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Indonesian Sticky Coconut Cake

A delightfully chewy cake made with sweet coconut and sticky rice flour, perfect for gatherings and easy to make in one bowl.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Indonesian
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups grated coconut Use fresh for the best flavor.
  • 1.5 cups glutinous rice flour Essential for the chewy texture.
  • 1 cup sugar Adjust to taste for sweetness.
  • 1 cup coconut milk Can substitute with almond milk for a vegan option.
  • 0.5 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 piece banana leaves or a baking pan for lining Use banana leaves for traditional preparation.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, mix grated coconut, glutinous rice flour, sugar, coconut milk, salt, and vanilla extract until well combined.
  3. Line a baking pan with banana leaves or grease it with oil.
  4. Pour the mixture into the prepared pan, smoothing out the top.
Baking
  1. Bake for about 30-40 minutes, or until the cake is set and slightly golden on top.
  2. Allow to cool before cutting into squares and serving.

Notes

Serve warm or at room temperature. For a creamy delight, drizzle sweet coconut cream on top. Store in the fridge for 3-5 days or freeze for up to 2 months. Thaw and reheat before serving.