Lunar New Year was my favourite celebration when I was a kid in Hong Kong. I could visit and play with my cousins, get red envelopes and of course, eat lots and lots of good food ! My mom used to make all kinds of dishes and rice cakes, sweet and savoury. To be honest, I have never made them, because hers are always the best! But this year I thought…..hey, I am a baker, I should at least bake something to celebrate. Then, I remembered a recipe from my mom’s friend….Baked Coconut Sticky Rice Cake! I have modified her recipe to make it less greasy and added some shredded coconut on top. The glutinous rice flour and coconut milk should be available in any Asian market. Use the brands in the picture if you can find them, as according to the expert, aka my mom, they are better. (I am not sponsored by them, just personal preference) The cake will rise inside the oven, but then concave in a little when cooled and that’s ok. It doesn’t change the taste nor the texture of the cake. I used a round cake pan because but in Chinese, the word “round” has a meaning of being together. You can use a square pan, which probably will be easier to cut.
Wishing everyone good health and a prosperous Year of the Rooster!
Makes one 8 inch round cake
- 400 g glutinous rice flour, sifted (1 package)
- 200 g granulated sugar
- 5 eggs (lightly beaten)
- 400 mL canned coconut milk (1 can)
- 60 mL coconut oil (melted)
- 1 teaspoon pure vanilla extract
- 45 g unsweetened shredded coconut
- Preheat oven to 350°F
- Line bottom of baking pan with parchment paper and lightly grease bottom and sides
- In a large bowl, mix together flour and sugar
- Stir in eggs, coconut milk, oil and vanilla until smooth using a hand whisk
- Strain batter through a mesh and pour into baking pan
- Sprinkle shredded coconut on top
- Bake for about 30 minutes, then reduce heat to 325ºF and bake for another 30 minutes (toothpick should come out clean when inserted into middle)
- Turn heat off, leave cake in oven with door ajar for about 20 minutes
- Take it out, cool slightly and serve warm
- You can store the cake in the fridge for up to 1 week. Reheat in oven before serving.