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Crispy Sheet Pan Sticky Rice Cakes with Strawberry Rose Syrup

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These crispy sheet pan sticky rice cakes feature a golden crust and chewy center, paired with a delicate floral strawberry rose syrup. Perfect for gatherings or a sweet treat with a fancy flair.

Ingredients

Scale
  • 2 cups (about 400g) sticky rice (glutinous rice), soaked overnight or for at least 4 hours
  • 2 ½ cups (600 ml) water for cooking the rice
  • 1 cup (240 ml) full-fat coconut milk
  • ½ cup (100g) granulated sugar
  • ½ teaspoon salt
  • 2 tablespoons vegetable oil or melted coconut oil, for brushing
  • 1 cup (150g) strawberries, hulled and chopped, fresh or frozen
  • 1 tablespoon rose water (culinary-grade)
  • 1 teaspoon lemon juice
  • 2 tablespoons honey or maple syrup
  • Optional garnish: edible rose petals or chopped pistachios

Instructions

  1. Rinse 2 cups (400g) of glutinous rice under cold water until the water runs clear. Transfer to a large bowl and cover with water. Let soak for at least 4 hours or overnight.
  2. Drain the soaked rice and place it in a saucepan with 2 ½ cups (600 ml) of fresh water. Bring to a boil, then reduce to a simmer. Cover and cook for about 15-18 minutes until water is absorbed and rice is tender but sticky. Remove from heat and let sit covered for 10 minutes.
  3. While the rice cooks, warm 1 cup (240 ml) of full-fat coconut milk in a small saucepan over low heat. Stir in ½ cup (100g) sugar and ½ teaspoon salt until dissolved. Remove from heat.
  4. Transfer cooked sticky rice to a large bowl. Pour warm coconut milk mixture over rice and gently fold until evenly coated and sticky. Let cool slightly.
  5. Preheat oven to 375°F (190°C). Line a sheet pan (18×13 inches) with parchment paper or silicone mat. Brush with 1 tablespoon oil.
  6. Spread rice mixture evenly on the prepared sheet pan to about 1-inch (2.5 cm) thickness. Brush top lightly with remaining oil.
  7. Bake for 25-30 minutes until edges and top are golden brown and crisp.
  8. While baking, combine 1 cup (150g) chopped strawberries, 1 tablespoon rose water, 1 teaspoon lemon juice, and 2 tablespoons honey or maple syrup in a small saucepan. Simmer over medium-low heat for about 10 minutes until strawberries break down and syrup thickens. Blend and strain for smoother syrup if desired.
  9. Remove rice cakes from oven and cool for 10 minutes in pan. Cut into squares or rectangles while warm.
  10. Drizzle strawberry rose syrup over warm rice cakes. Garnish with edible rose petals or chopped pistachios if desired. Serve immediately.

Notes

Soak the sticky rice for at least 4 hours or overnight for best texture. Use full-fat coconut milk for richness. Brush oil generously on the pan and rice surface to achieve a crispy crust. Let rice cakes cool slightly before cutting to prevent crumbling. The strawberry rose syrup can be made ahead and warmed before serving.

Nutrition

Keywords: sticky rice cakes, sheet pan recipe, strawberry rose syrup, glutinous rice dessert, crispy rice cakes, gluten-free dessert, dairy-free dessert

Find it online: https://avabake.com/crispy-sheet-pan-sticky-rice-cakes-with-strawberry-rose-syrup-recipe/