Pineapple Rice Cake w/Mango Frosting
This recipe is a variation of a simple cake made by a coworker from Vietnam. He told me people there eat this cake as a side dish; it uses rice as a savory ingredient. I adjusted the recipe to make it a dessert. The rice absorbs flavors really well; boiling it in pineapple juice adds moisture and density. The first time I served it, everyone asked, “What are the red spots in the cake?” They had never seen rice used in a dessert before. The combination of the rice, the buttery cake, the pineapple effervescence and the mango icing is fantastic.
If you like this recipe, please check out: The Hawaii Book of Rice by Author Cheryl Chee Tsutsumi.
1 c. red rice (Colusari or Bhutanese)
3 c. pineapple juice
1 18.5-oz. box yellow cake mix
1 lb. cream cheese
½ lb. unsalted butter
1½ c. powdered sugar
1 c. mango puree (mash mango chunks in a blender to make puree)
2 c. shredded coconut
Cook the rice in the pineapple juice until it is tender. Remove from heat and cool.
Prepare the cake mix according to package directions. Pour batter equally into two oiled and floured 8-inch round pans that are 1½ inches deep. Sprinkle the cooled rice evenly over the cake batter. Using the back of a spoon, press the rice into the batter.Bake the cakes according to package directions. Remove from the oven and cool on a rack.
Put cream cheese and butter into bowl of electric mixer and beat until light and fluffy. Add the powdered sugar and beat until smooth. Add the mango puree and mix until completely incorporated.
Trim the top of the cakes to flatten if necessary. Put ¾ cup of the frosting on the top of one of the cakes and spread evenly. Place the other cake on top and put ¾ cup of frosting on top of the cake and spread evenly. Spread the remaining frosting around the outside of the cake. Coat the outside of the cake with the shredded coconut. Serves 10.