Lower Sugar Baked Sticky Rice Cake Recipe- delicious!

A lower-sugar baked sticky rice cake with rich coconut caramel—chewy, delicious, and perfect for any occasion!

Sticky rice cakes are a beloved dessert in many Asian cultures, often enjoyed during Chinese New Year celebrations, birthday parties, and other special occasions. Their naturally chewy texture and deep caramelized sweetness make them a favorite among those who love traditional Asian desserts. However, many classic recipes call for a high amount of sugar, which can be overwhelming for some. This Lower Sugar Baked Sticky Rice Cake Recipe offers a delicious alternative with a balanced level of sweetness, while still delivering the rich coconut caramel flavor that makes this dish so irresistible.

This recipe uses a blend of light brown sugar and dark brown sugar to create a caramel-like coating for the rice. Instead of using traditional palm sugar or an excessive amount of coconut sugar, this version keeps the sugar content in check without sacrificing taste. If you’re making sticky rice cakes for the first time, this easy-to-follow method ensures best results. Whether you’re preparing this for a Chinese New Year celebration, a casual gathering, or just a sweet treat for yourself, this lower sugar version is sure to impress!

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Why You’ll Love This Recipe

• Lower Sugar, Same Great Taste – Unlike many sticky cake recipes that rely on a heavy dose of sugar, this version maintains the perfect level of sweetness with a mix of light and dark brown sugar.
• Simple and Accessible Ingredients – You don’t need to visit an Asian market to gather hard-to-find ingredients. Everything you need is available in most grocery stores.
• Rich Coconut Flavor – The combination of light coconut milk and caramel sauce gives this cake an authentic taste reminiscent of mom’s coconut sticky rice cake.
• Easy to Make – While traditional sticky rice cakes require steaming in a bamboo steamer or long soaking times, this version simplifies the process by baking everything in a cake pan.
• Perfect for Any Occasion – This chewy rice cake is great for birthday parties, special occasions, or as a comforting sweet treat to enjoy with fresh fruit or a cup of tea.

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Breakdown of the Ingredients

Each ingredient in this recipe plays a crucial role in creating a delicious, chewy, and perfectly caramelized rice cake:

• Rice – While some sticky cake recipes use sweet rice flour or sticky rice flour, this recipe relies on regular jasmine rice, which creates the perfect balance of chewiness and texture.
• Light and Dark Brown Sugar – These sugars add a rich, caramel-like depth to the rice cake. The dark brown sugar contributes a deeper molasses flavor, while the light brown sugar adds subtle sweetness.
• Light Coconut Milk – Unlike full-fat coconut milk, this lighter version keeps the cake from becoming overly rich while still providing that essential coconut flavor.
• Water – Used to cook the rice, ensuring it’s soft but not mushy. You need enough water to hydrate the grains without making them overly sticky.
• Salt – A small but essential ingredient that enhances the overall taste by balancing the sweetness of the caramel.

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How to Make the Recipe

1. Prepare the Rice

• Rinse the rice under cold water until the water runs clear. This helps remove excess starch and ensures the final texture is chewy but not mushy.
• In a small pot, combine the rinsed rice, 1 cup of light coconut milk, fresh water, and 1/4 teaspoon salt. Stir over medium heat and bring the mixture to a boil.
• Reduce to low heat, cover, and cook for about 25 minutes or until the rice is slightly undercooked. Be patient—this step is crucial for the best texture!

2. Make the Caramel Sauce

• In a large saucepan, add the remaining 1 cup of light coconut milk, both types of brown sugar, and 1/4 teaspoon salt. Stir over medium heat until the sugar dissolves.
• Reduce to a simmer, stirring occasionally, and let the mixture cook for 30-40 minutes until it thickens into a luscious caramel sauce.
• Set 2/3 cup of the caramel aside—you’ll use this later as a topping!

3. Combine and Bake

• In a large bowl, mix the cooked rice mixture with the caramel sauce, ensuring the rice is evenly coated.
• Pour the mixture into a greased 8×8-inch cake pan, spreading it evenly.
• Drizzle the reserved caramel sauce over the top for an extra layer of richness.
• Bake at 375°F for 30 minutes, or until the top turns golden brown.
• Let the cake cool to room temperature, then slice into squares and enjoy!

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How to Store the Rice Cake

To keep your real-deal rice cake fresh and chewy, follow these storage tips:

• Room Temperature – If you plan to eat the cake within a day, store it in an airtight container on the counter.
• Refrigeration – For longer storage, place the cake in a plastic wrap-covered container in the fridge for up to 5 days. Reheat before serving.
• Freezing – For extended storage, wrap individual pieces in parchment paper and freeze. When ready to eat, let them thaw at room temperature before reheating.

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Tips for Making the Recipe

• Use a Rice Cooker – If you have a rice cooker, use it to prepare the rice for more consistent results.
• Don’t Skip the Caramel Reduction – The coconut caramel is what makes this cake stand out. Take your time reducing it for the best flavor.
• Try Toppings – Garnish with sesame seeds, grated coconut, or even a drizzle of peanut butter for extra flavor.
• Line Your Cake Pan – For easy removal, line the baking pan with banana leaves or parchment paper.
• Experiment with Add-Ins – You can mix in red beans or sweet rice flour for variations inspired by a Filipino rice cake or mango sticky rice recipe.

This Lower Sugar Baked Sticky Rice Cake is the perfect sweet treat for any occasion. Whether you’re celebrating Chinese New Year traditions or simply craving a delicious treat, this recipe delivers all the rich caramel goodness with a lighter touch. Try it out and enjoy this comforting, chewy dessert!

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