Description
A traditional Filipino sticky rice cake made with glutinous rice, coconut milk, and brown sugar, topped with a rich coconut caramel (latik) for a chewy, sweet, and festive dessert.
Ingredients
- 2 cups glutinous rice, washed and drained
- 1 cup canned coconut milk
- 1 cup water
- 2 pandan leaves
- 2 cups canned coconut milk (for latik syrup)
- 1 cup dark brown sugar, packed
- 1 teaspoon vanilla extract (optional)
- 1–2 tablespoons vegetable oil or coconut oil for greasing pan
Instructions
- Grease an 8×8-inch square baking pan with oil and set aside.
- In a large pot over medium heat, combine 1 cup coconut milk and 1 cup water. Add glutinous rice and pandan leaves. Simmer gently, then reduce heat to low, cover, and cook until liquid is mostly absorbed. Add a little water if needed. Rice should be partially cooked with some grains slightly chalky.
- While rice cooks, prepare latik syrup: in a pan over medium heat, combine 2 cups coconut milk and 1 cup dark brown sugar. Add vanilla if using. Stir constantly and reduce until thickened to a deep brown caramel. Reserve ½ cup for topping.
- Remove pandan leaves from rice. Add remaining latik syrup to rice and gently fold until fully coated. Continue cooking on low, stirring occasionally, until rice absorbs syrup but grains remain visible and sticky.
- Transfer rice mixture to prepared pan and spread evenly. Pour reserved latik syrup on top and spread out.
- Bake in preheated oven at 350°F (180°C) for 20–30 minutes until topping is bubbly and thickened.
- Remove from oven and allow to cool completely before slicing into squares.
Notes
- Use muscovado sugar for a deeper molasses flavor.
- Tie pandan leaves into a knot for extra aroma.
- Sprinkle toasted coconut flakes on top after baking for added texture.
- Adjust latik syrup thickness for thinner or thicker topping.
- Rice cooker method: cook rice, then bake with latik topping if desired.
- Store leftovers at room temperature up to 24 hours or refrigerate up to 4 days. Freeze up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Simmering, Reducing, Baking
- Cuisine: Filipino
Nutrition
- Serving Size: 1 piece (1/9 of recipe)
- Calories: 455 kcal
- Sugar: 30 g
- Sodium: 10 mg
- Fat: 18 g
- Saturated Fat: 16 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
