Sticky Mango Rice Loaf Cake
Prep. Time:
45 minutes
Baking Time:
50 minutes
Total Time:
1 hour 35 minutes
Serves:
8-10 servings
Dylan's Thai-influenced signature cake corrected with restored yogurt ingredient addressing the doughy dense texture Paul criticized while preserving the good Thai-inspired flavors of mango, coconut, and sticky rice elements. This technical improvement maintains Paul's praised good height and neat appearance while ensuring proper sponge texture through correct creaming technique and careful mixing. Features Prue's beloved little parcels meringue topping with yellow coloring creating the amusing boiled egg appearance she noted, authentic Thai sticky rice component, and mango compote center that evokes Dylan's beloved Thailand sticky mango rice experience with proper cake fundamentals.
Ingredients
Instructions
MAKE THE MANGO COMPOTE:
1. Combine diced mango, sugar, water, and lime juice in saucepan.
2. Cook over medium heat 8-10 minutes until mango breaks down and mixture thickens.
3. Mix cornstarch with 1 tablespoon water and stir into compote.
4. Cook 2 minutes more until thickened. Stir in vanilla and cool completely.
PREPARE THE STICKY RICE COMPONENT:
5. In small bowl, whisk glutinous rice flour with coconut milk, palm sugar, and salt.
6. Cook over low heat, stirring constantly, 3-4 minutes until thickened.
7. Stir in melted butter and cool creating the authentic Thai sticky rice texture.
MAKE THE CORRECTED COCONUT SPONGE:
8. Preheat oven to 350°F. Grease and line 9x5-inch loaf pan.
9. Sift together flour, baking powder, and salt.
10. Critical correction: Cream butter and sugar until light and fluffy, about 4 minutes.
11. Beat in eggs one at a time, ensuring full incorporation.
12. Dylan's forgotten ingredient: Mix coconut milk with Greek yogurt providing the moisture and tenderness Dylan missed.
13. Alternate adding dry ingredients and coconut milk-yogurt mixture, beginning and ending with flour.
14. Fold in vanilla, coconut extract, and desiccated coconut until just combined.
15. Avoiding dense texture: Don't overmix to prevent the doughy result Paul noted.
ASSEMBLE THE LOAF:
16. Pour half the corrected batter into prepared pan.
17. Create well in center and fill with cooled mango compote.
18. Dot sticky rice mixture over compote.
19. Cover with remaining batter, smoothing gently to seal.
BAKE:
20. Bake 45-50 minutes until golden brown and skewer inserted in cake not compote comes out clean.
21. The improved batter should create Paul's desired good height without density issues.
22. Cool in pan 10 minutes, then turn out onto wire rack.
MAKE THE LITTLE PARCELS TOPPING:
23. Creating Prue's praised element: Whip egg whites with cream of tartar until soft peaks form.
24. Gradually add sugar, whipping until stiff, glossy peaks form.
25. Fold in vanilla and a few drops of yellow coloring for the boiled egg appearance Prue loved.
26. Using spoon or piping bag, create small parcel shapes on parchment.
27. Bake at 200°F for 2-3 hours until crisp and dry.
FINAL ASSEMBLY:
28. Once loaf is completely cool, arrange the little parcels on top as Dylan intended.
29. Garnish with fresh mango slices, toasted coconut, and mint leaves.
30. Slice with sharp knife to show mango compote center delivering proper sponge texture while maintaining good Thai-inspired flavors.
