Pandan Sticky Rice Cake Recipe: Fragrant Coconut-Infused Layers

This traditional Southeast Asian dessert layers fragrant pandan-infused sticky rice with rich coconut custard. The combination creates a perfectly balanced sweet treat that’s both chewy and creamy in every bite.

The recipe uses simple ingredients but relies on precise steaming to achieve the right texture. Fresh pandan leaves lend an authentic aroma, while coconut milk adds a velvety richness that ties everything together.

Each layer develops its own distinct consistency—soft, jelly-like custard on top and slightly dense, chewy rice beneath. The result is a dessert that’s as visually striking as it is delicious.

Serve warm or at room temperature for the best experience. This dish keeps well, making it ideal for gatherings or meal prep.

Ingredients for Pandan Sticky Rice Cake

Fragrant pandan and coconut create these stunning layered dessert squares with minimal effort.

The pandan leaves are non-negotiable for authentic flavor. Asian grocery stores carry fresh bundles, or find frozen at H Mart or 99 Ranch. Look for vibrant green leaves with no brown spots. Glutinous rice (also called sweet rice) must be the short-grain variety—Thai brands like Khao Niao are ideal. Avoid long-grain or jasmine, as they won’t achieve the proper chewy texture.

No fresh pandan? Pandan extract at one-third the leaf quantity works in a pinch (about 1 tsp per 3 leaves). Substitute spinach for color if needed, but the flavor won’t match. For coconut milk, full-fat cans from Thai Kitchen or Chaokoh give the creamiest results. Light coconut milk will produce a thinner custard layer.

Leftover cake keeps beautifully—store covered at room temperature for 2 days or refrigerated for 5 days. Reheat portions gently in the steamer or microwave with a damp paper towel. The flavors actually deepen overnight, making this perfect for make-ahead entertaining.

Step-by-Step Instructions for Pandan Sticky Rice Cake

Master the layered texture technique that defines this fragrant coconut-infused dessert.

Step 1: Prepare the Glutinous Rice Base

Begin by draining the soaked 2 cups Glutinous Rice thoroughly in a fine-mesh strainer. Transfer it to a heatproof bowl and add the 10 pieces Pandan Leaves tied into a knot, 1.5 cups Water, and 0.5 tsp Salt. Steam over boiling water for 25-30 minutes until the grains are tender and translucent.

Remove the pandan leaves and discard. The rice should be fully cooked but still hold its shape—if it crumbles when pressed, it needs more time. This foundational layer provides the chewy texture that contrasts beautifully with the custard topping.

Step 2: Create the Pandan Coconut Custard Layer

In a saucepan, combine 2 cups Coconut Milk, 0.75 cup Sugar, 2 tbsp Cornstarch, 1 tsp Pandan Extract, and 0.5 tsp Green Food Coloring. Whisk vigorously to dissolve the cornstarch completely—this prevents lumps from forming during cooking.

Cook over medium heat while stirring constantly with a wooden spoon. After 8-10 minutes, the mixture should thicken to a pudding-like consistency that coats the back of the spoon. Remove from heat immediately once thickened to prevent overcooking, which would make the custard rubbery rather than silky.

Step 3: Assemble and Set the Layers

Press the cooked glutinous rice into an 8-inch square pan lined with parchment paper, creating an even base layer. Pour the warm pandan custard over the rice, spreading it gently to cover completely without disturbing the rice beneath.

Let the cake cool to room temperature, then refrigerate for at least 4 hours or overnight. This chilling period is crucial—it allows the custard to set properly and the flavors to meld. The surface should be firm to the touch with a slight jiggle in the center when properly set.

Step 4: Serve with Garnish

Once fully chilled, lift the cake from the pan using the parchment paper and transfer to a cutting board. Use a sharp knife dipped in hot water to slice into 16 squares for clean edges.

Arrange on a serving platter and sprinkle with 1 tbsp Toasted Sesame Seeds for visual contrast and a nutty crunch. The cake should have distinct layers with the rice maintaining its individual grains while the custard remains smooth and sliceable. Serve chilled for the best texture.

Storing and Reheating Leftovers

Room Temperature Storage

This cake keeps beautifully at room temperature for up to 2 days when covered tightly. I use a glass cake dome or wrap it in parchment paper then foil to preserve moisture. The flavors actually deepen overnight, making it perfect for make-ahead entertaining.

Refrigerator Storage

For longer storage, refrigerate covered for up to 5 days. Use an airtight container or wrap well in plastic wrap to prevent the custard from absorbing other odors. The texture remains stable, though the rice may firm up slightly.

Freezing for Later

You can freeze individual slices for up to 1 month. Wrap each piece in plastic wrap, then place in a freezer bag. Thaw overnight in the refrigerator before serving. Avoid freezing the entire cake to prevent texture changes.

Steam Reheating

To restore the cake’s just-made texture, steam slices for 5-7 minutes until warmed through. This method keeps the rice soft and the custard creamy. I use a bamboo steamer for even heat distribution.

Microwave Option

For quick reheating, place a slice on a microwave-safe plate with a damp paper towel. Heat on 50% power for 30-45 seconds, checking frequently. The towel prevents drying while warming gently. 💡

Serving Temperature

This dessert is best served chilled or at room temperature. If you prefer it warm, reheat using the methods above and let it sit for 5 minutes after warming to allow the layers to settle. The contrast between warm custard and cool rice is delightful. ❄️

Frequently Asked Questions