Cinnamon Coconut Steamed Rice Cake
A steamed cake made with rice flour and shredded coconut filling, sprinkled with cinnamon sugar for a warm, aromatic flavor
Story
This beloved traditional Chinese steamed dessert features a soft, fluffy rice flour base wrapped around a sweet shredded coconut filling, finished with a light dusting of cinnamon sugar that adds a cozy, spiced note to every bite.
Ingredients
glutinous rice flour
80 g
water (added in portions)
4-4½ tablespoons
coconut oil
a pinch
cinnamon sugar (for sprinkling as garnish)
to taste
coconut sugar (cooked until dissolved)
8 g
water (for cooking coconut sugar)
2 tablespoons
fresh shredded coconut (cooked until thick)
40 g
Instructions
1
Step 1
Place rice flour in a large bowl, then add water and sesame oil in small batches, rub with both hands until all flour granules are completely dispersed, until all the water is added.
2
Step 2
Put coconut sugar and water in a pot, cook until the sugar is fully dissolved, add fresh shredded coconut and continue cooking until the liquid thickens and reduces, remove from heat and let cool, set aside.
3
Step 3
Brush the cake mold with oil, sprinkle with sugar, scoop 1/4 of the wet flour mixture into the bottom of the cake mold, add the filling, then fill the mold completely with the wet flour mixture, transfer to a bamboo steamer and steam over high heat for approximately 20 minutes, take out, and unmold onto a plate.
4
Step 4
Finally, sprinkle with cinnamon sugar to finish.
