Baked Coconut Sticky Rice Recipe Recipe Cards

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BAKED COCONUT STICKY RICE CAKE RECIPE



Baked Coconut Sticky Rice Cake Recipe image

Provided by By Christine's Recipes

Yield Prepare a 24cm x30 cm baking tray

Number Of Ingredients 5

Ingredients: 10 eggs 500 gm glutinous rice flour 2 cans coconut milk (about 500 ml each) 500 gm white sugar
10 eggs
500 gm glutinous rice flour
2 cans coconut milk (about 500 ml each)
500 gm white sugar

Steps:

  • Method: Preheat oven to 180C/350F. Beat the eggs and mix with sugar very well. Add coconut milk and glutinous flour, and combine until very smooth. Use a 24cm x30 cm baking tray, or two smaller trays. Don't use any trays that are too deep, it's hard to cook through otherwise. Line a baking sheet at the bottom of the baking tray. Lightly brush or spray oil around the edges. Pour the mixture into the baking tray, bake for 50 minutes to 1 hour. Test it with a needle. If it comes out clean, it's done.

COCONUT STICKY RICE



Coconut Sticky Rice image

Make and share this Coconut Sticky Rice recipe from Food.com.

Provided by chia2160

Categories     Rice

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups glutinous rice
2 cups coconut milk
1 cup brown sugar
1/4 cup water
salt
1 teaspoon pure vanilla extract
1/2 cup shredded coconut

Steps:

  • bring rice and coconut milk to a boil, simmer for 15 minutes.
  • take some tin foil and crumple it up so it is bumpy and not flat.
  • in steamer over boiling water, add tin foil, add rice mixture and steam for 20 minutes bring sugar, water, salt, and vanilla to slow boil cook for 10 minutes until syrup forms remove rice from steamer, toss with coconut, drizzle with syrup.

SWEET STICKY RICE WITH MANGOES



Sweet Sticky Rice with Mangoes image

A quicker, easier version of the preceding coconut milk pudding, this simple dessert is popular at food markets throughout Southeast Asia. Great with mangoes or any other ripe tropical fruit.

Yield makes 4 servings

Number Of Ingredients 5

1 1/2 cups coconut milk, homemade (page 584) or canned
3 tablespoons sugar
1/2 teaspoon salt, or more to taste
About 4 cups freshly cooked Sticky Rice (page 508)
4 ripe mangoes, peeled, pitted, and sliced (page 119)

Steps:

  • Put the coconut milk, sugar, and salt in a medium saucepan over low heat. Cook, stirring occasionally until the sugar and salt are dissolved, just a few minutes.
  • Pour half the coconut milk mixture over the warm sticky rice and stir well to combine. Transfer the sweetened rice to individual serving bowls and top with the remaining coconut milk mixture. Add the mangoes and serve.

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