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 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
- 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.
- Blend the pitted dates with water (enough to allow the dates to blend – about 5 tbsp) until it forms a paste.
- 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.
- 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.
- Add mango slices on top of the black rice cake and sprinkle over the sesame seeds.