A beloved Filipino merienda treat featuring glutinous rice simmered in rich coconut milk and brown sugar, then baked until the surface develops a deeply caramelized, lightly crisp crust. The cake is finished with toasted coconut curds for a nutty, golden topping that contrasts the creamy, almost pudding-like center.
Prep Time20 mins
Cook Time70 mins
Total Time90 mins
Servings8
Yield8 servings
Nutrition Facts
Per serving (estimated)
- 380 kcalCalories
- 14 gFat
- 11 gSaturated Fat
- 60 gCarbs
- 2 gFiber
- 28 gSugar
- 5 gProtein
- 160 mgSodium
- 210 mgPotassium
- 30 mgCalcium
- 1.5 mgIron
- 1 mgVitamin C
- 10 mcgVitamin A
Ingredients
For the rice cake
- 2 cups glutinous (sticky) rice, rinsed and soaked 4 hours
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup coconut cream
- 1 cup packed dark brown sugar
- 1/2 tsp fine sea salt
- 1 large banana leaf, wilted over a flame to soften
For the latik topping
- 1 cup coconut cream
- 2 tbsp granulated sugar
- Pinch of fine sea salt
Directions
- Preheat oven to 350°F (175°C). Line an 8-inch round baking pan with the wilted banana leaf, letting the edges overhang for easy unmolding.
- Drain the soaked glutinous rice and combine it in a heavy pot with coconut milk, coconut cream, brown sugar, and salt. Bring to a gentle simmer over medium heat, stirring often, until the rice is half-cooked and the mixture thickens, about 15 minutes.
- Transfer the rice mixture into the banana leaf-lined pan, spreading it evenly into a flat layer. Cover the pan tightly with aluminum foil.
- Bake covered for 45 minutes, then remove the foil and continue baking until the top is deeply golden and caramelized, another 15 to 20 minutes.
- Meanwhile, make the latik: simmer the coconut cream with sugar and salt in a small skillet over medium heat, stirring constantly, until the cream separates and the solids turn golden brown and crumbly, 12 to 15 minutes.
- Remove the rice cake from the oven and let it rest in the pan for at least 20 minutes so the center sets up and is easy to slice.
- Using the banana leaf edges, lift the cake out of the pan and transfer to a serving plate. Scatter the toasted coconut curds evenly over the top.
- Cut into wedges and serve warm or at room temperature.
Cook’s Notes
- Soaking the glutinous rice for at least 4 hours, or ideally overnight, ensures an even, tender texture throughout the cake.
- If banana leaves are unavailable, line the pan with parchment paper and lightly grease it so the cake lifts out cleanly.
- Watch the latik closely once the coconut solids begin to brown; they can shift from golden to burnt in under a minute.
- For an extra-deep crust, sprinkle 1 tablespoon of muscovado sugar over the cake before the final uncovered bake.
- Leftover cake keeps well covered at room temperature for 1 day; gently reheat before serving.
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