Mango milk rice cake

Name: Mango milk rice cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 100 g Butter; 250 g Coconut rusk; 2 TABLESPOONS Coconut flake; 1 Vanilla pod; 2 cans (400 ml each) Coconut milk; 200 ml Milk; 225 g Rice Pudding; 80 g Sugar; 2 ripe mangos (á approx. 400 g); 10 sheets Gelatine; 200 g Whipped cream; 250 ml Orange juice; 2 TABLESPOONS Coconut chips; 7-10 Tbsp Oil; 1 large freezer bag

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

100 g Butter
250 g Coconut rusk
2 TABLESPOONS Coconut flake
1 Vanilla pod
2 cans (400 ml each) Coconut milk
200 ml Milk
225 g Rice Pudding
80 g Sugar
2 ripe mangos (á approx. 400 g)
10 sheets Gelatine
200 g Whipped cream
250 ml Orange juice
2 TABLESPOONS Coconut chips
7-10 Tbsp Oil
1 large freezer bag

Directions

1
Melt the butter. Put the rusks in a freezer bag and crumble them finely with a rolling pin. Mix butter, rusk crumbs and grated coconut well. Brush the bottom of a springform pan (26 cm Ø) with oil. Add the crumb mixture and press it down to a firm base. Chill for at least 30 minutes.
2
Halve the vanilla pod lengthwise and scrape out the pulp. In a large pot, slowly bring coconut milk, milk, rice, sugar, vanilla pulp and vanilla pod to the boil and cook over a low heat for 30-35 minutes, stirring occasionally. Cut the mango pulp in 2 large pieces from the stone. Cut the rest of the fruit flesh from the stone and peel. Cut 3 large pieces lengthwise into thin slices. Finely puree 100 g mango. Use the rest of the mango for other purposes.
3
Remove rice pudding from the stove. Remove the vanilla pod. Leave to cool for about 45 minutes. Soak 6 sheets of gelatine in cold water. Whip the cream with the whisks of the hand mixer until stiff. Squeeze the gelatine and melt it in a small pot. Stir cream and melted gelatine into the rice pudding. Spread half of the rice pudding mixture on the cake base and smooth it down. Spread the mango slices evenly, slightly overlapping. Pour the rest of the rice mixture on top, spread and smooth it down. Chill for about 30 minutes.
4
Soak 4 leaves of gelatine in cold water. Squeeze the gelatine and melt it in a small pot. Stir in 2 tablespoons mango puree. Mix the rest of the puree and orange juice and stir in the gelatine. Chill the puree until it is slightly thick, then spread it on the surface of the cake. Let it set. Remove the cake from the edge.
5
Roast the coconut chips in a pan without fat for about 4 minutes. Stir several times. Let it cool down and decorate the cake with it.