango, 1 small – peeled and sliced thinly on a mandoline
  • Black sesame seeds (or white), 2 tbsp – toasted lightly in a dry skillet
  • Salt, 1 small pinch


  1. Add 1 cup of rinsed black rice to a pot with 1.5 cups of water, and a little salt. Bring to a boil, covered, and reduce to a simmer. Cook for 30 minutes.
  2. Blend the pitted dates with water (enough to allow the dates to blend – about 5 tbsp) until it forms a paste.
  3. Stir the date paste into the cooked black rice, along with the cacao, cinnamon, and blackstrap molasses. Move the pot off the heat, and let the rice mixture meld.
  4. Place the slightly cooled black rice mixture in a plastic-lined mold or small round cake pan. Refrigerate for at least 1 hour to let the ‘cake’ set.
  5. Add mango slices on top of the black rice cake and sprinkle over the sesame seeds.


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