Taiwanese New Years Coconut Butter Mochi Cake (甜年糕)

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Deniz and I were lucky to have my parents visiting this week during Chinese New Year.  Dad made this traditional Taiwanese coconut butter steamed new years cake that I grew up on.  It’s sticky in the center, flaky on top, and has a delicious buttery coconut taste.  Here’s the yummy recipe, given to us by a family friend (Mrs. Helen Shu).

Ingredients:

  • 16 oz bag of sweet glutenous rice flour
  • 3 eggs
  • 1/2 c butter
  • 2 c sugar
  • 3 c milk
  • 3 T coconut flakes
  • 2 t baking powder

Instructions:

Preheat the oven to 350oF.

Beat the eggs in a large bowl well, until they bubble.  Add in all the remaining ingredients to the eggs and mix well until no lumps remain.

Liberally grease a 13″x9″x2″ baking pan.  Pour the mixture into the greased baking pan.  Bake in the oven for one hour.  Cool before removing for the pan and serving.

 

 

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