Skip to content
eatmundo

China · Dessert

Coconut Glutinous Rice Cake

30 min
240 kcal
6 servings

By eatmundo · July 12, 2026

Coconut Glutinous Rice Cake🇨🇳AI-generated image

Same ingredients, elsewhere in the world

20 matches

Dishes from other countries' kitchens, made from the same core ingredients as Coconut Glutinous Rice Cake. The percentage is the share of ingredients the two recipes have in common.

Same technique: Glutinous dumpling20 recipes from 11 countriesSee all 20 matches

A chewy, sweet, and fragrant steamed cake often enjoyed during festivals. This version uses creamy coconut milk for a tropical twist on a traditional Chinese New Year staple.

According to eatmundo's ingredient comparison, the closest dish to Coconut Glutinous Rice Cake from another cuisine is Floating Rice Cakes (Vietnam): the two share 75% of their ingredients.

Ingredients

tick what you already have - the rest goes on your shopping list
6 servings

How to Make It

  • 1

    Whisk together 200g of glutinous rice flour and 220ml of coconut milk until a smooth, thick, pourable batter forms with no lumps.

  • 2

    Add 50g of sugar and stir well until completely dissolved into the mixture.

  • 3

    Grease a small round cake tin with a little vegetable oil to prevent sticking.

  • 4

    Pour the batter into the tin, ensuring it is level; tap the tin gently on the counter to remove large air bubbles.

  • 5

    Place the tin into a steamer over boiling water and cook covered on medium heat for 25 minutes.

  • 6

    Check for doneness: the cake is ready when it looks translucent throughout with no opaque white patches and feels firm and springy when pressed in the center. If any opaque patches remain, steam covered for another 5 minutes.

  • 7

    Remove the cake carefully and allow it to cool for 15 minutes before attempting to unmold.

  • 8

    Slice into thin wedges and serve warm as a delightful, chewy dessert.

Frequently Asked Questions

What is Coconut Glutinous Rice Cake?

Coconut Glutinous Rice Cake is a Chinese dessert made from a base of glutinous rice flour, coconut milk, sugar, and vegetable oil. It is typically served as a sweet snack or a celebratory treat during gatherings.

Can I use regular rice flour instead of glutinous rice flour?

No, you must use glutinous rice flour (also called sweet rice flour) because its high starch content is essential for the chewy, sticky texture characteristic of this cake.

What is the best way to tell when the cake is fully cooked?

Glutinous rice cakes stay sticky even when fully cooked, so a toothpick test does not work. The cake is done when it has turned translucent all the way through with no opaque white patches, and the center feels firm and springy when pressed.

Can I use light coconut milk instead of full-fat coconut milk?

It is not recommended, as full-fat canned coconut milk provides the necessary fat content to keep the cake moist and rich rather than thin or watery.

How should I store leftover coconut glutinous rice cake?

Store it in an airtight container at room temperature for up to two days, or refrigerate for up to five days and reheat briefly in the microwave to restore its chewiness.

Keep exploring