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  • 2 cups glutinous rice
  • 1/2 cup coconut milk powder
  • 2 cups water
  • 1/2 cup brown sugar
  • a pinch of salt
  • 2 tbsp coconut oil

Coconut Caramel Sauce:

  • 1 cup coconut milk powder
  • 2/3 cup brown sugar
  • 1/3 cup condensed milk
  • 1 cup water
  • Coconut Oil


  1. Wash rice then drain.  Soak in water for at least 2 hours.  Drain and place in a pot.
  2. Pour 2 cups of water on the rice.
  3. Add in the coconut milk powder, brown sugar, salt, and coconut oil.  Stir and bring to a boil.
  4. Reduce heat to low then continue cooking while stirring until the texture thickens and becomes sticky.
  5. Heat oven to 180 degrees celsius.
  6. Spread coconut oil on a 9x 13 inches baking dish (you can use a smaller baking dish).
  7. Transfer the sticky rice to the baking pan and spread well.  Set aside.
  8. Spread the caramel sauce over the sticky rice then bake for about 10 minutes or until the topping becomes firm.

Coconut Caramel Sauce:

  1. In a pan, combine the coconut milk powder, water, sugar, and coconut oil and stir.  Heat the pan under low temperature and bring to a boil.
  2. Continue to simmer the sauce while stirring occasionally until it thickens.

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