Vietnamese · Dessert
Coconut Caramel Rice Cake
A glossy, amber-flecked steamed rice cake from Vietnamese home kitchens, where glutinous rice flour is bound with a dark sugar caramel and coconut milk, steamed until dense and chewy, then finished with warm coconut cream and toasted sesame.
$1
15 minsPrep
25 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
368Calories
3.9gProtein
16.1gFat
54gCarbs
19.7gSugar
1.9gFiber
204mgSodium
0mgChol
13.3gSat Fat
196mgPotassium
34mgCalcium
1.6mgIron
0mcgVitamin B12
1.3mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Saison Ale
local
Vietnamese Iced Coffee
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
all-time-classics
Instructions
1
Melt the sugar in a small pan over medium heat until it turns deep amber, then carefully pour in the water, standing back as it spatters, and stir into a smooth dark caramel syrup.
2
Whisk the coconut milk into the warm caramel until fully combined, then let cool to room temperature.
3
Sift the glutinous rice flour, tapioca starch and salt into a bowl, pour in the cooled caramel-coconut milk, and whisk to a smooth, lump-free batter.
4
Pour the batter into a lightly oiled 10cm round cake tin that fits inside your steamer.
5
Set up a steamer with simmering water, lower the tin in, cover with a cloth-wrapped lid to stop condensation dripping, and steam for 25 minutes until the cake is set, glossy and springs back when pressed.
6
Lift out the tin and let the cake cool fully in the tin for at least 20 minutes before unmoulding - it firms up considerably as it cools.
7
While the cake cools, warm the coconut cream with a pinch of starch in a small pan until just thickened, then set aside.
8
Toast the desiccated coconut and sesame seeds separately in a dry pan over low heat until golden and fragrant.
9
Turn the cooled cake out onto a plate, spoon the thickened coconut cream over the top, and scatter with toasted coconut and sesame seeds before slicing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 70g70g Glutinous Rice Flour, sifted
- 10g10g Tapioca Potato Starch
- 35g35g Sugar White, melted to caramel
- 65g65g Coconut Milk
- 30g30g Water, for caramel
- 1g1g Salt
- 25g25g Coconut Cream, warmed, thickened with a pinch of starch, 1
- 8g8g Coconut Desiccated, toasted, 1
- 4g4g Sesame Seeds, toasted, 1
