Indonesian Sticky Coconut Cake

A delightful and chewy coconut cake, easy to make, perfect as a quick dessert for everyone to enjoy!

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 8 pieces

Course: Dessert

Cuisine: Indonesian

Calories: 250

Main ingredients

2 cups grated coconut Fresh grated coconut enhances flavor.
1 1/2 cups glutinous rice flour Essential for the chewy texture.
1 cup sugar Regular sugar or vegan alternative can be used.
1 cup coconut milk Adds richness to the cake.
1/2 teaspoon salt
1 teaspoon vanilla extract
1 as needed banana leaves or baking pan for lining Use banana leaves for authentic flavor.

Preparation

Preheat your oven to 350°F (175°C).
In a bowl, mix grated coconut, glutinous rice flour, sugar, coconut milk, salt, and vanilla extract until well combined.
Line a baking pan with banana leaves or grease it with oil.
Pour the mixture into the prepared pan, smoothing out the top.

Baking

Bake for about 30-40 minutes, or until the cake is set and slightly golden on top.
Allow to cool before cutting into squares and serving.

Store in the refrigerator for about 3-5 days. To freeze, cover tightly and store for up to a month.