Coconut Sticky Rice Cake

This Coconut Sticky Rice Cake is pure, chewy, tropical bliss, and it’s the one dessert that never fails to transport me to a place of warmth and happiness. It’s a texture-lover’s dream, a completely unique treat that I became obsessed with from the very first bite.

My love affair with this dish began at a bustling street food festival. The air was thick with the smells of grilled meats and sweet spices. Tucked away at a small stall, I saw a woman pan-frying perfect golden squares that sizzled in the pan. They weren’t fluffy like a typical cake, and they weren’t cookies. I had no idea what they were, but I knew I had to try one.

I was handed a warm, slightly crispy square. I took a bite, and my world stopped. It wasn’t cakey at all. It was dense, gloriously sticky, and had the most satisfyingly chewy, mochi-like texture. The flavor was a wave of creamy coconut with a gentle, perfect sweetness. It was unlike any dessert I had ever had. I went back and bought three more, and spent the rest of the day trying to figure out how this incredible Coconut Sticky Rice Cake was made. This recipe is the result of that obsession, simplified for any home cook to master.

Why You’ll Be Obsessed with This Coconut Sticky Rice Cake

Get ready to discover a new favorite dessert. This Coconut Sticky Rice Cake is a guaranteed hit for so many amazing reasons.

• The Addictive Chewy Texture: This is the star of the show. If you are a fan of mochi or anything with a satisfyingly chewy bite, you will fall head-over-heels in love. The sticky glutinous rice flour creates a texture that is simply irresistible.
• It’s Packed with Dreamy Tropical Flavor: The combination of rich coconut milk and subtle sweetness creates a warm, tropical flavor that is comforting and delicious without being overwhelming.
• It’s Deceptively Easy to Make: While it seems exotic and complex, this recipe is surprisingly simple. The batter comes together in one bowl, and the hardest part is waiting for it to bake and cool.

The Health Benefits of Coconut Sticky Rice Cake

It’s always a delight when a delicious treat has a few healthy secrets. The best part about this Coconut Sticky Rice Cake is that it’s naturally gluten-free! It’s made with glutinous rice flour (which, despite its name, contains no gluten), making it a perfect dessert for those with celiac disease or gluten sensitivities. By making it at home, you also control the amount of sugar, creating a more wholesome indulgence you can feel good about.

Perfect Occasions for This Coconut Sticky Rice Cake

• A Unique Dessert to Wow Your Guests: Tired of bringing the same old brownies or cookies to a party? This dessert is a guaranteed conversation starter that will have everyone asking for the recipe.
• The Perfect Afternoon Treat: It pairs beautifully with a cup of hot tea or coffee for a satisfying and comforting afternoon pick-me-up.
• A Taste of Southeast Asia at Home: This recipe is a wonderful and accessible way to explore the amazing flavors and textures of traditional Southeast Asian desserts right in your own kitchen.

Get ready to experience a dessert that’s as fun to eat as it is delicious. This recipe of Coconut Sticky Rice Cake is your key to mastering this chewy, sweet, and unforgettable treat.

Chef’s Notes: Coconut Sticky Rice Cake

• Infuse fragrance with pandan – Swap half the water with pandan-infused liquid or add a few drops of extract for added aroma.
• Serve warm with tropical fruits – Mango or jackfruit brings contrast and brightness against the rich coconut.
• Reheat leftovers gently – Use a 350 °F oven for 10 minutes or microwave individual squares for 20 seconds.
• Add crunch with coconut or nuts – Mix in toasted shredded coconut or sprinkle chopped pistachios on top; nut-free option: coconut flakes.
• Freeze in portions for convenience – Wrap individual squares and store up to 1 month. Thaw overnight before warming.
• Simmer caramel until thickened – Look for a coating texture that lets you trace the pan bottom without resistance.
• Under-simmer rice before baking – Slight firmness allows oven-finishing without mushy texture.
• Grease and line the pan – Coconut oil and banana leaf prevent sticking and add subtle flavor.
• Reserve caramel for topping – Spreading glossy glaze last gives visual appeal and extra sweetness.
• Cool before slicing – Resting firms up the cake and makes slicing cleaner and easier.

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Coconut Sticky Rice Cake

0.0 from 0 votes

Course: Dessert, SnackCuisine: FilipinoDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

1

hour 

5

minutes

Calories

1002

kcal

Resting Time

30

minutes

Total time

1

hour 

40

minutes

Get ready to wow your taste buds with this indulgent yet wholesome Coconut Sticky Rice Cake inspired by the beloved Filipino classic! Imagine billowy glutinous rice perfectly glazed in rich coconut caramel—this is comfort on a plate. I’m talking layers of creamy sweetness balanced by a hint of salt, all baked to golden perfection. Whether you’re hosting a dinner party or craving a nostalgic treat, this show-stopping dessert is guaranteed to delight. Let’s dive into the vibrant flavors and simple steps that make this recipe a superstar in any kitchen!

