Gluten-Free Asian Sweet Sticky Rice Cake Recipe

Name: Gluten-Free Sweet Sticky Rice Cake
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Ingredients: For the Sticky Rice Cake(s):; 2 tablespoons coconut oil or vegetable oil (for greasing pan/ramekins); 1 cup sweet rice; 2 eggs; 1/2 (13.5-ounce) can coconut milk (preferably not ‘lite’); 1/2 cup brown sugar; 1/2 tsp. vanilla; 1/8 tsp. salt; For the Optional Topping:; 4 tbsp. rice flour (available in any baking aisle); 1/2 (13.5-ounce) can coconut milk; 1 egg; Pinch salt; 3 tbsp. brown sugar; 1/2 tsp. vanilla

Prep: 5 mins

Cook: 60 mins

Total: 65 mins

Servings: 6 to 8 servings

Yield: 1 cake

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This recipe for glutinous rice cakes—also known as sweet sticky rice cakes—is simple to make and easier if you leave off the Asian-style 'icing', although that's yummy too. Sticky rice, also called sweet rice, is a true Asian culinary experience, one that shouldn't be missed, and so satisfying in its chewy-yummy texture.

Wonderful as a dessert or with tea or coffee, this simple glutinous rice cake can be served to company or made just for yourself as a true Asian comfort food treat. It's healthier than most Western desserts, too.

For the Sticky Rice Cake(s):

2 tablespoons coconut oil, or vegetable oil, for greasing pan/ramekins
1 cup sticky rice
2 large eggs
1/2 (13 1/2-ounce) can coconut milk, preferably not 'lite'
1/2 cup brown sugar, packed
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt

For the Optional Topping:

4 tablespoons rice flour
1/2 (13 1/2-ounce) can coconut milk
1 large egg
1 pinch salt
3 tablespoons brown sugar
1/2 teaspoon pure vanilla extract

Gather the ingredients.

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Cover rice with water and soak at least 1 hour or up to 4 hours.

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Grease 6 to 8 ramekins OR an 8-inch square cake pan with a little vegetable oil (if you happen to have coconut oil, use that).

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Drain rice and distribute among ramekins or in cake pan. Rice should be at least 1/2 to 3/4 inch deep in each ramekin. Preheat oven to 350 F.

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Place coconut milk, brown sugar, vanilla and salt in a mixing bowl. Crack in the eggs and stir everything together until sugar dissolves. Taste for sweetness, adding more sugar if desired. Pour over rice in the pan/ramekins (if using ramekins, distribute it as evenly as you can), stirring to combine.

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Bake 35 to 40 minutes (an inserted fork should come out clean or nearly clean). If you're adding the topping, the cake(s) can remain a little undercooked at this stage, as they will be going back in the oven. While baking, prepare topping (if using).

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For the topping (optional): Place topping ingredients in a pot or saucepan. Stir with a whisk over medium heat until mixture begins to lightly bubble. Reduce heat to low, whisking continuously for 2 minutes. Remove from heat and continue whisking until it thickens and most of the lumps are gone. Transfer to a bowl to cool.

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When rice layer is done baking, spread on the topping. Take another baking dish and fill at least 1 inch deep with hot water from the tap. Place this on a lower rack and set cake(s) on a higher rack. Bake 15 minutes, until topping feels firm when lightly touched. Serve either warm or at room temperature. This cake is best stored outside the refrigerator and eaten within 3 days.

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Nutrition Facts (per serving)
170	Calories
10g	Fat
18g	Carbs
3g	Protein

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	170
% Daily Value*
Total Fat 10g	13%
Saturated Fat 8g	39%
Cholesterol 47mg	16%
Sodium 95mg	4%
Total Carbohydrate 18g	7%
Dietary Fiber 0g	0%
Total Sugars 12g
Protein 3g
Vitamin C 0mg	1%
Calcium 21mg	2%
Iron 1mg	6%
Potassium 91mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.