Coconut Rice Cake

Coconut Rice Cake is a delightful Thai dessert that combines the rich flavors of coconut milk and sticky rice, resulting in a soft and chewy treat. Perfectly sweetened with palm sugar, these cakes are steamed to perfection, offering a taste of tropical bliss in every bite.

Ingredients

• Sticky rice - 100 grams
• Coconut milk - 200 ml
• Palm sugar - 50 grams
• Salt - 1/4 teaspoon
• Banana leaves or parchment paper - for lining

Steps

1. Rinse the sticky rice under cold water until the water runs clear, then soak it in water for at least 4 hours or overnight.
2. After soaking, drain the rice and steam it in a steamer lined with banana leaves or parchment paper for about 30 minutes until fully cooked and sticky.
3. In a saucepan, combine the coconut milk, palm sugar, and salt over low heat, stirring until the sugar is dissolved and the mixture is smooth.
4. Once the rice is cooked, transfer it to a mixing bowl and gradually pour in the coconut milk mixture, stirring gently until the rice is well coated.
5. Grease a small cake pan or mold and pour the rice mixture into it, smoothing the top with a spatula.
6. Steam the filled cake pan again for about 20-25 minutes until set.
7. Remove from the steamer and let it cool for a few minutes before slicing into squares or wedges.

Nutrition

• Calories: 270
• Protein: 3 g
• Carbs: 56 g
• Fiber: 2 g
• Sugar: 12 g
• Sodium: 5 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 5 g
• Unsaturated Fat: 1 g
• Water: 0.2 L

Health Benefits

• Rich in energy-boosting carbohydrates from sticky rice.
• Contains healthy fats from coconut milk that support heart health.

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