Sticky rice cakes with coconut
Sticky rice flour and shredded coconut pancakes, sprinkled with sugar and pan-fried until golden brown. A simple, soft, and fragrant treat.
These small, sweet cakes combine sticky rice flour and shredded coconut. Pan-fried and sprinkled with sugar, they offer a soft texture and a very delicious coconut aroma.
Ingredients and directions
- Prep time15 min
- Cook time20 min
- Total35 min
- DifficultyMedium
- CostBudget
- Cooking methodbread
- Estimated cost$10.37 $1.30 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.
- Vegetarian
- Vegan
- Gluten-free
Ingredients
people
- $4.56
- $5.02
- $0.39
- $0.06
- $0.34
Prices from US supermarkets for 2 of 5 ingredients; Belgian prices for the rest.
Directions
- Mix the sticky rice flour and shredded coconut. ≈ 4 min
- Add some salt and water. ≈ 3 min
- Reserve the dough. ≈ 3 min
- Heat a pan by lightly greasing it (if you don’t have a pan). ≈ 3 min
- Spread the dough to a thickness of 1 to 2 cm. ≈ 3 min
- Spread it out and sprinkle a little sugar on top. ≈ 4 min
- Let it cook, then remove the pancake and shape it as you like.
- Follow these steps until all of the dough is used. ≈ 3 min
The bill
Sticky rice cakes with coconut
- 600 g of shredded coconut$4.56
- 500 g of glutinous rice flour$5.02
- 350 g of sugar$0.39
- salt, in sufficient quantity$0.06
- Cooking oil paint, in sufficient quantity$0.34
Total$10.37
that's $1.30 per person
Estimated price; varies by store.
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