Traditional Asian rice cakes are wrapped in banana leaves or coconut tree leaves and are often presented to house guests as snacks or dessert. Variations come in so many techniques in cooking and wrapping and most often baked for special occasions.

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  • Preparation Time

    5 minutes

  • Cooking Time

    1 hour

  • Difficulty Rating


  • Health Level


  • Serves



  1. 1 cup / 190 g glutinous brown rice
  2. 2 eggs, preferably organic omega-3 or pastured
  3. ½ cup / 120 ml light coconut milk
  4. ½ tsp. / 2 g Stevia or monk fruit sweetener
  5. ½ tsp. / 2½ ml vanilla
  6. 1 Tbsp. / 15 ml almond or olive oil

  7. Topping:
  8. 4 Tbsp. / 40 g brown rice flour
  9. ½ cup / 120 ml light coconut milk
  10. 1 egg, preferably organic omega-3 or pastured
  11. ⅛ tsp. / ½ g Stevia or monk fruit sweetener
  12. ½ tsp. / 2½ ml vanilla
  13. ⅓ cup / 20 g unsweetened toasted coconut


  1. Soak rice in water for at least 1 hour. Preheat oven to 350 °F / 180 °C.
  2. Brush or mist the insides of a baking pan measuring approximately 9×9 inches / 23×23 cm (or 12 individual ramekins or mini-cake molds) lightly with oil.
  3. Drain the soaked rice and scoop out even portions into the greased pan(s). In a bowl, combine the coconut milk, sweetener, and vanilla. Add the eggs, stirring to incorporate well.
  4. Stir in portions of the egg mixture over the soaked rice.
  5. Place the pans/ramekins on a baking sheet in the pr-heated oven. Bake for about 30 minutes. Check for doneness by inserting a wooden stick at the center of each cake. You will know it’s done when the stick comes out clean.
  6. Prepare the topping by combining all the ingredients but the toasted coconut in a small saucepan over medium heat. Bring to a light boil while constantly stirring with a whisk.
  7. Reduce the heat to low, and simmer while continuously stirring for 2 minutes. The mixture will begin to thicken at this point; turn the heat off, still stirring to completely dissolve and incorporate any lumps.
  8. Spread the prepared topping over the partially baked cake and return the baking sheet to middle rack of the oven. Fill a rimmed baking pan with water and place this at the bottom of the oven for a steaming effect. Continue baking for 15 minutes more.
  9. Top with toasted coconut.

Serving Size: 1 cake (square measuring approximately 2½ inches / 6½ cm)

Exchanges per Serving: 1 Carb, 0 Protein, 1 Fat (=1 Sweet)

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