Mango milk rice cake

Name: Mango milk rice cake
Cook time: 1 h 30 min
Total time: 6 h 30 min
Yield: 16
Ingredients: 100 g Butter; 225 g Coconut rusk; 2 TABLESPOONS Coconut flake; 1 Vanilla pod; 2 can(s) (400 ml each) Coconut milk; 200 ml Milk; 80 g Sugar; 225 g Rice Pudding; 2 ripe mangoes; 8 sheets Gelatine; 200 g Whipped cream; 250 ml Orange juice; 2 TABLESPOONS Coconut chips; 1 large freezer bag; baking paper

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

This exotic delicacy is created in three refrigerator stages: First, the rusk base is cooled, then the coconut milk rice is layered with mango slices and finally a fine layer of mango puree is spread on top

COOK TIME
90 mins

TOTAL TIME
390 mins

Ingredients

Servings: 16

100 g Butter
225 g Coconut rusk
2 TABLESPOONS Coconut flake
1 Vanilla pod
2 can(s) (400 ml each) Coconut milk
200 ml Milk
80 g Sugar
225 g Rice Pudding
2 ripe mangoes
8 sheets Gelatine
200 g Whipped cream
250 ml Orange juice
2 TABLESPOONS Coconut chips
1 large freezer bag
baking paper

Directions

1
Melt the butter. Crumble the rusk coarsely and put it in a freezer bag. Close the bag. Crumble the rusk finely with a rolling pin. Mix well with butter and coconut flakes. Line the bottom of a springform pan (26 cm Ø) with baking paper. Put crumb mixture on top and press to a firm base. Chill for about 1 hour.
2
Cut the vanilla pod in half lengthwise and scrape out the pulp. Boil up coconut milk, milk, sugar, vanilla pulp and vanilla pod in a large pot. Add rice and let it swell at low heat for about 40 minutes. Peel the mangos, cut the flesh from the stone. 2⁄3 Cut the mango into thin slices. Finely puree the rest of the mango.
3
Take rice pudding off the stove. Remove vanilla pod. Let the rice cool down for about 45 minutes. Remove crumb base from the pan and baking paper and place on a cake plate. Place the rim of the cake tin on top. Soak 4 sheets of gelatine in cold water. Whip cream until stiff. Squeeze out the soaked gelatine, dissolve at low heat and stir into the rice pudding. Fold in the cream.
4
Spread half the rice pudding on the cake base. Spread the mango slices evenly, slightly overlapping. Spread the rest of the rice pudding on top. Chill for at least 3 hours.
5
Soak 4 leaves of gelatine in cold water. Mix mango puree and orange juice. Squeeze the gelatine and dissolve at low heat. Stir in 4 tablespoons of mango puree, then stir into the rest of the puree. Spread on the cake and chill for at least 1 hour.
6
Roast the coconut chips in a pan without fat until golden brown. Let it cool down and decorate the cake with it.