A Kalimantan Variation of Glutinous Rice Cake

Name: A Kalimantan Variation of Glutinous Rice Cake (Sari Rasa Ketan)
Yield: For 8–10 people
Cuisine: Indonesia
Ingredients: 168 g/6 fl oz/¾ cup coconut milk; 84 g/3 oz/scant ½ cup castor sugar or soft brown sugar; 3 eggs; 112 g/4 oz/½ cup glutinous rice, soaked in cold water for 2 hours, then drained; 112 g/4 oz/1 cup rice powder; ½ tsp salt

Sari Rasa Ketan

Preparation info

For
8–10
people

Difficulty
Easy

Appears in

Indonesian Regional Food and Cookery

By Sri Owen

Published 1994

About

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.

Ingredients

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

Asia
Indonesia
Dessert
South East Asia
Vegetarian
Gluten-free

Method

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