Coconut New Year Cake 椰汁年糕
Total time: 2 hours (48pcs)
Equipment: Sift, Muffin Tray, Brush
Glutinous Rice Flour 糯米粉 = 500g
Wheat Starch 澄麵 = 60g
Rice Flour 粘米粉 = 60g
Cane Sugar 片糖 = 4pcs
Coconut Milk 椰汁 = 200ml
Milk 牛奶 = 200ml
Coconut Oil 椰油 = 50g
Hot Water 熱水= 550ml
Dates 紅棗 = 6 (each cut into 8pcs)
Melt cane sugar in hot water, stir in the milk, coconut milk and coconut oil. Sift and set aside.
Sift the 3 flours in one large bowl until smooth.
Sift the sugar substance, then fold into the flour at 4 intervals.
Brush the muffin tray with coconut oil and place 1.5 tablespoons of mixture in each tin.
Tap and pop out any bubbles from within to keep the surface smooth after steaming.
Cover the tin with tin foil before proceeding to steam.
Steam at 100°C for 5 mins, add in the date topping then continue to steam for 5 mins.
Remove the mixture from the tin once cooled, then repeat steps 4 - 8.
Freeze overnight or at least 3+ hours to solidify.
Tip: Place a wooden toothpick in the middle, ensuring nothing sticks onto it to make sure it is cooked.