Recipe for Glutinous Rice Cake Filled with Coconut and Brown Sugar, Chewy and Sweet

Kapanlagi.com - The recipe for glutinous rice cake filled with coconut and brown sugar can be a great choice for you who want to make traditional snacks at home. Its texture is chewy and soft, complemented by a sweet, rich, and slightly savory coconut filling.

The combination of glutinous rice flour, grated coconut, and brown sugar makes the flavor simple yet delicious. This recipe for glutinous rice cake filled with coconut and brown sugar is also quite easy to make because the ingredients are easy to find.

This cake is delicious to enjoy as a companion to tea or coffee, or during family gatherings. By following the recipe for glutinous rice cake filled with coconut and brown sugar, you can enjoy warm, homemade traditional snacks at home.

1. Recipe for Glutinous Rice Cake Filled with Coconut and Brown Sugar

Recipe for Glutinous Rice Cake Filled with Coconut and Brown Sugar. (AI Generated)

Skin Ingredients

• 250 grams of white glutinous rice flour
• 2 tablespoons of rice flour
• 2 tablespoons of granulated sugar
• 1/2 teaspoon of salt
• 200 ml of warm coconut milk, pour little by little as needed
• 1 tablespoon of cooking oil
• Green or pink food coloring as needed, optional

Filling Ingredients for Coconut Unti

• 200 grams of grated coconut, semi-aged
• 150 grams of finely shredded palm sugar
• 2 tablespoons of granulated sugar
• 50 ml of water
• 1 sheet of pandan leaf
• 1/4 teaspoon of salt

Wrapping Ingredients

• Enough banana leaves
• A little cooking oil to brush the banana leaves

How to Make Coconut Unti

1. Put the palm sugar, granulated sugar, water, pandan leaf, and salt into a pan. Cook over medium heat until the sugar dissolves and the mixture begins to boil.
2. Add the grated coconut, then stir until all the ingredients are well mixed. Cook while continuing to stir until the liquid reduces and the texture of the coconut becomes moist and slightly dry. Do not cook too long so that the filling does not become hard.
3. Remove and let it cool slightly. After that, shape the untis into small balls for easier use as filling.

How to Make the Cake Skin

1. Mix the glutinous rice flour, rice flour, granulated sugar, and salt in a container. Stir until well combined.
2. Pour in the warm coconut milk little by little while kneading until the dough starts to come together. Add the cooking oil and food coloring if used.
3. Knead until the dough feels soft, smooth, and easy to shape. If it still feels dry or cracked, gradually add a little coconut milk.
4. Take a portion of the dough, about 30–35 grams, then flatten it. Place a ball of coconut filling in the center, then close it tightly and round it again until the surface is smooth without gaps.
5. Place the shaped dough on a banana leaf that has been lightly greased with oil.

Steaming Method

1. Heat the steamer until the water boils and produces a lot of steam. Wrap the steamer lid with a clean cloth so that water does not drip directly onto the surface of the cake.
2. Arrange the cakes in the steamer with a little space between them to prevent sticking. Steam for about 20 minutes over medium heat until the cakes are cooked and have a chewy texture.
3. Once cooked, remove and let it sit for a while until the hot steam decreases. The glutinous rice cake filled with coconut and brown sugar is ready to serve.

2. Tips for Making Sticky Rice Cakes That Are Foolproof

Recipe for Sticky Rice Cake Filled with Coconut and Brown Sugar. (AI Generated)

1. Use warm coconut milk for the dough

Warm coconut milk helps the dough become more pliable and elastic. Pour it in gradually while kneading to achieve the right texture and avoid it being too soft.

2. Knead the dough until smooth and not cracked

A sufficiently kneaded dough will be easier to shape and less likely to break when filled. If it feels dry, add a little coconut milk gradually.

3. Ensure the coconut filling is not too wet

Cook the filling until the liquid reduces and the texture is moist but not watery. Filling that is too wet can cause the outer layer to leak during steaming.

4. Do not overfill

Use just enough filling so that the outer dough can completely enclose it. Seal the edges tightly to prevent them from opening during the steaming process.

5. Brush banana leaves with a little oil

This step helps prevent the cake from sticking to the banana leaves. Apply a thin layer so that the surface of the cake does not feel too oily.

6. Do not let steam water drip onto the cake

Wrap the steamer lid with a clean cloth to catch the condensation that forms during cooking. This method helps keep the surface of the cake nice and not too wet.

3. Questions About the Recipe for Sticky Rice Cake Filled with Coconut and Brown Sugar

What are the main ingredients to make sticky rice cake filled with coconut and brown sugar?

The main ingredients consist of glutinous rice flour, rice flour, coconut milk, sugar, salt, as well as grated coconut and brown sugar for the filling.

Why should coconut milk be used warm?

Warm coconut milk helps make the dough more pliable and easier to shape. The texture of the dough also becomes softer, making it less likely to crack.

How do you make the coconut filling so it’s not too wet?

Cook the grated coconut with brown sugar until the liquid reduces. The filling should remain moist but not watery to prevent the cake from leaking while steaming.

How long should the sticky rice cake be steamed?

The cake can be steamed for about 20 minutes over medium heat after the steamer is completely hot and the water is boiling.

How to prevent the cake from sticking to the banana leaves?

Grease the banana leaves with a little cooking oil before using them as a base. Also, ensure that the cake is not too hot when transferring or serving.

(kpl/sel)