Mom's Coconut Sticky Rice Cake - this is a recipe handed down to me by my mom - it's like rice pudding and is perfect for celebrating Chinese New Year

Mom's Coconut Sticky Rice Cake

Course Dessert
Cuisine Asian


  • 1 can coconut milk 13.5 ounces, divided
  • 4 cups glutinous rice sometimes labeled as sweet rice, soaked in water 3 hours to overnight
  • 1 cup organic sugar
  • 3 1/2 cups water
  • coconut flakes for garnish, optional

Sweet Coconut Glaze

  • 5 tablespoons organic sugar
  • 1/2 cup water
  • 2 tablespoons cornstarch
  • 2 tablespoons water


  1. Stir coconut milk well and set aside 3/4 cup for the Sweet Glaze. Drain soaked glutinous rice and place in rice cooker; add 3 1/2 cups water, sugar and remaining coconut milk. Stir well, and cook on regular white rice setting.
  2. Meanwhile, preheat oven to 375 degrees.
  3. Transfer cooked rice to two 9-inch round cake pans that have been lined with aluminum foil or lightly oiled. Pat down top to flatten surface of rice cake.

Sweet Coconut Glaze

  1. In a small pot, combine 3/4 cup reserved coconut milk, 5 tablespoons sugar and 1/2 cup water. In a small bowl, mix together cornstarch and 2 tablespoons water. Bring coconut milk mixture to a boil, then add cornstarch slurry and cook briefly, stirring constantly, until thickened; remove from heat.
  2. Spread Coconut Sweet Glaze on top of coconut rice cakes. Sprinkle with coconut flakes if desired. Bake for 15-20 minutes until coconut flakes are toasted.
  3. This cake can be served warm or cold.