Preparation

45 minutes
Cooking

10 minutes
Difficulty

Medium

Sticky rice cake with palm sugar filling is considered a very famous cake of Indonesia. In general, the cake is quite similar to the sticky rice cake of the Vietnamese, however, it is transformed with a sweet and fragrant melted palm sugar filling. Let’s cook together with TasteVN to make this delicious cake!

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1 Steam Coconut

2 Mixing pandan rice flour

3 Mixing the cake batter

4 Kneading the cake dough

5 Make the palm sugar filling

Ingredients for Sticky Rice Cake with Palm Sugar Filling For 6 people

Grated coconut 150 gr Glutinous rice flour 200 gr Tapioca flour 60 gr Rice flour 20 gr Salt a little Coconut milk 100 ml Palm sugar 70 gr Plain water 120 ml Pandan leaves 9 leaves

Ingredients Image

How to Make Sticky Rice Cake with Palm Sugar Filling

1

Steam Coconut

Add 150gr of grated coconut and a little salt into a bowl and mix well.

Then, tie a pandan leaf and place it on top of the coconut bowl, then steam for 10 minutes.
2

Mixing pandan rice flour

Add 100ml of coconut milk, 8 pandan leaves, and 120ml of plain water into a blender. Blend the mixture until smooth, then strain it through a sieve to obtain the pandan extract. At this point, you will get 200ml of pandan extract.

Boil 70ml of pandan extract, then turn off the heat, add 200gr of glutinous rice flour, and mix well.
3

Mixing the cake batter

Next, add 60gr of tapioca flour, 20gr of rice flour, 130ml of pandan extract, a little salt into a bowl, and continue to mix until the dough is cohesive.
4

Kneading the cake dough

Add a little cooking oil into the dough bowl, then use your hands to knead until the dough is smooth and elastic.

Next, cover the dough tightly with plastic wrap and let it rest for 30 minutes.
5

Make the palm sugar filling

Add 70g of palm sugar and 1/2 teaspoon of water to a bowl and mix well.
6

Shape the dough

Divide the dough into small pieces and roll them into balls.

Then, use your hands to flatten the dough, add a little palm sugar filling, tightly pinch the edges of the dough, and roll it into a ball.
7

Boil the candy

Boil a pot of water, then add the candy and boil for 6 – 7 minutes over medium heat until the candy floats on the surface of the water, indicating it’s done.

Next, place the candy in a bowl of grated coconut and mix well so that the coconut sticks around the candy, and you’re done.

Note: Do not boil the candy for too long as it may cause the filling to overflow.
8

Product

If you have time, you should let the cakes rest for about 2 hours after boiling so that the sugar layer can blend with the cake skin, making the dish more delicious.

The sweet stuffed cake has a striking green skin, lightly fragrant with a distinctive pandan leaf aroma. When you take a bite, you will feel the moderately chewy and soft texture blending with the melting sweet palm sugar filling, and the coconut topping is creamy and very tasty.