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Coconut Sticky Rice Cake Recipe

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Josephine's Recipes How It's Made Coconut Sticky Rice Cake Chinese New Year Cake Nian Gao
Josephine's Recipes How It's Made Coconut Sticky Rice Cake Chinese New Year Cake Nian Gao from yummyeasycooking.blogspot.com

Description

Coconut sticky rice cake is a traditional dessert that is commonly eaten in Southeast Asia, especially in Thailand. This sweet and sticky rice cake is made with glutinous rice, coconut milk, and sugar. It is usually served as a snack or dessert and is perfect for satisfying your sweet tooth. The cake is soft, chewy, and has a distinct coconut flavor that makes it so delicious.

Prep Time

10 minutes

Cook Time

40 minutes

Ingredients

  • 2 cups glutinous rice
  • 1 can coconut milk
  • 1 cup granulated sugar
  • 1/4 tsp salt
  • 1/2 cup water

Equipment

  • Steamer or rice cooker
  • Mixing bowl
  • 8x8 inch baking pan or round cake pan
  • Parchment paper

Method

  1. Wash the glutinous rice until the water runs clear. Soak the rice in water for at least 30 minutes or up to 4 hours.
  2. In a mixing bowl, combine the coconut milk, sugar, salt, and water. Mix well until the sugar is dissolved.
  3. Drain the soaked rice and place it in a steamer or rice cooker. Cook the rice until it is soft and tender.
  4. Transfer the cooked rice to the mixing bowl with the coconut milk mixture. Mix well until the rice is coated with the mixture.
  5. Line an 8x8 inch baking pan or round cake pan with parchment paper. Pour the rice mixture into the pan and spread it out evenly.
  6. Steam the rice cake for 30-40 minutes or until it is cooked through and firm to touch.
  7. Remove the rice cake from the steamer and let it cool to room temperature.
  8. Cut the rice cake into small squares or wedges and serve.

Notes

  • You can add pandan leaves or vanilla extract to the coconut milk mixture for extra flavor.
  • If you don't have a steamer, you can use a large pot with a lid and a colander to steam the rice cake.
  • You can store the leftover rice cake in an airtight container in the fridge for up to 3 days.

Nutrition Info

  • Serving size: 1 piece (50g)
  • Calories: 150
  • Total fat: 3g
  • Saturated fat: 3g
  • Cholesterol: 0mg
  • Sodium: 25mg
  • Total Carbohydrate: 29g
  • Dietary fiber: 1g
  • Sugars: 14g
  • Protein: 2g

Recipe Tips

  • Make sure to use glutinous rice (also known as sticky rice) for this recipe. Other types of rice won't work.
  • Soaking the rice before cooking helps to soften it and makes it cook faster.
  • Don't overmix the rice and coconut milk mixture, or the rice cake will become too dense and heavy.
  • Make sure to spread the rice mixture evenly in the baking pan to ensure even cooking.
  • Test the rice cake for doneness by inserting a toothpick in the center. If it comes out clean, the cake is done.

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