Steamed Glutinous Rice Cakes with Coconut and Palm Sugar

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Soft and subtly sweet Burmese-style steamed rice cakes infused with coconut milk and palm sugar, perfect as a comforting snack or dessert. This asian-inspired desserts ready in about 40 minutes layers glutinous rice flour, coconut milk, palm sugar, grated 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 180 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: 15 min Cook: 25 min Serves 6 Asian cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large mixing bowl, combine 2 cups glutinous rice flour with 1/4 tsp salt.
  2. Step 2: In a saucepan over low heat, warm 1 1/2 cups coconut milk and 3/4 cup grated palm sugar, stirring until the sugar dissolves completely and the mixture is hot but not boiling.
  3. Step 3: Gradually pour the warm coconut milk mixture into the rice flour while stirring continuously to form a smooth batter. Add 1/2 cup water as needed to achieve a thick but pourable consistency.
  4. Step 4: Prepare a steamer and line small heatproof bowls or ramekins with banana leaves or parchment paper squares.
  5. Step 5: Pour the batter evenly into the lined bowls, filling them about 3/4 full.
  6. Step 6: Steam the rice cakes over boiling water for 20-25 minutes until they are set and a toothpick inserted comes out clean.
  7. Step 7: Remove the cakes from the steamer and let cool slightly before unmolding.
  8. Step 8: Sprinkle 2 tbsp toasted sesame seeds on top for added texture and flavor before serving warm or at room temperature.

Frequently asked questions

How long does Steamed Glutinous Rice Cakes with Coconut and Palm Sugar take to make?

Total time is about 40 minutes (15 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 Steamed Glutinous Rice Cakes with Coconut and Palm Sugar?

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 Steamed Glutinous Rice Cakes with Coconut and Palm Sugar?

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 Steamed Glutinous Rice Cakes with Coconut and Palm Sugar 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 Steamed Glutinous Rice Cakes with Coconut and Palm Sugar?

Asian 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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