Khaeng – Traditional Thai Sticky Rice Cake

Steps

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1. 1
   Prepare a mixing bowl and add 500 g of glutinous rice flour.
   ≈0:21
2. 2
   Add 400 g of white sugar to the flour. This recipe uses less sugar for a lighter sweetness; increase the amount if you prefer it sweeter.
   ≈0:27
3. 3
   Mix the dry ingredients together until well combined.
   ≈0:33
4. 4
   Gradually add 630 ml of water. Start by adding half the water while kneading the mixture until the sugar dissolves and the dough comes together into a cohesive mass.
   ≈0:42
5. 5
   Continue kneading for about 15 minutes until the sugar is completely dissolved and fully integrated with the flour. This step is crucial for achieving the desired tender, sticky texture.
   ≈1:02
6. 6
   When the dough becomes sticky and elastic, add the remaining water gradually while continuing to knead, ensuring the liquid incorporates evenly throughout.
   ≈1:20
7. 7
   Pour the mixed batter into a covered bowl and let it rest for about 2 hours so the flour fully absorbs the liquid.
   ≈1:56
8. 8
   While the batter rests, prepare the dried banana leaf cups (6.5 cm diameter). Wipe each cup clean with a dry cloth, then lightly coat the inside with vegetable oil.
   ≈2:02
9. 9
   Arrange the prepared cups in a steamer tray or bamboo steamer.
   ≈2:22
10. 10
    After 2 hours, stir the batter once more with a spoon or spatula until fully combined, then spoon the batter into each banana leaf cup until full.
    ≈2:31
11. 11
    Bring water to a boil in a pot, then place the filled cups in the steamer. Steam for about 20–25 minutes (or about 30 minutes if using larger cups).
    ≈2:53
12. 12
    After steaming, the cake should have puffed up nicely. Test for doneness by inserting a toothpick or skewer into the center; if no excessive liquid comes out, it is fully cooked.
    ≈3:07
13. 13
    Remove the steamed cakes from the steamer and set aside to cool, allowing the surface to dry slightly.
    ≈3:27
14. 14
    Dip a toothpick or small stick into red food coloring and dot the surface of each cake decoratively.
    ≈3:34