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).
- 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
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.