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Coconut Rice Cake Recipe

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Coconut Rice Cakes Kitchen Confidante
Coconut Rice Cakes Kitchen Confidante from kitchenconfidante.com

Description

Coconut rice cake is a delicious dessert that is popular in many Asian countries. It is a sweet and chewy cake that is made with glutinous rice flour, coconut milk, and sugar. The cake is often topped with toasted coconut flakes or sesame seeds, adding a delicious crunch to the soft and chewy texture of the cake.

Prep Time

Preparation for this recipe takes about 10-15 minutes.

Cook Time

The cooking time for this recipe is approximately 1 hour and 30 minutes.

Ingredients

For the coconut rice cake, you will need:
  • 2 cups glutinous rice flour
  • 1 cup sugar
  • 1 can coconut milk (400 ml)
  • 1/2 cup water
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1/4 cup toasted coconut flakes (for topping)

Equipment

  • 8-inch round cake pan
  • Large mixing bowl
  • Whisk or spatula
  • Baking paper or non-stick spray
  • Steamer

Method

  1. Prepare the cake pan by lining it with baking paper or spraying it with non-stick spray.
  2. In a large mixing bowl, combine the glutinous rice flour, sugar, salt, and vanilla extract. Mix well.
  3. Add the coconut milk and water to the bowl and mix until the batter is smooth and free from lumps.
  4. Pour the batter into the prepared cake pan and smooth the surface with a spatula.
  5. Place the cake pan in a steamer and steam for 1 hour and 30 minutes or until the cake is cooked through.
  6. Remove the cake from the steamer and let it cool for 10-15 minutes.
  7. Once the cake has cooled, remove it from the pan and place it on a serving plate.
  8. Top the cake with toasted coconut flakes or sesame seeds.
  9. Serve the cake warm or at room temperature.
  10. Enjoy your delicious coconut rice cake!

Notes

This recipe yields an 8-inch round cake. You can adjust the recipe proportions if you want to make a larger or smaller cake.

Nutrition Info

The following nutrition information is for 1 serving of coconut rice cake (1/8 of the cake):
  • Calories: 292
  • Carbohydrates: 52g
  • Fat: 7g
  • Protein: 3g
  • Sugar: 26g
  • Sodium: 158mg

Recipe Tips

  • Toasting the coconut flakes adds a delicious crunch to the cake. You can also use sesame seeds or chopped nuts as a topping.
  • Make sure to mix the batter well to avoid lumps.
  • You can also use pandan leaves or food coloring to add color to the cake.
  • Keep the leftover cake in an airtight container in the refrigerator for up to 3 days.
  • Before serving, warm the cake in the microwave for a few seconds to soften it up.

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