Vietnamese Beer-Soaked Coconut Rice Cake

Name: Vietnamese Beer-Soaked Coconut Rice Cake
Total time: 40 min
Yield: 1 serving
Cuisine: Vietnamese
Ingredients: 1/4 cup glutinous rice flour; 1/4 cup coconut milk; 2 tbsp light beer (lager or pilsner); 2 tbsp sugar; 1/4 tsp baking powder (gluten-free); Pinch of salt; Toasted sesame seeds for garnish

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40 minTotal time

EasyDifficulty

280kcal / serving

Ingredients

For 1 serving

servings

1/4 cup glutinous rice flour
1/4 cup coconut milk
2 tbsp light beer (lager or pilsner)
2 tbsp sugar
1/4 tsp baking powder (gluten-free)
Pinch of salt
Toasted sesame seeds for garnish

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A gluten-free Vietnamese-inspired dessert featuring fragrant coconut rice soaked in a light beer syrup, creating a moist and subtly sweet rice cake with a hint of maltiness.

Dessert Vietnamese Gluten-Free

Steps

Preheat your oven to 350°F (175°C) and lightly grease a small ramekin.
In a mixing bowl, combine the glutinous rice flour, sugar, baking powder, and salt.
Stir in the coconut milk and beer gradually, mixing until you get a smooth batter.
Pour the batter into the ramekin and sprinkle toasted sesame seeds on top.
Bake for 25-30 minutes until the cake is set and a toothpick inserted comes out clean.
Let it cool slightly before serving. Enjoy warm or at room temperature.