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Glutinous rice and custard cake


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


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 :)


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