🇨🇳 China · Dessert
Coconut Glutinous Rice Cake
By eatmundo · July 12, 2026
🇨🇳 CNA chewy, sweet, and fragrant steamed cake often enjoyed during festivals. This version uses creamy coconut milk for a tropical twist on a traditional Chinese New Year staple.
Ingredients
check them off as you prepareHow to Make It
- 1
Whisk together 200g of glutinous rice flour and 100ml of coconut milk until a smooth, thick batter forms.
- 2
Add 50g of sugar and stir well until completely dissolved into the mixture.
- 3
Grease a small round cake tin with a little vegetable oil to prevent sticking.
- 4
Pour the batter into the tin, ensuring it is level; tap the tin gently on the counter to remove large air bubbles.
- 5
Place the tin into a steamer over boiling water and cook covered on medium heat for 25 minutes.
- 6
Check for doneness by inserting a toothpick; if it comes out clean, the cake is ready.
- 7
Remove the cake carefully and allow it to cool for 15 minutes before attempting to unmold.
- 8
Slice into thin wedges and serve warm as a delightful, chewy dessert.
Frequently Asked Questions
Can I use regular rice flour instead of glutinous rice flour?+
No, you must use glutinous rice flour (also called sweet rice flour) because its high starch content is essential for the chewy, sticky texture characteristic of this cake.
What is the best way to tell when the cake is fully cooked?+
Insert a toothpick into the center; it should come out clean without any raw, gooey batter clinging to it.
Can I use light coconut milk instead of full-fat coconut milk?+
It is not recommended, as full-fat canned coconut milk provides the necessary fat content to keep the cake moist and rich rather than thin or watery.
How should I store leftover coconut glutinous rice cake?+
Store it in an airtight container at room temperature for up to two days, or refrigerate for up to five days and reheat briefly in the microwave to restore its chewiness.
🇨🇳 CNMundo Match
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