Chinese New Year is right around the corner. This year its just me and my boyfriend celebrating together. My mom has yet again gone on her vacation and to represent our family for my cousin’s wedding in Australia. Fun times, right?
Before she left, I asked her to leave me the recipe for this wonderful little dessert that we have to ring in the New Year’s. Just saying, this weekend will most probably be the first recipe up for A Bite of China project. I added the link there so you can check it out. We are going to ring in the Year of the Snake in style 🙂
For now, we start with my attempt at this delicious dessert:
Before I tell you more, here is the recipe:
CHINESE NEW YEAR CAKE
1 bag (400g) White Glutinous Rice Flour
2 1/4 cups Milk (but I used water)
2/3 cup cooking oil
1 1/3 cups sugar (I only used 1 cup)
1 tsp baking powder
3 small eggs (or 2 large)
1 cup Coconut flakes (I used coconut shreds)
some Toasted Sesame Seed (skipped these)
1) Mix above 6 ingredients in a large bowl. Use electric mixer to beat 3-5 minutes at slow/medium speed and 5-7 minutes at high speed until bubbles formed. Add coconut flakes
2) Pour the cake mixture into a baking pan lined with parchment paper or non-stick spray to prevent cake sticking to the bottom of the pan. Sprinkle toasted sesame seeds on top of the cake (if you desire).
3) Put the pan in a preheated oven at 350F and bake for 40-45 minutes or until the top of the cake turns golden.
4) Cut the cake after cooling at least 10 -15 minutes.
If you look at the ingredients, you’ll see what changes I made. Just a confession (and I blame it on fatigue and stress), instead of baking powder, I used baking soda. However, it did turn out pretty decent. I figure it might change the consistency a bit. Just be super attentive if you do that that the glutinous rice flour doesn’t get stuck at the bottom of the large bowl. That happened to me and the electric mixer just doesn’t go that far so remember to scrape the bottom a bit to make sure you get it mixed thoroughly.
Also, stick with non stick spray or oil to prevent the cake from sticking to the baking pan. I was trying out parchment paper for the first time and the glutinous rice flour has that name because it gets very sticky and it just stick onto the parchment paper as I tried to cut a piece out. Ended up sitting there peeling off the little pieces of parchment paper before I could taste it. Just warning you to save you the hassle.
As for the taste, despite all my little changes, I may have taken away the sugar but adding the coconut shreds (which my mom doesn’t do) helped compensate for that and gave it a nice texture to bite into. Definitely going to try it another time WITH BAKING POWDER this time and probably will post an update at the bottom.
Do you enjoy trying food or desserts from other cultures? Which ones do you like? Any recommendations?
26 thoughts on “Baked Chinese New Year Cake”
I loved Indonesian desserts when I lived there. One of my favorites is made from rice flour balls with a red sugar center. You boil it and then roll it in coconut. When you eat it, you get a sugar rush.
That sounds super delicious! Count me in for a sugar rush! It reminds me a bit of mochi or like the Chinese Glutinous Rice Balls at Dim Sum 🙂
This looks gluten-free and yummy!
I am an amateur at gluten-free baked goods. I did try some in Toronto bakeries though and they were delicious 🙂 Is glutinous rice flour considered gluten free?
I don’t know for sure. I’m going to check into it. Regular rice flour is, so I’ll have to see. If so, I’m making this because my husband has to be completely gluten free. We’ll see . . . .
I did a quick research and it seems to be gluten free. Glutinous in the name is just for the sticky rice that they use to make the flour.
Looks delicious Kim! A great movie critic, and you cook. Amazing.
Thanks Jonathan! 🙂 Always so full of compliments!
I am more a baker learning how to cook, plus a baker/cook before I was a movie “critic” 😉
I’m working on it and I’m glad you enjoy it. I take recommendations and suggestions of recipes and/or movies so if there’s anything you want me to try it, just send it over and I’ll give it a shot 🙂
Your cake looks delicious!
I like Filipino Cassava Cake 🙂
I haven’t had that in ages. I remember it tasting really good though!
Here is the Russian cake to add to the collection of ethnic desserts:
I had already saved this one. Looks super delicious. I’m sure to try it out sometime
Please let me know if you like 🙂
Will do! I think I need to start dedicating a month or two to just exploring everyone else’s recipes that I’ve accumulated in my inbox..haha! 🙂
That looks and sounds soooo good!
Glad you like it 🙂
Looks absolutely lick-icious.. But for me, a cake is not a cake if its not chocolaty :p
Don’t worry, those will come but if you really crave, just backtrack to my past recipes. Chocolate cakes, fudge, etc are abundant around here 😉
Yum!…the coconut sounds good…but, have never used any kind of rice flour…There’s always a first time…
Believe me, its really tasty. It gives it a nice texture 🙂 Trying new things is always fun, right? 😉
So unique and looks delicious!!
It is very different! One of the reasons why I’ve been wanting to explore Chinese cooking..especially Chinese desserts. This is probably the simplest form but I have a few others planned..just might need my mom to give me some pointers..haha!
We were just talking last night about ideas for the New Year, this looks very nice, a cross between a pudding and a cake – can’t be wrong 😀
It is a good choice! I personally think they invited this because the actual year cake is harder to make..haha! Although I`m going to try and make it eventually..lets call this an initiation 😉
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