Coconut Rice Cake Recipe: Chewy Sweetness With Tropical Flavor

This coconut rice cake delivers a perfect balance of chewy texture and tropical flavor in every bite. I developed this recipe after years of experimenting with traditional Asian sweets, focusing on authentic taste without complicated techniques.

The secret lies in using glutinous rice flour and fresh coconut milk, which create that signature sticky, elastic texture. A touch of sugar enhances the natural sweetness of the coconut, while a pinch of salt keeps the flavors balanced.

What emerges from the steamer is a delicate, translucent cake with a subtle coconut aroma that’s both comforting and exotic. The texture is soft yet resilient, with just the right amount of give when you bite into it.

Serve warm or at room temperature, as a simple dessert or afternoon treat. This version stays true to the classic while being completely plant-based.

Ingredients for Coconut Rice Cake

Simple plant-based ingredients create this tropical, chewy delight with minimal effort.

The glutinous rice flour is non-negotiable here. Mochiko brand is the gold standard—find it in the Asian aisle at Whole Foods or H Mart. For the coconut milk, full-fat canned (like Thai Kitchen or Goya) gives you that rich, authentic texture. Don’t even think about the light stuff (it’ll just make a sad, watery cake). Fresh pandan leaves add that signature Asian bakery fragrance, but don’t stress if you can’t find them.

Out of glutinous rice flour? Regular rice flour plus 1 tbsp tapioca starch gets you close, but the texture won’t be as stretchy. No coconut milk? Coconut cream thinned with water works, though you’ll lose some richness. Swap the sugar for maple syrup at 3/4 the amount. The shredded coconut can be sweetened in a pinch (just reduce the sugar slightly). Skip the vanilla if you’re going for pure coconut flavor.

Batter keeps in the fridge 24 hours if you need to prep ahead. Baked cakes stay fresh at room temp for 2 days or in the fridge for 5 days. Freeze for up to 1 month—just steam to reheat and they’ll taste freshly made. Always store in an airtight container.

Step-by-Step Instructions for Coconut Rice Cake

This method delivers that perfect chewy texture with rich coconut flavor every time.

Step 1: Prepare the Steaming Setup

Grease an 8-inch round cake pan thoroughly with the 1 tbsp Coconut Oil. This prevents sticking and gives the cake a subtle coconut aroma. Line the bottom with parchment paper for easy removal later.

Place the 2 pieces Pandan Leaves at the bottom of the pan if using—they’ll infuse the cake with their unique floral fragrance as it steams. Fill a large pot with 2 inches of water and bring to a simmer. You’ll need a steamer rack that fits inside.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the 2 cups Glutinous Rice Flour, 0.75 cup Granulated Sugar, 2 tbsp Cornstarch, and 0.25 tsp Salt. The cornstarch helps create that perfect chewy texture we’re after.

Make sure there are no lumps in the glutinous rice flour—it tends to clump. I like to sift mine first if it’s been sitting in the pantry for a while. The mixture should look uniform and slightly pale from the sugar.

Step 3: Combine Wet Ingredients and Create the Batter

In a separate bowl, mix the 1.5 cups Coconut Milk, 1 cup Water, and 1 tsp Vanilla Extract. The coconut milk should be at room temperature to prevent the batter from separating.

Gradually pour the wet mixture into the dry ingredients while whisking constantly. This prevents clumping and ensures a smooth batter. Once combined, fold in the 0.5 cup Shredded Coconut—it should be evenly distributed throughout.

The batter will be thin, like heavy cream. Don’t worry if it seems too liquid; the glutinous rice flour will set up perfectly during steaming.

Step 4: Steam to Perfection

Pour the batter into your prepared pan. Tap it gently on the counter a few times to remove any air bubbles. Place the pan on the steamer rack in the pot, making sure the water doesn’t touch the bottom of the pan.

Cover tightly with a lid and steam over medium heat for 45-50 minutes. Check the water level halfway through and add more hot water if needed. You’ll know it’s done when the top looks set and a toothpick inserted in the center comes out clean.

Step 5: Cool and Serve

Remove the pan from the steamer and let the cake cool in the pan for 10 minutes. This allows it to set fully and makes it easier to remove. Run a thin knife around the edges to loosen if needed.

Transfer to a wire rack to cool completely before slicing. The texture will be slightly sticky when warm but firms up as it cools. For best results, let it sit for at least 30 minutes before cutting into wedges or squares. The cake should be glossy on top with a slightly springy texture when pressed.

Storing and Reheating This Recipe

Room Temperature Storage

Let this dish cool completely before storing at room temperature. Place in an airtight container lined with parchment paper to prevent sticking. It stays fresh for up to 2 days this way. The texture remains chewy and soft. 💪

Refrigerator Storage

For longer storage, wrap individual slices in plastic wrap and place in a sealed container. This keeps for up to 5 days in the fridge. The cake will firm up slightly when chilled but softens as it warms to room temperature.

Freezing Method

Slice the cake into portions and wrap each tightly in plastic wrap, then place in a freezer-safe bag. It freezes well for up to 1 month without texture loss. Squeeze out all air to prevent freezer burn. ❄️

Steam Reheating

The best way to revive this treat is by steaming for 5-7 minutes until warm. This restores the original soft, chewy texture. Use the same steamer setup as when making it fresh.

Microwave Reheating

For quick serving, microwave individual slices on 50% power for 20-30 seconds. Cover with a damp paper towel to retain moisture. Check and repeat in 10-second intervals if needed.

Thawing Frozen Cake

Move frozen slices to the fridge overnight for gradual thawing. Or, steam directly from frozen, adding 2-3 extra minutes to the reheating time. The texture remains remarkably consistent.

Frequently Asked Questions