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Master Chef's Coconut New Year Rice Cake

Name: Master Chef's Coconut New Year Rice Cake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: cantonese
Ingredients: custer sugar; water; boiled water; raw slab sugar; ginger; Coconut milk; glutinous rice flour; wheat starch; corn starch; Corn oil; dark soy sauce; red date; gold leaf

groups6 servingsspeedMediumcountertopsPrep: 30 minsskilletCook: 60 minsscheduleTotal: 90 minsoutdoor_grillSteamed

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

6 Steps Total

schedulePrepare in advance

circleCoconut rice cake needs to be refrigerated overnight to set in advance24h

Active Cooking

00:01:21

warningStay safe

Pouring boiled water will cause violent steam splashing, operate carefully to avoid scalding.

Add 135g custer sugar and 20g water into a pan, heat over medium heat and stir until sugar melts and turns caramel color. Immediately pour in 135g boiled water, add 100g raw slab sugar and 25g ginger slices. Simmer on lowest heat until sugar completely dissolves, then strain to remove ginger and impurities.

local_fire_departmentMedium to lowest heat, about 8 to 10 minutes

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Watch out

Add boiled water immediately when the syrup turns caramel color, otherwise the sugar will instantly clump and harden.

Ingredients:custer sugar (135 g)water (20 g)boiled water (135 g)raw slab sugar (100 g)ginger (25 g)

Tools:silicone spatulafrying panstrainer

Active Cooking

00:03:10

Pour 223g coconut milk into the strained warm syrup, mix well with a whisk until fully combined into a milk-tea color.

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Watch out

The syrup temperature should not be too high before adding coconut milk, otherwise it may separate.

Ingredients:Coconut milk (223 g)custer sugarwaterboiled waterraw slab sugarginger

Tools:whisk

Active Cooking

00:03:17

Mix 223g glutinous rice flour, 67.5g wheat starch, and 54g corn starch in a large bowl. Gradually add the coconut syrup, stirring slowly until smooth with no lumps. Then add 75g room temperature water, 28g corn oil, and 2g dark soy sauce, mix well until smooth and flowing.

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Watch out

Add the syrup gradually while stirring constantly, otherwise the flour will form stubborn lumps.

Ingredients:glutinous rice flour (223 g)wheat starch (67.5 g)corn starch (54 g)Coconut milkcuster sugarwater (75 g)boiled waterraw slab sugargingerCorn oil (28 g)dark soy sauce (2 g)

Tools:mixing bowlwhisk

Active Cooking

00:04:26

warningStay safe

Must wear heat-resistant gloves when removing the hot cake mould from the steamer to avoid burns.

Prepare a rectangular cake mould, grease the inside with a thin layer of oil, and wrap the bottom with heat-resistant plastic wrap to prevent leakage. Strain the batter into the mould until 90% full, tap to release bubbles, cover the top tightly with heat-resistant plastic wrap, and steam in a steam oven at 100°C for 1 hour. Check with a skewer before removing.

local_fire_departmentSteam at 100°C for 1 hour

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Watch out

The mould must be thoroughly greased and sealed with plastic wrap, otherwise the cake will stick or get ruined by water drops.

Ingredients:glutinous rice flourwheat starchcorn starchCoconut milkcuster sugarwaterboiled waterraw slab sugargingerCorn oildark soy sauce

Tools:steam ovenskewerloaf panstrainer

Preparation

00:05:42

Cool the steamed cake and refrigerate overnight. Remove plastic wrap, invert the mould to unmould onto a slate tray, place a pitted red date in the center on top, and garnish with 3 pieces of gold leaf using tweezers.

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Watch out

The cake must be fully chilled overnight to set before unmoulding, otherwise it will break and deform.

Ingredients:red date (1 piece)gold leaf (3 piece)

Tools:slate traytweezers

Active Cooking

00:06:36

warningStay safe

Curl your fingers when slicing with a cleaver to avoid cutting your fingers.

Slice the rice cake into thick pieces with a cleaver. Add 5g oil into a frying pan, heat over medium heat, place the slices in, and pan-fry slowly until both sides are golden brown, soft, and crispy. Serve.

local_fire_departmentMedium heat, about 4 to 5 minutes

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Watch out

Pan-fry the rice cake over medium heat slowly, otherwise the outside will burn before the inside is heated through.

Ingredients:red dategold leafCorn oil (5 g)

Tools:silicone spatulafrying pancleaver