Chinese rice cake with coconut. Cut the room temperature rice cake into bite size. Steamed the shreded coconut with pandan and add salt, mix well. Slowly roll the rice cake onto the plate of shredded coconut and serve.

Roll the ball in the bowl with desiccated coconut, place in a cupcake cup. Repeat to make all the cake. In a large bowl, whisk together glutinous rice flour, baking powder, and sea salt. You can cook Chinese rice cake with coconut using 4 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Chinese rice cake with coconut

You need 200 gr of Chinese rice cake.
You need 100 gr of shredded coconut.
Prepare 1 pinch of salt.
Prepare 1 of Pandan leaves, washed and dreid then tied a into a knot.

In a separate bowl, whisk together coconut milk, maple syrup, and melted coconut oil. Add wet ingredients into dry ingredients and mix until combined. Coconut rice cake was my favorite treat during Chinese New Year. There are plenty of different rice cakes that's popular, most of them are steamed but this one is the tastiest and easiest!.

Chinese rice cake with coconut step by step

Cut the room temperature rice cake into bite size.
Steamed the shreded coconut with pandan and add salt, mix well.
Slowly roll the rice cake onto the plate of shredded coconut and serve.

Note: Palm or brown sugar may be used, but this will turn the rice slightly brownish in color. Rice flour, sugar, and yeast are the only ingredients you need to make bai tang gao (白糖糕), or Chinese steamed rice cake. It must have been more than a decade since I last sink my teeth into a piece of 白糖糕 bai tang gao - steamed rice cake. Since both sets of my grandparents are Cantonese, I grew up eating tons of this soft and chewy cake. This is a Chinese recipe though, I bet you will find the steps - kneading, resting, and sieving - similar to those as we would do it for breads and cakes.