Sticky Rice Cake in Brown Sugar Sauce
1 cup glutinous rice flour
½ cup tapioca starch
¾ cup water
¼ tsp. salt
To make Rice Cake:
Place rice flour and tapioca starch in a deep mixing bowl and make a well in the center.
Add water and salt, mix well and knead dough until it can be rolled and shaped. Dough should not be to dry.
Roll small rice cakes ½-inch in diameter. Cut diagonally 1-inch in length.
Bring 8 cups of water to a oil. Put it the rice cakes, bring back to a boil and simmer for 5 minutes. Drain
and set the rice cakes aside.
3 cups water
1 cup coconut milk
½ cup palm sugar syrup
1 pandan leaf
Pinch of salt
To make the sauce:
Combine water, coconut milk, palm sugar, pandan leaf, and a pinch of salt in a small stockpot. Bring to a
Add rice cakes and simmer for 20 minutes.
Cool and serve at room temperature, topped with a tablespoon of fresh grated coconut.
Helpful hints: When preparing the rice cakes, use the amount of water given in the recipe only as a guideline;
the quality of flour varies greatly and affects the amount of liquid it absorbs. Add sufficient water to
result in a soft, smooth dough. If the rice cakes are dry when shaped, they will be very tough after cooking.
Makes 3 servings.