Coconut Rice Cake

Apr 12, 2011 by Katherine | 1 Comments| Share it:   



2 ratings


  • Prep: ~30 mins.
  • Cook: ~30 mins.
  • Serves: 2

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This is exactly as I remember my childhood, when I usually ate it for breakfast.  It is soft, sweet, and gooey.  I am happy about the consistency of the cake.  The secret that puts this dish over the top is the coconut cream. It will excite and satisfy your palate.  The best part, besides the taste, is that it’s actually a very healthy dessert.

I was craving coconut rice cake for a while and was inspired to finally try to recreate it when I found fresh coconuts being sold in my local grocery store.  Fresh coconuts and coconuts from cans are totally different.  The smell, texture even the cream is much better from the real coconut.  It is bit more extra work to get the meat out of the shell, but it is definitely worth it.  Since I do not have a proper tool to extract the coconut meat, I used a beer cap to scrape the flesh from coconut.  I am not going to lie, it is hard work.  In the end the result is very pleasing and all the hard work was well worth it.  After multiple tests and several different recipes, I was finally able to get the perfect coconut cream in a rice cake.


  • 1 cup rice flour
  • 1 cup milk
  • 1 cup coconut milk
  • 1 tbsp sugar
  • 10" banana leaves

Step 1

Soak and wash the banana leaves in hot water. This will soften the leaf and make it easier to fold.
Meanwhile, in a sauce pan, add coconut milk and bring to boil – At the same time stirring to constantly to make sure the coconut milk doesn’t stick to the bottom. Let coconut milk to cook down until all the liquid is gone and all that is left is cream and oil. T
Now, to make the rice dough: Boil the regular milk in a pot. Right as the milk begins to boil, add the rice flour while stirring constantly. You want to mix the milk and the rice flour together to create the rice dough. Once it has come together, turn off the heat.

Step 2

Place several spoonfuls of rice dough in a 10” banana leaf and fold tightly. Then place that in a steaming pot for 20 minutes.
Remove from the steamer, unfold the banana leave, and cut the dough into bite size pieces. Then sprinkle sugar on top and spread a spoonful of coconut cream on it. Serve while it is hot and enjoy!

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1 Comment


Jul 14, 2011

This rice cake looks great! It’s so hard to find good vegan baking recipes. Thanks so much!

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