Steamed Glutinous Rice Cakes with Coconut and Palm Sugar

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe, 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
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

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.

Related recipes