How To Make Kuih Dangai (Sticky Rice Flour & Coconut Cakes)

Perlis is known for its rice paddy fields, and it follows that a lot of its cuisine features rice and rice products. Kuih Dangai (which I’d never tried until I filmed this episode of Street Food Journeys: Malaysia) is a great example of this – it’s made using glutinous (aka sticky) rice flour, shredded coconut and sugar.

It’s very easy, takes very little time, and it’s gluten-free and vegan (just use brush the pans with oil instead of butter). It’s also really tasty, so much so I made another batch right after I ate it all up. In my research I saw that some modern homecooks use their sandwich maker (ie. what we call jaffle makers in Australia) to cook them in, which would definitely speed things up. I just wasn’t particularly fussed about having jaffle-shaped kuih dangai so I opted for muffin trays instead.

The second time I made Kuih Dangai, I browned the cakes further after they came out of the oven, by cooking them for a couple of minutes on my steak grill. This had a double effect of creating grill stripes on them, which is pretty cool, in my opinion.

Watch the replay of Street Food Journeys: Malaysia (Perlis) here; my Kuih Dangai cooking segment is at the 19:25 mark) >>

Kuih Dangai (Glutinous Rice Flour and Coconut Cakes)


4 cups fresh grated coconut or desiccated
2 cups glutinous rice flour
3⁄4 cup sugar
1 1⁄2 tsp salt
3 TBSP butter or oil for brushing


  1. If using desiccated coconut, first transfer into a mixing bowl and add enough water so that the coconut feels wet to the touch.
  2. Add all other ingredients and mix to a crumbly texture.
  3. Brush muffin pan or cake mould with butter. Add coconut and glutinous rice flour mix, then press down with spoon to compress.
  4. Bake at 150C for 30 minutes; adjust cooking time and heat towards the end depending on how well-toasted you like your kuih dangai.

Also in this episode of Street Food Journeys: Malaysia (Perlis) –

  • Ikan Bakar (Perlis-style) by yours truly
  • Nasi Ulam (Herbed Rice) and Asam Rebus Keladi (Spicy and Sour Yam Stew) by MOMC@Heart cook and founder of the Malaysian Club Deutschland Rosita Heilek
  • travel content by award winning Malaysian tour guide Shaukani Abbas and travel vloggers The JetLag Warriors and Ken Abroad

The recipes for the entire series, produced in partnership with Tourism Malaysia Australia, can be found in the special edition MOMC eMagazine which you can download here >> Click to View or Download

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