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Sticky Rice Cakes Recipe

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This recipe for Sticky Rice Cakes, by , is from Treats from our Travels: Our Eating Itinerary , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Ben Wallace


-2 cups glutinous rice flour (also called "sticky rice flour")
-pinch of salt
-1 cup water
-1 package red bean paste
-1 large banana leaf (OR parchment paper/wax paper)

-4 Tbsp. [regular] rice flour
-1/2 can coconut milk
-pinch of salt
-1+1/2 Tbsp. sugar
-3 Tbsp. dry shredded baking-type coconut, sweetened

First make the topping by placing all topping ingredients except the dry coconut into a pot or sauce pan. Stir with a whisk over medium heat until the mixture thickens and the sugar has dissolved. Remove from heat and reserve.

Measure 2 cups glutinous rice flour (or sticky rice flour) into a mixing bowl. Now add a little less than 1 cup cool water. Also add a pinch of salt. Stir until the mixture begins to come together and form a dough, then use your hands. If it's too dry, add a few Tbsp. more water. This dough should be moist and very pliable - it should feel like 'play dough' consistency. If it crumbles, it's too dry. If it's soggy, it's too wet.

Take a little of the dough and roll it between your palms to form a ball about 1 1/2 inches in diameter. Meanwhile, cover the rest of the dough with a damp cloth, or simply place a plate over the bowl to keep dough from drying out.

Now press the ball of dough flat onto a floured surface (use the same glutinous rice flour) to create a round "wrapper". In the center of your wrapper, place a dollop of red bean paste (anywhere from 1 tsp. to 1 Tbsp. depending on the size of your wrapper). Don't put so much that it will be difficult to wrap it.

Gently lift the wrapper from the floured surface and place in your palm. If you have trouble, use a floured spatula to lift it. Do this quickly, or the wrapper will also stick to the spatula. Now fold the wrapper over the red bean paste.

Fold the other two sides up and press together. The shape will now be sort of square. If the wrapper doesn't stick together or it crumbles, wet your fingers (the dough dries out easily).

Now take your squarish ball and gently roll it between your palms until it is once again a sphere. It really helps at this stage to moisten your palms. After a minute or so, you should have a nice "shiny" glutinous rice ball (with red bean paste inside). Place rice ball on a lightly greased piece of banana leaf at least 2 inches square (or larger, as the ball will expand when cooked). Use scissors to cut the leaf into the size you want, and vegetable oil to lightly grease it. You can also use squares of greased parchment paper or wax paper. Place the rice ball (with its "mat") in a covered container. OR place directly inside a bamboo steamer (or other type of steamer) - with the lid on, but off the heat. Continue making rice balls until all the dough has been used up.

Place all the rice balls (together with their individual "mats" of banana leaf or parchment/wax paper) in a steamer. Now "ice" the balls with the coconut milk topping you made earlier. Finally, add a sprinkling of toasted coconut to each one. Cover the steamer and steam at high heat for 12-15 minutes.

Personal Notes:
Personal Notes:
Makes: 20 to 30 Small Cakes
Preparation Time: 25 Minutes
Cook Time: 15 Minutes




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