Sticky Rice Cake in Brown Sugar Sauce (Biji Salak)

Image credit: Jaja Bakes

Yield: 3 servings


Rice Cakes

  • 1 cup glutinous rice flour
  • ½ cup tapioca starch
  • ¾ cup water
  • ¼ tsp. salt


  • 3 cups water
  • 1 cup coconut milk
  • ½ cup palm sugar syrup
  • 1 pandan leaf
  • Pinch of salt


To Make Rice Cake:

  • Place rice flour and tapioca starch in a deep mixing bowl and make a well in the center.
  • Add water and salt, mix well and knead dough until it can be rolled and shaped. Dough should not be to dry.
  • Roll small rice cakes ½-inch in diameter. Cut diagonally 1-inch in length.
  • Bring 8 cups of water to a oil. Put it the rice cakes, bring back to a boil and simmer for 5 minutes. Drain and set the rice cakes aside.

To Make The Sauce:

  • Combine water, coconut milk, palm sugar, pandan leaf, and a pinch of salt in a small stockpot. Bring to a boil.
  • Add rice cakes and simmer for 20 minutes.
  • Cool and serve at room temperature, topped with a tablespoon of fresh grated coconut.

Helpful hints: When preparing the rice cakes, use the amount of water given in the recipe only as a guideline; the quality of flour varies greatly and affects the amount of liquid it absorbs. Add sufficient water to result in a soft, smooth dough. If the rice cakes are dry when shaped, they will be very tough after cooking.