Brown sugar sticky rice cake is a chewy, tender baked cake made with glutinous rice flour, brown sugar, and coconut milk. Popular in several East and Southeast Asian home-cooking traditions, versions vary by family; this simple one bakes into a golden top with a soft, pleasantly sticky center.
Ingredients
- 2 cups (300 g) glutinous rice flour, also called sweet rice flour
- ¾ cup (150 g) packed light brown sugar
- 1½ cups (360 ml) canned coconut milk, well stirred
- ½ cup (120 ml) whole milk or unsweetened oat milk
- 2 large eggs (about 100 g without shells), at room temperature
- ¼ cup (60 ml) neutral oil, such as canola or sunflower oil, plus a little for the pan
- 1 teaspoon (5 ml) vanilla extract
- ½ teaspoon (2.5 g) fine salt
- 1 teaspoon (4 g) baking powder
- 1 tablespoon (12 g) toasted sesame seeds, optional
Instructions
- Heat the oven to 350°F (175°C). Lightly oil an 8-inch (20 cm) square baking pan and line its base and two sides with parchment paper, leaving enough overhang to lift out the cake. A metal pan gives the edges a little more color; a glass pan may take a few minutes longer.
- In a large bowl, whisk the glutinous rice flour, brown sugar, salt, and baking powder until evenly combined. Break up any firm brown-sugar lumps so they do not remain as pockets in the finished cake.
- In another bowl, whisk the coconut milk, milk, eggs, oil, and vanilla until smooth. Pour the wet mixture into the dry ingredients and whisk just until no dry flour remains. The batter will be loose and pourable, more like a thick pancake batter than dough. Scrape the bowl once; avoid prolonged beating, which is unnecessary.
- Pour the batter into the prepared pan and scatter the sesame seeds over the top, if using. Bake for 50–55 minutes, rotating the pan once after about 30 minutes if your oven browns unevenly. The edges should be set and golden, while the center should look set rather than liquid. Because this cake contains eggs, check the center with a food thermometer: the USDA FSIS safe minimum for an egg dish is 160°F (71°C). If it has not reached that temperature, bake for another 3–5 minutes and check again.
- Set the pan on a rack and let the cake cool for at least 20 minutes before lifting it out and slicing. It will be very soft and sticky when hot, then become easier to cut as it cools. Use a lightly oiled knife or a plastic dough scraper for neat pieces.
Tips
- Use glutinous rice flour, not ordinary rice flour. Despite the name, glutinous rice contains no gluten; its starch is what gives the cake its characteristic chewy texture. Regular rice flour makes a drier, more crumbly result.
- Stir canned coconut milk thoroughly before measuring because the cream can separate from the liquid. If you do not have coconut milk, use 1½ cups (360 ml) whole milk instead; the cake will taste less coconut-rich and be slightly less fragrant.
- Measure the flour by weight when possible. If using cups, spoon it into the measuring cup and level it rather than packing it down, which can make the batter too thick.
- Do not judge doneness only by a browned top: sugar can color before the center cooks through. Check the center temperature, and allow the cake to cool before cutting so the sticky crumb has time to settle.
Serving Suggestions
Serve the cake warm or at room temperature, cut into 9 squares for generous portions or smaller pieces for a snack platter. It is rich and sweet on its own, but pairs well with unsweetened tea or coffee, fresh berries, or sliced mango. For a simple finish, add a light sprinkle of toasted sesame seeds or a spoonful of lightly sweetened whipped cream just before serving.
Variations
For a more pronounced caramel flavor, replace the light brown sugar with the same weight of dark brown sugar; the result will be darker and more molasses-forward. For a dairy-free version, use unsweetened oat milk or another plain plant milk, and confirm that the glutinous rice flour and other ingredients are dairy-free. To add gentle fragrance, stir in ½ teaspoon (2.5 ml) ground ginger or ¼ teaspoon (1 g) ground cardamom with the dry ingredients.
You can also fold ⅓ cup (50 g) of chopped toasted peanuts or ¼ cup (35 g) of raisins into the batter. Keep additions modest so the cake still holds together and cooks evenly. If adding fruit, use a small amount of well-drained fruit; excess moisture can leave the middle gummy.
Storage and Reheating
Cool the cake, then refrigerate it in an airtight container within 2 hours of baking. It keeps for 3–4 days in the refrigerator. The chilled texture firms up, so let individual portions sit at room temperature for about 15 minutes, or microwave them for 10–20 seconds to soften. For several portions, cover the pan loosely with foil and warm in a 300°F (150°C) oven for about 10 minutes. Reheat leftovers to 165°F (74°C), checking with a food thermometer, and do not leave the cake at room temperature for more than 2 hours.
To freeze, wrap fully cooled pieces individually and place them in a freezer-safe container for up to 2 months for best texture. Thaw in the refrigerator overnight, then warm gently before serving. The cake may be a little less tender after freezing, but reheating helps restore some softness.
Frequently Asked Questions
Is glutinous rice flour the same as sweet rice flour?
Yes. The names commonly refer to the same finely milled flour made from sticky rice. Look for either name on the package; do not substitute regular rice flour, which has a different texture.
Why is my cake still gummy in the middle?
It may be underbaked, especially if the pan is smaller or made of glass, or if the batter was measured with too much flour. Check that the center reaches 160°F (71°C), then cool the cake before slicing. A freshly baked sticky rice cake should be chewy, but not wet or raw.
Can I make this without eggs?
Eggs help the cake set and give it a tender structure, so simply leaving them out can make the center dense or fragile. A commercial egg replacer formulated for baking may work, but results vary; follow its package directions and confirm the center is fully set before serving.
Can I use a different pan?
A similar-volume 8-inch (20 cm) round pan works, though slices will have a different shape. A 9-inch (23 cm) square pan makes a thinner cake and may bake faster, so begin checking around 40 minutes and verify the center temperature. Avoid filling a smaller pan more than about two-thirds full.
Can I prepare the batter ahead?
For the most even rise, bake soon after mixing because the baking powder begins working once it meets liquid. If you need to get ahead, measure the dry and wet ingredients separately, cover them, and combine just before baking.
How do I keep the cake from sticking to the knife?
Let it cool for at least 20 minutes, then wipe and lightly oil the blade between cuts. A plastic dough scraper also works well. If the cake is especially warm, give it more cooling time rather than pressing hard, which can squash its chewy crumb.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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