This Coconut Sticky Rice Cake with Latik Syrup is a beloved dessert in many Southeast Asian cuisines, blending the richness of coconut milk with the subtle sweetness of dark brown sugar and the aromatic touch of pandan. The sticky rice, cooked in creamy coconut milk and infused with pandan, is topped with a sweet latik syrup for a deliciously chewy, fragrant treat. Perfect for special occasions or a comforting dessert, this recipe is simple yet satisfying, with a tropical twist.
Ingredients
To Cook the Rice
- 2 cups of sticky rice, rinsed and drained
- 1 cup canned coconut milk
- 1 cup water
- 2 pieces pandan leaves
Latik Syrup
- 2 cups of coconut cream from a can (refer to Note 1 for details)
- 1 cup dark brown sugar, packed
- 1 teaspoon vanilla extract (optional)
- Vegetable or coconut oil, for greasing the pan
Note 1: For best results, use thick canned coconut milk.
Instructions
- Prepare the rice: In a pot, combine the glutinous rice, 1 cup of coconut milk, 1 cup of water, and the pandan leaves.
- Cook the rice: Bring to a boil over medium heat, then reduce to low heat and cover. Simmer for about 15-20 minutes or until the rice is fully cooked and absorbs all the liquid. Remove the pandan leaves and set the rice aside.
- Combine ingredients: In a separate pot, combine 2 cups of canned coconut milk and 1 cup of packed dark brown sugar. Add vanilla extract if desired.
- Cook the syrup: Bring the mixture to a gentle boil over medium heat, stirring frequently. Reduce the heat and let it simmer for 15-20 minutes, stirring occasionally, until the mixture thickens into a syrupy consistency.
- Prepare the pan: Lightly grease an 8×8-inch pan or baking dish with vegetable or coconut oil to prevent sticking.
- Layer the rice: Spread the cooked sticky rice evenly into the greased pan, pressing down gently to create an even layer.
- Add the syrup: Pour the warm latik syrup evenly over the sticky rice layer, spreading it to cover the entire surface.
- Cool and serve: Allow the sticky rice cake to cool to room temperature before slicing. Serve warm or at room temperature, and enjoy the sweet, coconut-infused flavors!
Conclusion:
This Coconut Sticky Rice Cake with Latik Syrup is a dessert that celebrates the rich flavors of coconut and pandan. The sticky rice’s chewy texture pairs perfectly with the smooth, caramel-like latik syrup, creating a comforting dessert that’s easy to make yet full of tropical flair. Serve it as a delightful end to any meal, and enjoy the sweet taste of tradition with each bite.
Coconut Sticky Rice Cake with Sweet Latik Syrup
Ingredients
To Cook the Rice
- 2 cups of sticky rice rinsed and drained
- 1 cup canned coconut milk
- 1 cup water
- 2 pieces pandan leaves
Latik Syrup
- 2 cups of coconut cream from a can refer to Note 1 for details
- 1 cup dark brown sugar packed
- 1 teaspoon vanilla extract optional
- Vegetable or coconut oil for greasing the pan
Instructions
- Prepare the rice: In a pot, combine the glutinous rice, 1 cup of coconut milk, 1 cup of water, and the pandan leaves.
- Cook the rice: Bring to a boil over medium heat, then reduce to low heat and cover. Simmer for about 15-20 minutes or until the rice is fully cooked and absorbs all the liquid. Remove the pandan leaves and set the rice aside.
- Combine ingredients: In a separate pot, combine 2 cups of canned coconut milk and 1 cup of packed dark brown sugar. Add vanilla extract if desired.
- Cook the syrup: Bring the mixture to a gentle boil over medium heat, stirring frequently. Reduce the heat and let it simmer for 15-20 minutes, stirring occasionally, until the mixture thickens into a syrupy consistency.
- Prepare the pan: Lightly grease an 8×8-inch pan or baking dish with vegetable or coconut oil to prevent sticking.
- Layer the rice: Spread the cooked sticky rice evenly into the greased pan, pressing down gently to create an even layer.
- Add the syrup: Pour the warm latik syrup evenly over the sticky rice layer, spreading it to cover the entire surface.
- Cool and serve: Allow the sticky rice cake to cool to room temperature before slicing. Serve warm or at room temperature, and enjoy the sweet, coconut-infused flavors!