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Loading...A classic Filipino merienda staple, this sticky rice cake features glutinous rice simmered slowly in coconut milk and muscovado sugar until glossy and rich, then crowned with golden crispy coconut curds for contrasting texture and deep caramel flavor.
Prep Time40 mins
Cook Time60 mins
Total Time100 mins
Servings6
Yield6 servings (9-inch round)
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 18 gFat
- 14 gSaturated Fat
- 52 gCarbs
- 2 gFiber
- 21 gSugar
- 4 gProtein
- 95 mgSodium
- 285 mgPotassium
- 35 mgCalcium
- 2.5 mgIron
- 1 mgVitamin C
- 5 mcgVitamin A
Ingredients
For the sticky rice base
- 2 cups glutinous rice (sweet rice)
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup water
- 3/4 cup packed muscovado sugar
- 1/4 teaspoon fine sea salt
- 1 tablespoon coconut oil, for greasing the pan
For the crispy coconut topping
- 1 can (13.5 oz) thick coconut cream
- 2 tablespoons muscovado sugar
- 1/4 teaspoon fine sea salt
Directions
- Rinse the glutinous rice in cold water until the water runs clear, then soak in enough cool water to cover for 30 minutes; drain well.
- In a heavy-bottomed saucepan, combine the drained rice, coconut milk, water, muscovado sugar, and salt. Bring to a gentle boil over medium heat, stirring to dissolve the sugar, then reduce to low.
- Cover and simmer 35 to 40 minutes, stirring every 5 to 7 minutes once the mixture thickens, until the rice is tender, glossy, and holds together in a thick sticky mass.
- Meanwhile, make the topping: combine the coconut cream, muscovado sugar, and salt in a wide skillet. Simmer over medium-low heat 20 to 25 minutes, stirring frequently, until the cream separates and the solids turn into deep golden-brown crispy curds.
- Lightly grease a 9-inch round cake pan or 8×8-inch square pan with coconut oil. Using a spatula dampened with water, press the warm sticky rice firmly and evenly into the pan in a smooth 1-inch-thick layer.
- Spoon the crispy coconut curds evenly over the top, pressing them gently so they stick. Drizzle 1 to 2 tablespoons of the fragrant coconut oil left in the skillet over the surface.
- Cool at room temperature for at least 1 hour, or chill 30 minutes, until firm enough to slice cleanly.
- Cut into diamond shapes or squares using a sharp knife dipped in water, and serve at room temperature.
Cook’s Notes
- Use full-fat canned coconut milk and cream only; light versions will not set or develop proper flavor.
- Muscovado sugar gives the deepest molasses notes; substitute dark brown sugar if needed but reduce the amount by 1 tablespoon.
- Stir the rice more frequently in the final 15 minutes of cooking to prevent scorching on the bottom of the pan.
- Store leftovers covered at room temperature up to 2 days or refrigerated up to 5 days; refresh with 10 seconds in the microwave and a splash of water.
- For individual portions, press the rice into greased muffin cups and top each with a spoonful of crispy curds for party-ready servings.
