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Chek ko (sweet sticky rice cake): recipe illustration
Snacks & baking

Chek ko (sweet sticky rice cake)

A soft, chewy sticky rice cake flavoured with coconut and palm sugar, with melting banana pieces. A simple dessert much loved at family celebrations.

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Ingredients

Ingredients

Pâte

Optional extras

Instructions

  1. Preheat the oven to 180 °C and line a square tin with a banana leaf or oiled baking paper.
  2. Rinse the glutinous rice, soak it for 2 hours, then drain.
  3. In a saucepan, heat the coconut milk with the palm sugar and salt until fully dissolved.
  4. Mix the drained rice with the sweetened milk, the grated coconut and the baking powder, then leave to rest for 15 minutes.
  5. Roughly mash two bananas and stir them into the batter, then pour everything into the tin.
  6. Slice the third banana into rounds and arrange them on top.
  7. Bake for 50 to 60 minutes, until the top is golden and a knife comes out clean. Let it cool before cutting.

Variations and tips

Banana-free version. Replace the bananas with 100 g of cooked, mashed sweet potato.

Using what's easy to find. Banana leaf is sold in Asian grocery stores; baking paper works just as well.

More ideas

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Original Ecomely recipe.