Sweet Sticky Rice Cake (gluten-free)

By Darlene Schmidt

thaifood.about.com

Yummy Sticky Rice Cakes!

D.Schmidt

This recipe for glutinous rice cake(s) (also known as Sweet or Sticky Rice Cake) is actually really simple to make, and is even easier you can leave off the Asian-style 'icing', although that's yummy too. Sticky rice is
a true Asian culinary experience, one that shouldn't be missed, and so satisfying in its chewy-yummy texture. Wonderful as a dessert or with tea or coffee, this
simple glutinous rice cake can be served either to company or just for yourself as a true Asian comfort food treat. Healthier than most Western desserts too. Enjoy!

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour, 5 minutes

Yield: 6-8 Sticky Rice Cake Desserts

Ingredients:

• 1 cup sweet rice (also known as 'glutinous rice')
• 2 eggs
• 1/2 can coconut milk (preferably not ‘lite’)
• 1/2 cup brown sugar
• 1/2 tsp. vanilla
• 1/8 tsp. salt
• Optional Topping:
• 4 Tbsp. rice flour (available in any baking aisle)
• 1/2 can coconut milk
• 1 egg
• pinch of salt
• 3 Tbsp. brown sugar
• 1/2 tsp. vanilla

Preparation:

1. Cover rice with water and soak at least 1 hour or up to 4 hours. Grease 6-8 ramekins 
2. OR an 8-inch square cake pan with a little vegetable oil (if you happen to have coconut oil, 
3. use that).
4. Drain rice and distribute among ramekins or in cake pan. Rice should be at least 1/2 to 3/4 inch deep in each ramekin. Preheat oven to 350 degrees.
5. Place coconut milk, brown sugar, vanilla and salt in a mixing bowl. Crack in the eggs and stir everything together until sugar dissolves. Taste for sweetness, adding more sugar if desired. Pour over rice in the pan/ramekins (if using ramekins, distribute it as evenly as you can), stirring to combine.
6. Bake 35 to 40 minutes (an inserted fork should come out clean or nearly clean). If you're adding the topping, the cake(s) can remain a little undercooked at this stage, as they will be going back in the oven. While baking, prepare topping (if using).
7. For Topping (optional): Place topping ingredients in a pot or sauce pan. Stir with a whisk over medium heat until mixture begins to lightly bubble. Reduce heat to low, whisking continuously (mixture will start to stick to the bottom of the pot) - but just keep whisking 
8. for 2 minutes. Remove from heat and continue whisking until it thickens and most of the lumps are gone. Transfer to a bowl to cool. (Note: most people would use a double-boiler for this, but I find the single pot method works fine as long as you don`t overheat and keep whisking to get out the lumps).
9. When rice layer is done baking, spread on the topping. Take another baking dish and fill at least 1 inch deep with hot water from the tap. Place this on lower rack and set cake(s) on higher rack. Bake 15 minutes, until topping feels firm when lightly touched. Serve either 
10. warm or at room temperature. This cake is best stored outside the refrigerator and eaten within 3 days. Enjoy!