Can Sticky Rice Layer Cake be frozen for later use?

Freezing Sticky Rice Layer Cake is not recommended. Although it is possible to freeze it in an airtight container, the cake often loses its soft, chewy texture when thawed. The condensation created during the freezing and thawing process can make the layers mushy or separate unevenly. For the best results, refrigerate leftovers and consume within five days. If you must prepare it in advance, it's better to keep it chilled and well wrapped in plastic wrap to maintain its structure and moisture.

How do I prevent the layers of Sticky Rice Layer Cake from separating?

Layer separation in Sticky Rice Layer Cake usually happens when the layers are not fully cooked or when the batter is poured too quickly. Always ensure each layer is steamed until firm before adding the next one. Press gently with a spoon or fingertip to test if the layer has set before proceeding. Also, pour each new layer slowly and evenly to prevent air pockets or shifts in texture. Keeping your steamer at a steady, gentle boil helps maintain even cooking throughout the cake.

Can I make Sticky Rice Layer Cake without food coloring?

Yes, you can absolutely make Sticky Rice Layer Cake without artificial food coloring. Many home cooks prefer using natural alternatives to achieve the same visual appeal. Beet juice gives a beautiful pink or red tone, butterfly pea flower creates a vibrant blue, pandan leaf extract turns the batter green, and turmeric provides a golden yellow. These options not only add color but also offer subtle flavors, making the cake both healthier and more aromatic. The layered effect can still be achieved even with just white and one natural-colored batter.

What is the difference between Sticky Rice Layer Cake and regular sticky rice cake?

Sticky Rice Layer Cake is a steamed dessert made with glutinous rice flour and tapioca flour, layered with colorful batters and flavored with coconut milk. Each layer is steamed individually, giving it a visually striking appearance and a chewy texture. In contrast, regular sticky rice cake usually refers to pressed or baked sticky rice formed into a solid block, often without layers, and typically not as soft or gelatinous. The layer cake also incorporates coconut flavoring and food coloring, which adds both taste and beauty.

Sticky Rice Layer Cake: The Most Delicious Thai Dessert You Must Try

Description

Sticky Rice Layer Cake is a traditional Thai dessert made with glutinous rice flour, coconut milk, and sugar. Steamed in vibrant layers, it’s chewy, sweet, and visually stunning—perfect for celebrations or as a unique treat.

Ingredients

Scale

1 cup glutinous rice flour
2/3 cup tapioca flour
1 (13 1/2-ounce) can plus 1/4 cup coconut milk
Pinch salt
3/4 cup white sugar
2 teaspoons coconut flavoring
4 drops red food coloring, or other color(s) of your choice
1/4 cup shredded coconut, for decoration, optional

Instructions

Combine glutinous rice flour and tapioca flour in a large bowl. Add salt and sugar, then stir well.
Pour in coconut milk and coconut flavoring. Mix by hand or on low speed until smooth.
Divide batter into two bowls. Add red food coloring to one for a pink layer, leave the other white or use other colors.
Grease a loaf pan lightly with cooking oil.
Set the loaf pan inside a steamer, wok, or large pot with a lid, filled with about 1 inch of water.
Pour about 1/3 of one colored batter into the pan (1/4 to 1/2 inch thick layer).
Bring the water to a boil, then reduce to a gentle simmer and steam the first layer for 5 minutes.
Add the next layer (alternate color), then steam for 8 to 10 minutes or until firm.
Repeat layering and steaming until batter is used, adding extra food coloring to the last layer for contrast.
After final layer is steamed, let the cake cool in the pan for 10 minutes, then refrigerate until firm.
Once cold, run a knife around the pan to loosen the cake and gently remove it.
Slice using a sharp, non-serrated knife. Serve at room temperature, optionally topped with shredded coconut.

Notes

Always allow each layer to fully steam before adding the next.
Use natural food coloring alternatives like beet juice or pandan for a healthier version.
Chilling helps firm the cake for easier slicing.
Do not freeze the cake, as it may lose its texture.
Use light coconut milk to reduce fat content if desired.

Nutrition

Serving Size: 1 slice
Calories: 150
Sugar: 12g
Sodium: 25mg
Fat: 6g
Saturated Fat: 5g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg

Keywords: Sticky Rice Layer Cake, Thai dessert, steamed cake, coconut milk dessert, gluten-free Thai dessert, colorful rice cake