Coconut Rice Cake 椰汁年糕

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Chinese new year is fast approaching. Hopefully this easy rice cake recipe can bring some joy to your family and friends. Thank you for watching and I hope you enjoy the video☺
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↓ Very Easy Coconut Rice Cake recipe ↓
Mould size: a rice cake mould with 20cm in diameter and 4cm in height
► Ingredients:
Glutinous Rice Flour 300g
Wheat Starch (Wheat Flour) 112g
Coconut Milk 150ml
Slab Golden Sugar 320g
Water 375ml
Vegetable Oil 37ml
Red date 1 piece (for garnishing)
► Steps:
1) Slab brown sugar broken in pieces
2) In a pot, add in water and cook until the sugar melt using low heat, let cool completely
3) In a large bowl, sift glutinous rice flour and wheat starch. Wheat Starch improves the stickiness and transparency of the cake.
4) Grease a cake mold for easy unmould (Mine is 20cm in diameter, height 4cm)
5) Wait until the sugar is at room temperature then slowly add in coconut water while stirring the mixture. Mix until combined
6) Make a well in the flour mixture, add in a small amount of sugary liquid into the well. Mix well until all the liquid is absorbed into the flour. Continue with the rest of the liquid mixture by adding a small amount at a time and mix well. Continue until all liquid has been mixed with the flour.
7) Sift the batter 2 times for a smooth cake
8) Add in oil and mix until the oil is completely incorporated into the batter
9) Pour the batter into an oiled mould. Spoon out any big visible bubbles.
10) Cover the mould with foil paper to prevent condensation drippings
11) Prepare a steamer or a pot for steaming
12) Steam for at least 1 hour 15 minutes using medium heat
13) To check the readiness of the cake, poke a chopstick in the centre of cake. If you feel some resistance when pulling out, the cake is ready.
14) Let cool in room temperature and put inside the fridge
15) When you are ready to eat, cut the cake into pieces with 1cm of thickness and dip into beaten egg wash
16) Fry with low heat until all sides are golden. It is very soft and very chewy
椰汁年糕
► 材料:
糯米粉 300克
澄麵(澄粉) 112克
椰奶 150毫升
片糖 320克
清水 375亳升
菜油 37亳升
紅棗 1粒 (裝飾用）
模具: 一個直徑20厘米，高4厘米的年糕模
► 步驟:
1) 片糖切成小塊
2) 在一個鍋中，加入清水開小火煮至片糖完全溶化, 放涼至室温
3) 把糯米粉及澄麵過篩備用. 澄麵是一種無筋的麵粉，可以增加黏度和透明度
4) 把糕盤掃一層油方便脫模
5) 片糖完全放涼後一邊攪拌一邊加入椰奶, 攪拌均勻
6) 在混合粉中挖一個洞，分多次慢慢倒入糖水 , 每一次攪拌至糖水完全吸收才倒下一次，直至糖水完全和粉類混合
7) 把糕糊過篩兩次
8) 加入菜油攪拌至均勻
9) 倒入糕盤, 隔走大氣泡
10) 鋪上一層錫紙防止倒汗水
11) 準備蒸爐
12) 用中火蒸1小時15分鐘
13) 用筷子插進中心, 拿出來會有一點阻力, 年糕便可以
14) 待涼放入雪櫃
15) 吃的時候切件（約1cm厚), 點一點蛋漿
16) 用小火煎至每邊金黃色, 軟軟的還可以拉絲
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#ricecake #年糕 #椰汁年糕