Kue Ketan Kelapa (coconut Rice Cake)

Kue Ketan Kelapa is a traditional Indonesian dessert made from glutinous rice and coconut. This sweet and sticky coconut rice cake is a popular snack in Banjar Cuisine.

Vegetarian Gluten Free Dessert Banjar Indonesian Dessert Coconut Glutinous Rice
Kue Ketan Kelapa (coconut Rice Cake)

Ingredients

  • 2 cups glutinous rice
  • 1 3/4 cups coconut milk
  • 1/2 cup granulated sugar
  • 1/2 tsp salt
  • 1 cup grated coconut, steamed

Instructions

  1. Wash the glutinous rice and soak it in water for 4 hours.
  2. Drain the rice and steam it for 25 minutes.
  3. In a saucepan, combine the coconut milk, sugar, and salt. Cook over low heat until the sugar dissolves.
  4. Add the steamed glutinous rice to the coconut milk mixture and stir until well combined.
  5. Cover the saucepan and cook the mixture over low heat for 15 minutes, stirring occasionally.
  6. Remove the coconut rice cake from the heat and let it cool slightly.
  7. Divide the coconut rice cake into 12 pieces and shape them into small rounds.
  8. Roll the rice cakes in the steamed grated coconut until coated.
  9. Serve the Kue Ketan Kelapa at room temperature.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
30 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
30g
Fat
5g
Protein
2g

Supplies

Saucepan Steamer Mixing Bowl

Tools

Knife Wooden Spoon

Serving suggestions

Serve the Kue Ketan Kelapa with a cup of hot tea or coffee for a delightful afternoon snack.

Tips & tricks

For a twist, you can also add pandan leaves to the coconut milk mixture for a fragrant flavor.

Cost

$5