Sunday, February 14, 2010

Baked Chinese New Year Cake

Happy Chinese New Year! Gung hay fat chow!

  • 4 large eggs
  • 3 cups glutinous rice flour
  • 3 cups whole milk
  • 2 1/2 cups white or brown sugar
  • 3 tablespoons unsalted butter, melted, plus extra for coating the baking dish
  • 1 teaspoon coconut extract
  • 1/2 teaspoon salt
  1. Heat the oven to 350°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with butter; set aside.
  2. Place eggs in a large bowl and lightly beat to break up yolks. Add remaining ingredients and whisk until smooth, about 2 minutes. Pour mixture into the prepared dish and bake for 25 minutes. 
  3. Sprinkle with toasted coconut (optional), rotate the dish, and bake until the edges are just starting to brown and the top is just set (a bubble may form, but it will flatten as the cake cools), about 20 to 25 minutes more.
  4. Remove from the oven and let cool for 30 minutes before serving. Wrap leftovers tightly with plastic wrap and refrigerate.

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