Coconut Rice Pudding Cake with Flambeed Fruit Satay

Name: Coconut Rice Pudding Cake with Flambeed Fruit Satays
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups coconut milk; 1 teaspoon vanilla extract; 1/4 cup palm sugar; 1 1/2 cups steamed white sticky rice; 1 1/2 cups steamed black sticky rice; 1/2 cup toasted coconut; 1 tablespoon butter; Fruits of Bali (mango, pineapple, papaya, banana, etc) all cut into 2-inch cubes; 1/2 cup rum mixed with 3 tablespoons sugar; 1/2 cup cream; Soaked 6 inch wooden skewers

Servings: persons

2 cups coconut milk
1 teaspoon vanilla extract
1/4 cup palm sugar
1 1/2 cups steamed white sticky rice
1 1/2 cups steamed black sticky rice
1/2 cup toasted coconut
1 tablespoon butter
Fruits of Bali (mango, pineapple, papaya, banana, etc) all cut into 2-inch cubes
1/2 cup rum mixed with 3 tablespoons sugar
1/2 cup cream
Soaked 6 inch wooden skewers

1
In a small saucepan, on medium heat, add the coconut milk, vanilla, and sugar and reduce by 50 percent.
2
In a bowl, mix the rice and reduce milk together.
3
Form 4 cakes using damp hands.
4
Press the cakes into the toasted coconut to coat both sides.
5
Place the cakes in a steamer lined with banana leaves.
6
Steam until hot, about 10 minutes.
7
Meanwhile, skewer the fruit to make satays.
8
In a saute pan on high heat, add the butter and saute the satays until slightly colored.
9
Remove the pan from the heat and carefully deglaze/flambe with rum.
10
Return the pan to the heat and cook until alcohol evaporates, about 2 minutes.
11
Remove satays and add cream to pan to make a sauce.
12
On small plates, place one cake down and top with 2 satays.
13
Drizzle on cream sauce.

851

kcal

Calories

Fat

154

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups coconut milk, 1 teaspoon vanilla extract, 1/4 cup palm sugar, 1 1/2 cups steamed white sticky rice, and more.

Yes, Coconut Rice Pudding Cake with Flambeed Fruit Satays falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut Rice Pudding Cake with Flambeed Fruit Satays

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions