Baked Rice Cake Recipe

Whipping up this baked rice cake is like crafting a culinary love letter to the classic comforts of coconut and vanilla, evoking nostalgia with every bite. I’ve found that the gentle aroma wafting through the kitchen as it bakes makes the wait worthwhile, while the final touch of optional sesame seeds adds a surprisingly delightful crunch.

I love to make this Baked Rice Cake, a delightful blend of rich coconut milk and glutinous rice, sweetened with just the right amount of granulated sugar and a hint of vanilla. It’s a flavorful gluten-free dish that’s easy to prepare and doesn’t take much time at all.

I like to sprinkle sesame seeds on top, because that’s an easy way to make a dish look slightly more refined.

Baked Rice Cake Recipe Ingredients

• Glutinous Rice: Provides carbohydrates, perfect for chewy texture.
• Coconut Milk: Adds rich creamy flavor, healthy fats present.
• Granulated Sugar: Sweetens the cake, an essential ingredient.
• Vanilla Extract: Infuses aromatic sweetness, enhances flavor.
• Baking Powder: Essential for rising, gives lightness.

Baked Rice Cake Recipe Ingredient Quantities

• 2 cups of glutinous rice
• 2 cups of water
• 1 can of coconut milk (400 ml)
• 1 cup of granulated sugar
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of salt
• 2 tablespoons of vegetable oil or melted butter
• 1/2 teaspoon of baking powder
• Optional: sesame seeds for garnish

How to Make this Baked Rice Cake Recipe

1. Set your oven to 350°F (175°C), and prepare an 8×8-inch baking dish with a coating of either vegetable oil or butter.

2. Wash the glutinous rice in cold water until the water runs clear, then drain well.

3. In a big pot, mix the washed sticky rice with 2 cups of water. Cover and bring to a boil over medium-high heat.

4. After it has come to a boil, lower the heat to low, put a lid on the saucepan, and allow it to simmer for around 15-20 minutes until the rice is fully cooked and the water has been absorbed.

5. In another bowl, combine the following by whisking:

Coconut milk
Granulated sugar
Vanilla extract
Salt
Baking powder

Blend until the mixture is uniform and the sugar is fully dissolved.

6. After cooking the rice, take it off the heat and allow it to cool a little, then mix in the coconut milk mixture and combine it all in a manner that suggests you really want to get the flavors married in a harmonious and somewhat sticky union.

7. Spread the rice mixture evenly into the prepared baking dish. Use a spatula to lay it out in an even sheet.

8. Preheat the oven to 350°F. Bake in the preheated oven for 45-50 minutes, or until the top is a light golden brown and firm to the touch.

9. If you want, you can add sesame seeds to the baked rice cake for some flavor and texture during the last 10 minutes of baking.

10. Take the cake from the oven and allow it to cool completely in its pan before cutting it into slices and serving it. Have a wonderful time enjoying your baked rice cake!

Baked Rice Cake Recipe Equipment Needed

1. Oven
2. 8×8-inch baking dish
3. Measuring cups
4. Measuring spoons
5. Large pot with lid
6. Medium-sized mixing bowl
7. Whisk
8. Spatula
9. Strainer or colander
10. Spoon

FAQ

• Can I use regular rice instead of glutinous rice?This recipe requires glutinous rice, commonly known as sticky rice, because it is the ingredient that delivers the chewy texture of baked rice cakes.
• Is there a substitute for coconut milk?You can use evaporated milk or whole milk, but they may give the recipe a slightly different flavor. Traditional in this recipe is good old coconut milk. It gives the texture and flavor that you expect when you think of something creamy and coconut-y.
• How should I store leftovers?After it has cooled, keep any remaining rice cake that was baked in an airtight container in the fridge for a maximum of 3 days.
• Can I make this recipe vegan?Absolutely, make sure to use sugar that is vegan, and replace the butter with oil to maintain a fully plant-based recipe.
• Do I have to add baking powder?The cake receives a slight lift from baking powder. You may leave it out, but the cake will be denser.
• How do I know when it’s done baking?Complete the dish of rice cake when the upper surface is a golden brown and, when a toothpick is thrust into the center, it emerges clean.
• Can I add toppings?Indeed, it is customary to sprinkle sesame seeds on top. You can also use nuts or fruit if you’re looking for some variation.

Baked Rice Cake Recipe Substitutions and Variations

1 can coconut milk (400 ml) – Substitute with whole milk or almond milk for a lighter flavor.
1 cup of granulated sugar – Change it for honey or maple syrup for a natural sweetener.
1 teaspoon vanilla extract – Substitute almond extract for a different aroma.
2 tablespoons of vegetable oil or melted butter – Substitute with coconut oil for a hint of coconut flavor.
1/2 teaspoon of baking powder—if you don’t have baking powder, substitute with 1/4 teaspoon of baking soda.

Pro Tips

1. Rinse Thoroughly Ensure that you rinse the glutinous rice thoroughly until the water runs clear. This helps remove excess starch, which can make the final dish too sticky or gummy.

2. Coconut Cream Variation For a richer flavor, replace a portion of the coconut milk with coconut cream. This will add a creamier texture to the rice cake.

3. Layer Ingredients For added texture, consider layering some sweetened shredded coconut or crushed nuts between the layers of rice before baking.

4. Even Baking Halfway through the baking time, gently rotate the baking dish for even cooking and a consistently browned top.

5. Cool Completely Ensure the rice cake cools completely before slicing to allow it to firm up. This will give you cleaner slices and a better presentation.