A Kalimantan Variation of Glutinous Rice Cake

Sari Rasa Ketan

Preparation info
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By Sri Owen

Published 1994

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This is one of those sweet sticky cakes that everybody looks forward to eating as soon as they hear the announcement on the radio saying that it is waktu buka, or time to break your fast during the month of Ramadhan. Like so many Indonesian steamed cakes, this can also be cooked in the oven as explained below.


  • 112 g/4 oz/½ cup glutinous rice, soaked in cold water for 2 hours, then drained


Steam the drained glutinous rice in a rice steamer or a double saucepan for 15–20 minutes. Line the cake tin with bakewell or greaseproof paper, and grease the side with butter. When the steamed rice is ready, leave it to cool a little, then transfer it to the cake tin, and press the rice down, using a large spoon wetted with water, until you have an even surface.

Beat the eggs and the