Coconut Sticky Rice Cake Recipe for Chinese New Year
You can use one can of coconut milk (13.5 ounces) and add enough milk to make a total of 3 cups liquid. This cake is best served the next day.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
- 1 pound Mochiko Sweet Rice Flour
- 1 1/2 cups coconut milk
- 1 1/2 cups low-fat milk
- 1 1/4 cup organic sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup olive oil
- 1 teaspoon almond extract
- 1 cup chopped nuts almonds, walnuts or untoasted black and white sesame seeds
Preheat oven to 325 degrees.
Place coconut milk, milk, sugar, baking powder, baking soda, and oil in a large mixing bowl. Mix well. Add rice flour while stirring. Mix well. Add nuts if desired, or sprinkle on top. Pour into a parchment paper lined 13x9x2 pan.
Bake for 1 hour.
Let cool. Cut into diamond shapes.
As told to me by my Aunt Florence.