Gluten-Free Indonesian Sticky Coconut Cake
Sweet gluten-free cake recipe. Learn to make ketan & coconut dessert with pro tips. No wheat.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 45 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Cuisine: Indonesian
Ingredients
Scale
- 1 1/2 cups (300g) granulated sugar
- 1 can (13.5 oz) full-fat coconut milk
- 3/4 cup (180ml) water
- 1 1/2 cups (210g) white rice flour
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup (50g) unsweetened shredded coconut
- 1 teaspoon vanilla extract
- Butter or oil for greasing the pan
Instructions
- Prep and Preheat: Grease an 8×8 inch square baking pan and line it with parchment paper, leaving an overhang on two sides. Preheat your oven to 350°F (175°C).
- Create the Coconut Base: In a medium saucepan, combine the sugar, coconut milk, and water. Warm it over medium heat, stirring just until the sugar dissolves. Do not boil.
- Mix the Batter: Remove the saucepan from the heat. Whisk in the rice flour and salt until you have a smooth mixture with no lumps.
- Incorporate the Eggs: Let the mixture cool for about 5 minutes. Then, whisk in the eggs, one at a time, ensuring each is fully incorporated.
- Final Flavor Touches: Stir in the 1/2 cup of shredded coconut and the vanilla extract.
- Bake to Perfection: Pour the batter into the prepared pan. Sprinkle the top with extra shredded coconut. Bake for 50-60 minutes, or until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
- Cool Completely: Let the cake cool in the pan on a wire rack. Once cool, use the parchment paper to lift it out and slice into squares.
Notes
A gluten-free Indonesian Sticky Coconut Cake (Kue Lumpur) with an irresistibly chewy and sticky texture. This simple, one-bowl dessert is made with rice flour and full of toasty coconut flavor, perfect for any occasion.
Nutrition
- Serving Size: 9 servings
- Calories: 320 calories
- Sugar: 34 g
- Fat: 14 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 4 g