At the start of the Chinese New Year, the Hubby promised to make me a untraditional version of the Chinese New Year cake. Due to laziness and forgetfulness, he finally made it on next-to-last day of the 15-day celebration! Hurrah!
- 2 tablespoons of shredded, sweetened coconut flakes
- 4 large eggs
- 1 pound sweet rice flour (about 3 cups)
- 3 cups whole milk
- 2 1/2 cups granulated sugar
- 3 tablespoons of melted butter, plus extra for coating baking dish
- 1 teaspoon of coconut extract
- 1/4 teaspoon of salt
Sweet rice flour, aka sticky rice flour. You’ll probably find it in an asian market.
Let’s toast some coconut!
Lightly beat eggs in a large bowl.
Add in 1 pound (3 cups) of sweet rice flour.
3 cups of whole milk. Don’t skip out on the whole milk. It’s where all the flavor is.
2 1/2 cups of sugar, 1/4 teaspoon of salt, 3 tablespoons of melted butter, and 1 teaspoon of coconut extract!
Whisk whisk whisk until smooth, then pour into the buttered baking dish.
Bake at 350°F for 25 minutes then top with toasted coconut.
Bake for another 20-25 minutes.
Until edges are brown and cake is set. It’s ok if there are random pockets of bubbles. They’ll deflate once the cake is cooled.
Cool for 30 minutes before eating.
Super chewy with a bit of crunch from the toasted coconut. It’s not overly sweet so you can consume the ENTIRE CAKE by yourself!
- Preheat over to 350°F. Coat a 13 x 9 baking dish with butter. Set aside.
- Place coconut flakes in a single layer of a baking sheet. Bake until toasted and golden brown. About 5 minutes.
- Lightly beat eggs in a large bowl. Add in the remaining ingredients and whisk until smooth. Pour mixture into the baking dish and bake for 25 minutes.
- After 25 minutes, sprinkle toasted coconut on top of the cake and bake until edges are brown and cake is just set. About another 20-25 minutes.
- Remove from oven and let cool for 30 minutes before serving. Wrap leftovers tightly with plastic wrap and refrigerate.