Lunar New Year Cake
This delightful cake symbolizes good luck and prosperity during the Lunar New Year, with a sweet and chewy texture that pleases the palate and connects family traditions.
Ingrédients
Main Ingredients
- 2 cups glutinous rice flour Can be substituted with gluten-free flour blend.
- 1 cup water
- 1 cup sugar
- 1/2 cup coconut milk Can be replaced with almond or soy milk.
- 1/2 cup red bean paste Can use lotus seed paste or pumpkin puree as alternatives.
- 1/4 cup sesame seeds For garnish.
Instructions
Preparation
- Start by measuring out all your ingredients accurately.
- In a large bowl, mix the glutinous rice flour and sugar together.
- Add the water and coconut milk to the dry ingredients and stir continuously until smooth.
- Grease the cake pan generously with oil.
- Pour half of the mixture into the greased cake pan, smoothing it evenly.
- Spread the red bean paste carefully over the first layer of cake mixture.
- Pour the remaining mixture over the red bean paste layer, smoothing it out.
Cooking
- Steam the cake for about 45 minutes or until it sets completely.
- Allow the cake to cool in the pan for a few minutes before removing it.
- Before serving, sprinkle sesame seeds on top.
Notes
Store in an airtight container at room temperature for up to two days, refrigerated for a week, or frozen for several months.