Thai Sticky Rice Cake in Coconut Milk
Glutinous rice flour is made from wet or dry milling of Thai sticky rice (glutinous rice). It gives a unique soft and sticky texture and is suitable for many desserts. Many traditional Thai desserts use glutinous rice flour, such as Thai coconut rice dumplings (Khanom Thian), Sticky rice cake (Khanom Kheng), Thai sticky balls in coconut milk (Bua Loi) and many more. One of the most popular desserts is mochi or Daifuku that is made from glutinous rice flour.
Sticky rice cake is a traditional Chinese dessert commonly served during festivals such as Chinese New Year. The dessert is popular due to its name in mandarin “Nian gao”, which means “every year keeps getting better and better”. The sticky rice cake is made from glutinous rice flour with water and palm sugar. The dough is then divided into small pandan cups and steam. Golden Coins Brand would like to introduce a new twist on this traditional dessert by combining Thai traditional dessert, sticky rice balls in coconut milk “Bua loi” with sticky rice cake. Follow our video below for the recipe.
Ingredients
- Diced sticky rice cake (From Golden Coins Brand Glutinous Rice Flour) 1 cup
- Young coconut pieces 100 g
- Roasted white sesame 1 tablespoon
- Coconut Milk 250 ml
- Sugar 3 tablespoon
- Salt ½ teaspoon
- Diced taro ½ teaspoon
- Water 50 ml