We're celebrating my MIL's birthday tomorrow--lamb burgers with grilled eggplant, romaine, halloumi, whatever I can grill--and she doesn't eat cakes that contain milk. So in lieu of a traditional b-day cake, I thought I'd make one out of sticky rice with mango, which I know she adores. (I'm also doing another "sticky" rice dessert, rice krispie treats in a heart shaped pan.)
I'm steaming my rice now and thought that after mixing with the coconut milk, sugar and salt, I'd pat it into a greased springform pan and chill that, so it will hold its shape. Rather than topping it with sliced mango, I thought I'd mix some mango puree with a bit of sugar and maybe some lemon juice, gelatine and water to make a sort of jelly topping, which will look pretty when I pull off the sides of the pan.
Do you think this will work? What ratios of mango, water and gelatine powder do I need to make this set up well? And most importantly, do you think this will taste good? Or should I just run to the market and try to hunt down some decent mangoes? (The last ones were stringy and not very sweet.)
I make sticky rice with mango frequently, but I've never done it as a cake.