“Want homemade cake but not the palaver that goes with baking? You know the drill… dusting off the mixer… creaming butter and sugar… cleaning up the aftermath. Yeah nah, sometimes you’re just not up for it. Enter this Thai-inspired, sticky rice-based deliciousness. Comprising just four ingredients, it’s so darned easy to make, requiring no oven and using the simplest of techniques. It’s failsafe! And yum.”

MAKES 12 PIECES

400g (2 cups) sticky (glutinous) rice, rinsed, then soaked for at least 4 hours in cold water

250ml (1 cup) coconut milk

225g (1¼ cups) shaved palm sugar

3-4 pandan leaves, bruised and knotted

vegetable oil, for greasing

Drain the rice well. Fit a large saucepan of water with a steamer insert, then line the insert with a clean kitchen towel. Bring the water to the boil. Put the rice in the towel, spreading it evenly, then fold the towel over to loosely cover the rice. Cover the pan with a tight fitting lid, then cook the rice for 20 minutes or until just tender. Remove the rice. 

Meanwhile, combine the coconut milk, palm sugar and pandan leaves in a large saucepan and bring to a simmer over medium heat. Reduce the heat to medium-low, then cover and cook for 10 minutes, stirring occasionally, or until the sugar has dissolved and the mixture is well infused. Discard the pandan leaves, then add the rice. Cook uncovered for 10-15 minutes, stirring occasionally to break up the rice, until the rice has absorbed the liquid. Cool slightly. 

Lightly oil the base and side of a 19 cm cake tin and line the base with baking paper. When the rice mixture is cool enough to handle, transfer it to the tin, using dampened hands to press it in evenly. Cover the tin with plastic wrap, then stand at room temperature for 1 hour or until completely cooled. 

Turn the cake out onto a board. Using a wet knife as the cake will be sticky, cut into 4 x 4cm pieces, then serve. Sticky rice and palm sugar cake is best eaten on the day it’s made.

More recipes from East culinary adventures in Southeast Asia…