Coconut milk steamed rice cake (kararabah)
An Indonesian steamed cake, made with homemade rice flour, sugar, and coconut oil, and flavored with cumin and anise. It should be cut once it has cooled.
Karabath is an Indonesian cake made with rice flour and coconut. The coconut milk is extracted and cooked until it turns into a yellow oil, then the batter is steamed. It is flavored with cumin and anise.
Ingredients and directions
- Prep time30 min
- Cook time40 min
- Resting30 min
- Total1 hr 40 min
- DifficultyMedium
- CostBudget
- Cooking methodsteam
- Estimated cost$3.52 $0.44 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.
- Vegetarian
- Gluten-free
Ingredients
people
- $3.03
- $0.11
- $0.38
Prices from US supermarkets for 1 of 3 ingredients; Belgian prices for the rest.
Directions
- Clean the coconuts, grate them, and prepare the coconut milk. Cook it until the oil separates (the “belondo”); save the yellow part.
- Heat the water and sugar until it begins to simmer.
- Mix the rice flour with the syrup, then add the belondo. ≈ 4 min
- Pour the batter into cake molds (such as Bundt molds), then steam.
- Once cooked, sprinkle with cumin and anise. ≈ 2 min
- Let it cool, then cut into pieces.
The bill
Coconut milk steamed rice cake (kararabah)
- 2 cups of rice flour (approximately 300g)$3.03
- 1/2 cup of sugar (approximately 100g)$0.11
- Cumin$0.38
Total$3.52
that's $0.44 per person
Estimated price; varies by store.
🎬 Have a video of this recipe? Suggest a YouTube link
✏️ A mistake, an idea for this recipe? Suggest a correction
Reviews (0)
Rate this recipe Be the first to rate it!
Have you tried this recipe? Sign in to leave your review and rating.
On our Facebook page
0 reactions · 0 comments
You need to be a member to suggest a correction. Sign up for free, or sign in: you will then be able to report a mistake or suggest an improvement, and Axelle will read it.
Create a free account Sign in
You will come straight back to this recipe afterwards.