Thai · Dessert
Thai Sticky Rice Cake
A traditional Thai steamed cake made from glutinous rice flour and coconut milk, sweetened with sugar and studded with soft banana, finished with toasted coconut and sesame seeds for crunch and fragrance.
$1
15 minsPrep
28 minsCook
63 minsTotal
EasyLevel
Nutrition per serving
343Calories
4gProtein
15.3gFat
49.8gCarbs
18.4gSugar
2.2gFiber
204mgSodium
0mgChol
12.5gSat Fat
232mgPotassium
33mgCalcium
1.5mgIron
0mcgVitamin B12
2.3mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Singha Beer
local
Thai Iced Tea
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
all-time-classics
Instructions
1
Lightly grease a small 10cm round cake tin or heatproof dish and line the base with a circle of banana leaf or parchment.
2
In a bowl whisk the sifted glutinous rice flour with the sugar and salt, then slowly pour in the coconut milk and coconut cream, whisking until you have a smooth, lump-free batter.
3
Fold the diced banana through the batter so the pieces are evenly distributed, then pour the mixture into the prepared tin.
4
Set up a steamer with simmering water and place the tin inside, cover with a lid wrapped in a cloth to stop condensation dripping onto the cake.
5
Steam for 25-30 minutes until the cake is set, glossy and springs back slightly when pressed, topping up the steamer water if needed.
6
Lift the tin out and let the cake cool in the tin for at least 20 minutes so it firms up and releases cleanly.
7
Turn the cake out, slice in half to give two pieces, and scatter the toasted desiccated coconut and sesame seeds over the top before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 70g70g Glutinous Rice Flour, sifted
- 65g65g Coconut Milk
- 30g30g Sugar White
- 20g20g Coconut Cream
- 1g1g Salt
- 8g8g Coconut Desiccated, toasted, garnish, 1
- 25g25g Banana, diced small
- 4g4g Sesame Seeds, toasted, garnish, 1
