Mom’s Sticky Rice Cake

This dessert is another one that’s very dear to my heart and always brings up wonderful memories with every bite. Served for decades in her Thai restaurant in Nashville, my mom’s sticky rice cake is a perfect demonstration that it doesn’t take a complex recipe to make a scrumptious treat. This dessert does require a bit of planning though, since you’ll have to soak the sticky rice grains overnight first. Since the rice grains absorb so much moisture, you’ll want to be sure to fully submerge them as they soak. Sticky rice can is also sometimes called glutinous rice, so look out for either label when you’re at the market.

Obviously the amount you feel like making will determine which type of steamer you use. I do find that bamboo steamers add a little bit of extra pleasant aroma to the sticky rice when it’s ready to come out of the steamer. Hope you enjoy this easy Thai dessert!


cans coconut milk
cups sugar
Tbsp tapioca starch
glutinous (sweet) rice


Step 1

Soak rice grains for 24 hours.

Step 2

Strain soaked rice and steam for 25 minutes.

Step 3

Combine sugar and coconut milk with a pinch of salt and mix until sugar is dissolved.

Step 4

Pour half of sweetened coconut milk into the steamed rice and mix well. Steam the rice for another 3-5 minutes.

Step 5

Add tapioca starch to the remaining coconut and whisk well until fully incorporated.

Step 6

Once sticky rice has cooled, serve topped with a layer of coconut milk icing.

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