Sweetened Sticky Rice Cake with Coconut and Latik Topping

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Glutinous rice cooked with coconut milk and topped with crunchy caramelized coconut curds for a traditional Filipino dessert. This filipino-inspired desserts ready in about 50 minutes layers glutinous rice (malagkit), coconut milk, water 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 320 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: 10 min Cook: 40 min Serves 6 Filipino cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 2 cups glutinous rice under cold water until water runs clear. Drain and set aside.
  2. Step 2: In a large pot, combine the rinsed rice, 2 cups coconut milk, 1 cup water, 1/2 cup sugar, and 1/4 tsp salt. Stir to combine and bring to a boil over medium heat.
  3. Step 3: Reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally, until the rice is soft and creamy.
  4. Step 4: Meanwhile, prepare latik by heating 1 cup coconut cream in a small pan over medium heat. Stir occasionally as it reduces and the oil separates, cooking for 20-25 minutes until golden brown coconut curds form. Remove from heat and drain on paper towels.
  5. Step 5: Serve the sticky rice warm topped generously with the latik coconut curds for a rich, sweet finish.

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Frequently asked questions

How long does Sweetened Sticky Rice Cake with Coconut and Latik Topping take to make?

Total time is about 50 minutes (10 min prep + 40 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 Sweetened Sticky Rice Cake with Coconut and Latik Topping?

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 Sweetened Sticky Rice Cake with Coconut and Latik Topping?

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 Sweetened Sticky Rice Cake with Coconut and Latik Topping 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 Sweetened Sticky Rice Cake with Coconut and Latik Topping?

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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