Appetizers & Snacks

Sticky rice mold with dulce de leche and toasted coconut topping

Sticky rice mold with dulce de leche and toasted coconut topping |

Inspired by how wonderfully the suman with dulce de leche dipping sauce turned out, I decided to create a similar dessert (or snack) using practically the same ingredients — sticky rice, homemade dulce de leche and coconut. But instead adding the coconut or its extraction to the rice, I used toasted flaked coconuts to top my creation.

It’s very simple, the only thing that needs cooking is the rice and the rest is just a matter of assembly. But the result is just as pretty as it is delicious.

Now, you’ll need a ring mold (like what you see on the right) to shape the cake. If you don’t have one, just cut out the top and bottom of a tin can — the size of a can of tuna is just about right. Or use a deep cookie cutter. Or just be imaginative. Lightly butter the inside of whatever mold you’re using so that the rice won’t stick.

You will also need a piping bag and attach whatever tip you like (I suggest a tip with a large hole because the dulce the leche is thick and it will be difficult to force it out of a tip with a small hole).

If you don’t have a piping bag and tips, use a sturdy plastic bag. Just cut off one of the corners to create a hole. The topping might not look as pretty but that’s okay. The important thing anyway is to get that dulce de leche on top of the rice molds.

Sweetened coconut flakes are available in bags at the baking section of the grocery. There is also a variety that is already toasted. If you can’t find either, you can use the more easily available dessicated coconut. Just toast in an oil-free pan, cool then toss with a little sugar.

Sticky rice mold with dulce de leche and toasted coconut topping
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 2
Author: Connie Veneracion
  • 1/2 cup sticky rice rinsed and drained
  • 1/2 teaspoon salt
  • 2 tablespoons light brown sugar
  • 1 to 2 pandan leaves
  • 1 teaspoon butter at room temperature
  • 1/2 cup dulce de leche at room temperature
  • sweetened coconut flakes (see notes after the recipe), lightly toasted in an oil-free pan then cooled
  1. Cook the rice as you normally would but adding salt and sugar, and throwing in the pandan leaves. I did this in the rice cooker. Cool the rice.
  2. Position the mold at the center of the plate you’re using. Spoon the cooked rice into the mold — how much depends on how large you want your rice mold — then press with the back of a teaspoon until compact and the top is flattened.
  3. Spoon the dulce de leche into the piping bag (or plastic bag) then pipe on top of the rice molds.
  4. Sprinkle the coconut flakes on top of the dulce de leche and serve.

Sticky rice mold with dulce de leche and toasted coconut topping

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