Pandan-Infused Sweet Rice Cake with Coconut Cream

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A delicate Filipino dessert featuring sticky rice steamed with fragrant pandan leaves and topped with rich coconut cream. This filipino-inspired desserts ready in about 65 minutes layers glutinous rice, water, leaves pandan leaves, tied in a knot into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 25 min Serves 6 Filipino cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 2 cups glutinous rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
  2. Step 2: In a medium pot, combine the soaked rice, 2 1/2 cups water, and 3 pandan leaves tied in a knot. Bring to a boil over medium-high heat.
  3. Step 3: Lower the heat to a simmer, cover, and cook for 15-20 minutes until rice is tender and water is absorbed. Remove pandan leaves.
  4. Step 4: In a separate saucepan, combine 1 cup coconut milk, 1/2 cup white sugar, and 1/4 teaspoon salt. Heat over medium heat, stirring until the sugar dissolves and the mixture is hot but not boiling.
  5. Step 5: Pour the sweetened coconut milk over the cooked sticky rice and gently mix to combine. Let it sit for 10 minutes to absorb flavors.
  6. Step 6: Serve warm or at room temperature topped with 1/4 cup toasted grated coconut if desired.

Equipment for this recipe

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Frequently asked questions

How long does Pandan-Infused Sweet Rice Cake with Coconut Cream take to make?

Total time is about 65 minutes (40 min prep + 25 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Pandan-Infused Sweet Rice Cake with Coconut Cream?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Pandan-Infused Sweet Rice Cake with Coconut Cream?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pandan-Infused Sweet Rice Cake with Coconut Cream for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pandan-Infused Sweet Rice Cake with Coconut Cream?

Filipino desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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