Ingredients

• For the Steamed Rice Base

• 2 cups sweet glutinous rice rinsed until water runs clear

• 1 cup full-fat coconut milk about 240 ml

• ½ cup filtered water

• ¼ teaspoon fine sea salt

• For the Coconut Caramel Glaze

• 2 cans full-fat coconut milk about 26 oz total

• ½ cup dark brown sugar firmly packed

• ½ cup light brown sugar firmly packed

• ¼ teaspoon fine sea salt

• Optional Lining and Coating

• 1 tablespoon coconut oil for greasing

• 1 banana leaf trimmed to fit or parchment paper

• 2 tablespoons dried pandan leaves tied in cheesecloth

• Alternative Ingredients

• Coconut oil substitute with neutral vegetable oil or nonstick spray

• Banana leaf use parchment or aluminum foil

• Glutinous rice swap with sushi rice

• Dried pandan leaves replace with 1 tsp vanilla extract

• Coconut milk use diluted coconut cream (3 parts cream + 1 part water)

• Dark brown sugar mix 1 tbsp molasses + ½ cup sugar

• Light brown sugar mix 1 tbsp molasses + ½ cup sugar

• Fine sea salt swap with kosher salt (increase to ⅓ tsp)

• Water use light coconut water for extra flavor

• Directions

Directions

• Prepare Baking Dish – Lightly grease a 9×9-inch casserole dish with coconut oil and line it with a banana leaf or parchment paper. This prevents sticking and adds an authentic aroma. (approx. 5 minutes)
• Simmer Rice Base – In a medium dutch oven, combine rinsed glutinous rice, 1 cup coconut milk, ½ cup water, and ¼ teaspoon salt. Bring to a gentle boil over medium heat, then reduce to low, cover, and cook until almost all liquid is absorbed and rice is tender but slightly firm, about 25 minutes. Note: undercooking slightly ensures the rice will finish cooking in the oven. (approx. 30 minutes)
• Craft Coconut Caramel – While rice simmers, whisk together remaining 2 cans coconut milk, both brown sugars, and ¼ teaspoon salt in a large saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar. Lower to a simmer and cook until thick enough to coat the back of a spoon and you can trace the pan bottom, about 35 minutes. Stirring occasionally prevents scorching. (approx. 40 minutes)
• Combine Rice and Caramel – Reserve ⅔ cup of the hot caramel in a small bowl for topping. To the saucepan, add the cooked rice and fold gently until every grain is coated in the glossy caramel. This step transforms the rice into a luscious, sticky mass. (approx. 5 minutes)
• Bake to Perfection – Transfer the rice–caramel mixture into the prepared dish, smoothing the surface. Drizzle the reserved caramel on top and spread it evenly. Bake in a preheated 375 °F oven until bubbling at the center and edges turn lightly golden, 30–35 minutes. Optional: broil for 1–2 minutes to deepen the color, watching closely to prevent burning. (approx. 35 minutes)
• Cool and Serve – Remove from oven and let stand, uncovered, for at least 30 minutes. Cooling allows flavors to settle and makes slicing easier. Cut into squares and enjoy warm or at room temperature. Discard banana leaf before serving.

Equipment

• measuring cups and spoons
• Dutch Oven
• casserole dish
• silicone spatula set

Notes

• • For extra fragrance, swap half the water with pandan-infused liquid or add a few drops of pandan extract to the rice.
  • Serve warm alongside tropical fruits like mango or jackfruit for a vibrant contrast.
  • Leftovers reheat beautifully in a 350 °F oven for 10 minutes or pop individual squares in the microwave for 20 seconds.
  • Enhance texture by folding in toasted shredded coconut or sprinkling chopped pistachios on top (nut-free option: toasted coconut flakes).
  • To freeze, wrap squares individually and store in an airtight container for up to 1 month. Thaw overnight in the refrigerator before reheating.

Nutrition Facts

• Serving Size: 1g
• Calories: 1002kcal
• Fat: 46g
• Saturated Fat: 40g
• Trans Fat: 0g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 3g
• Cholesterol: 0mg
• Sodium: 396mg
• Potassium: 514mg
• Carbohydrates: 144g
• Fiber: 1g
• Sugar: 57g
• Protein: 11g
• Vitamin A: 0IU
• Vitamin C: 0mg
• Calcium: 20mg
• Iron: 0.3mg

FAQs: Coconut Sticky Rice Cake

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