Coconut Rice Cake — steamed coconut sticky-rice cake
Coconut rice cake is a Thai sticky-rice preparation: glutinous rice steamed in coconut milk with sugar and salt, often pressed into a tin and cut into squares, sometimes served with mango (khao niao mamuang) but equally good plain.
i. Origin & history
Coconut sticky rice is the most foundational Thai dessert base — pair it with mango and you have the most loved Thai dessert in the world; pair it with durian and you have a contested second place; serve it plain in squares and you have everyday breakfast or snack food.
ii. Ingredients
Makes 6 servings · scroll the side panel to adjust
- 400 g glutinous rice, soaked 4 hours
- 400 ml coconut milk
- 80 g sugar
- 1 tsp salt
- 2 pandan leaves, knotted
- 200 ml thick coconut milk for topping
- 2 tbsp sugar
- ½ tsp salt
- 2 tsp rice flour
- 2 tbsp toasted sesame seeds
iii. Method
- Steam soaked rice over high heat 25 min until just tender.
- Heat coconut milk, sugar, salt and pandan to dissolve. Pour over the hot rice; toss to coat; cover and rest 15 min.
- Make topping: whisk rice flour with coconut milk, sugar and salt. Cook gently to a thin pourable sauce.
- Press rice firmly into a small tray to 2 cm thick. Pour topping over.
- Sprinkle sesame. Cool, slice.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Mango sticky rice serves alongside fresh mango. Black sticky rice uses purple glutinous rice. Modern variants serve with durian, jackfruit, or banana.
vi. Common questions
What is coconut rice cake?
Coconut Rice Cake is steamed coconut sticky-rice cake, from thai cuisine.
Where is coconut rice cake from?
Coconut Rice Cake is from the thai dessert tradition; the recipe and history are detailed above.
How long does coconut rice cake keep?
See the storage note in the Quick facts panel: 1 day at room temperature.