Cinnamon Coconut Cake
A steamed cake made with glutinous rice flour and coconut filling, sprinkled with cinnamon sugar for added flavor.
Ingredients
rice flour
80 g
water (added gradually)
4-4½ tbsp
coconut fragrant oil
a pinch
cinnamon sugar (for sprinkling/garnish)
to taste
coconut sugar (dissolved by cooking)
8 g
water (for cooking coconut sugar)
2 tbsp
fresh coconut shreds (cooked until thick)
40 g
Instructions
1
Step 1
Place the rice flour in a large bowl. Gradually add the water and fragrant oil, rubbing with both hands until the flour grains are completely broken up. Continue until all the water has been added.
2
Step 2
Place the coconut sugar and water in a pot and cook until dissolved. Add the fresh coconut shreds and continue cooking until the liquid thickens and is absorbed. Remove from heat, let cool, and set aside.
3
Step 3
Brush the cake mold with oil and sprinkle with sugar. Scoop 1/4 of the wet flour mixture into the bottom of the mold, add the filling, then fill the mold with the remaining wet flour mixture. Transfer to a bamboo steamer and steam over high heat for about 20 minutes. Remove and unmold onto a plate.
4
Step 4
Finally, sprinkle with cinnamon sugar to serve.
