Gluten-Free Sweet Sticky Rice Cake
A gluten-free sweet sticky rice cake offers a satisfyingly chewy Asian culinary experience, perfect with coffee or tea.
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Instructions
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Preheat oven to 350°F.
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Soak rice in water for 1 to 4 hours, then drain.
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Lightly grease ramekins or an 8-inch square cake pan.
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Distribute drained rice into the prepared ramekins or pan to a 1/2 to 3/4 inch depth.
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Whisk coconut milk, brown sugar, vanilla, salt, and eggs until sugar dissolves; adjust sweetness as needed.
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Pour the mixture over the rice in the pan or ramekins and stir.
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Bake 35-40 minutes until a fork comes out nearly clean; slightly undercook if adding topping.
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For optional topping: Whisk topping ingredients in a saucepan over medium heat until bubbling, then reduce heat to low and whisk for 2 minutes. Remove, continue whisking until thickened, and cool.
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Spread the cooled topping over the baked rice layer.
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Place a baking dish with 1 inch hot water on a lower rack and the cake(s) on a higher rack.
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Bake an additional 15 minutes until topping is firm.
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Serve warm or at room temperature. Store at room temperature for up to 3 days.