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Sticky rice cake with coconut, ginger & condensed coconut milk

Sticky rice cake with coconut, ginger & condensed coconut milk

Cakes

If you want a real-deal rice cake for January—one that squishes and smooshes rather than squawks and squeals—look no further than the sticky rice cake from <a href="http://www.amazon.com/Burma-Rivers-Flavor-Naomi-Duguid/dp/1579654134?tag=food52-20">Burma: Rivers of Flavor</a href> by Naomi Duguid. <br /> <br />(The Burmese name for the cake is htamanei, and Duguid calls it "Deep Forest Monklets' Sticky Rice Cake." And yes, a "monklet" [!!!] refers to a young monk.) <br /> <br />Made from Thai sticky rice boiled with chopped ginger, sesame seeds, peanuts, and sugar that's then pressed into a pan and topped with fried coconut, it's dense and sticky and moldable (and also gluten-free! and vegan! and no-bake! holy cow!).