Katrisolo (Sticky Rice and Custard)

Ice tea and this cake? Yes please 🙂

Amparan tatak, kue talam, katrisolo, putri selat etc, are among my favorite Indonesian traditional cakes. I cannot get enough of them 😀

Anything rice flour, glutinous rice flour, tapioca flour, glutinous rice sweetness, I will never say no 😛

500 g glutinous rice (short grain rice/sticky rice), soak for 2 h or all night long (if you soak it all night long, change the water every couple of hours).

1 1/4 tsp salt

2 screw-pine leaves, cut into portions

125 ml canned coconut milk

1 tbsp rice flour or corn starch

cooking oil for brushing

If you only soak your sticky rice for 2 h, rinse, steam, then bring to boil with enough water, then drain and steam again. But if you soak the sticky rice for all night long (2 nights max), your rice will be broken apart, so all you have to do, rinse, boil with coconut milk and the rest of the ingredients on low fire/heat until coconut milk soaked up, then steam until done. Discard screw-pine leaf, then press cooked rice on round 9 inch pan that is already greased with cooking oil Sprinkle with corn starch then steam again

Custard Layer

5 eggs

250 g palm sugar, grated OR 100 g brown sugar mixed with 150 g sugar

1 tbsp rice flour or corn starch

a pinch of salt

200 ml canned coconut milk

Meanwhile, beat eggs and the rest of the ingredients

Pour mixture onto steamed rice, then steam again until custard is firm to the touch

Cool to room temperature, slice, enjoy 🙂

PS: this recipe makes 2 9 inch! Cake is also awesome served chilled from fridge.

Print Recipe

Katrisolo

Glutinous rice and custard cake

Ingredients

Bottom Layer

• 500 g glutinous rice short grain rice/sticky rice, soak for 2 h or all night long (if you soak it all night long, change the water every couple of hours).
• 1 1/4 tsp salt
• 2 screw-pine leaves cut into portions
• 125 ml canned coconut milk
• 1 tbsp rice flour or corn starch
• cooking oil for brushing

Custard Layer

• 5 eggs
• 250 g palm sugar grated OR 100 g brown sugar mixed with 150 g sugar
• 1 tbsp rice flour or corn starch
• a pinch of salt
• 200 ml canned coconut milk

Instructions

Bottom Layer

• If you only soak your sticky rice for 2 h, rinse, steam, then bring to boil with enough water, then drain and steam again. But if you soak the sticky rice for all night long (2 nights max), your rice will be broken apart, so all you have to do, rinse, boil with coconut milk and the rest of the ingredients on low fire/heat until coconut milk soaked up, then steam until done. Discard screw-pine leaf, then press cooked rice on round 9 inch pan that is already greased with cooking oil Sprinkle with corn starch then steam again

Custard Layer

• Meanwhile, beat eggs and the rest of the ingredients
• Pour mixture onto steamed rice, then steam again until custard is firm to the touch
• Cool to room temperature, slice, enjoy 🙂

Notes

PS: this recipe makes 2 9 inch! Cake is also awesome served chilled from fridge.