Sunday, 22 February 2015

椰汁年糕 How to Make Traditional Chinese New Year Cake | Coconut Sticky Rice Cake | Coconut Dodol
























Learn How to Make Traditional Steamed Chinese New Year cake, 
known in Malay as Dodol, is flavored with coconut brown sugar

You can sprinkle with or without toasted coconut shredded all over this cake as snacks. 

It can be eaten for three days.

First, Prepare 4 heat resistant bowlOr one 0.75 litre Pyrex Round Glass Casserole (Internal Diameter 21cm)

Ingredients:
1 cup water
½ cup coconut milk
2 pieces coconut sugar 151g
1 cup glutinous rice flour
1 tablespoon Vegetable oil
1 teaspoon Vegetable oil (used to sweep the bowl)

Method:
1) Pour 1 cup of water, ½ cup coconut milk and bring to boil, Add 2 pieces coconut sugar, cook until completely dissolved. Drain through a fine sieve to make the mixture smoother. Leave aside to cool.

2) In a large bowl, sift 1 cup of glutinous rice flour, slowly add the coconut sugar syrup with your spoon and drain through a fine sieve once more then add 1 tbsp vegetable oil, stirring constantly until it thickens and your batter really smooth.

3) Pour enough hot water into the pan of the steamer. Place a greased heat resistant bowl and add the cake mixture and Cover with a lid.Steam the coconut sticky rice cake for 45 minutes to 1 hour.
Sprinkled with or without the remaining desiccated Coconut on top as you desired. Adding it to desiccated coconut would affect the taste. Serve hot with your spoon / chopstick or allow to cool, keep in fridge.

To serve in the next day:

Using scissors to cut the cake into square pieces, You can serve the cake as is,
or reheat it in the microwave or re-steam it for 5 minutes.

To store:
Keep aside to cool and later cut it into desired shape and sizes.
Use a food wrap to roll it up twist the ends, now you're wrapping about 25 pieces
of coconut sticky candy so that it doesn't get dry and keep them in an air-tight container
in room temperature keep well for 3 days in a cool, dry place.

Recipe Source: JosephineRecipes.Co.Uk

No comments: