Name: Caramel-Coated Sticky Rice Cake
Prep time: 80 min
Cook time: 40 min
Total time: 120 min
Ingredients: 4 1/2 cups water, divided; 2 cups glutinous rice (sticky rice); 1/2 teaspoon salt; 3/4 cup dark brown sugar; 1 can (14 oz) coconut milk

cake

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Why does my cake have a dome-like shape and is not flat?

Discover the delightful flavors of this Filipino favorite: Caramel-Coated Sticky Rice Cake (Bibingkang Malagkit). Made with glutinous rice and a decadent caramel sauce, it's a perfect dessert for any special occasion or family gathering.

Gluten Free

Lactose Free

Vegetarian

Vegan

Water

milliliter

water

Grains & Rice

gram

rice

Seasonings

salt

Sugars & Sweeteners

dark brown sugar

Canned & Dry Milk

canned unsweetened coconut milk

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin C

Vitamins

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Dietary Folate Equivalents

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Indulge in this divine Salted Caramel Bliss Cake, featuring a moist and fluffy vanilla cake, topped with a luscious homemade salted caramel sauce. An irresistible treat for dessert lovers!

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Caramel-Coated Sticky Rice Cake

Beverages

Pasta, Sauces, Grain

Baking Goods

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In a medium-sized bowl, soak the glutinous rice in 3 cups of water for 1 hour. After an hour, drain the rice.

Place the soaked rice in a rice cooker and add 1 1/2 cups of water. Turn on the rice cooker and cook the rice according to the rice cooker instructions.

In a medium-sized pan over medium heat, combine the coconut milk, dark brown sugar, and salt. Cook the mixture, stirring continuously, until it thickens and forms a sticky caramel sauce.

Preheat the oven broiler with the oven rack in the middle position. Set aside 1/2 cup of the caramel sauce for topping.

In a small flat baking pan, gently mix the cooked sticky rice with the remaining caramel sauce, ensuring the rice is evenly coated. Flatten the rice in the pan and drizzle the top with the 1/2 cup of reserved caramel sauce.

Place the baking pan on the middle oven rack and broil on high until the caramel is lightly charred but not burned. Keep a close eye on it to avoid burning.

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