椰汁年糕 Chinese New Year Cake - Coconut Sticky Rice Cake - Josephine's Recipes 73

First, Prepare 3 mini loaf tins
See the link (Click Here)
http://www.amazon.co.uk/Premier-Housewares-Mini-Loaf-Tins/dp/B005CVM0IC/ref=sr_1_5?ie=UTF8&qid=1389894966&sr=8-5&keywords=mini+loaf+tin

Ingredients:
2 cups glutinous rice flour
1 cup wheat starch
1 ½ cup white cubes sugar / 1 cup white sugar
2 cups coconut milk
Oil to grease a tins

Method:
1) Pour 2 cups of coconut milk and bring to boil, add 1 ½ cup white cubes sugar, cook until completely dissolved. wait a few minutes (an ideal temperature needs 65°C) or your sugar water can set aside to cool.

2) In a large bowl, sift  2 cups of glutinous rice flour, and 1 cup wheat starch, slowly add the hot
or cold coconut milk and stir well until smooth.

3) Pour the mixture into the prepared greased mini loaf tins. Cover and steam over high heat for 1 hour.

4) Remove the cake from the heat. Sprinkle some shredded coconut on top of the cake. Serve immediately, or refrigerate overnight.

To serve in the next day:
Cut the cake into square pieces, You can re-heat the cake and serve as is,
or pan fried with eggs.

Recipe Source: Josephine's Recipes