Betty showed us how to make Chinese New Year Cake, the baked version. The baked version takes much lesser time than the steamed version. Betty made two different flavours of the baked Chinese New Year Cake.
She made one with red bean soup and another just plain. You can make it in coconut milk flavour too.
This is the coconut milk flavour I made at home. The crust seemed to be thicker as I used two smaller pans to bake it and I forgot to reduce the baking time.
- 1 package of glutinous rice flour (400g)
- 3 eggs (medium)
- 1 1/2 cups water or milk or coconut milk or red bean soup
- 1 1/2 cups brown sugar (use 1 cup if red bean soup has been sweetened)
Click on the link below for the instructions.
Preheat the oven to 375F.