This is another version of the Chinese New Year Rice Cake with Coconut. It has a buttery coconut caramel flavour that is very popular in South East Asia.

  • 300g (10½ oz) glutinous rice flour
  • 75g (2½ oz) gluten-free wheat starch
  • 250g (8¾ oz) black/brown sugar (choose the sugar based on an aroma that you like or create a caramel base)
  • 250ml (1 cup) water
  • 250ml (1 cup) coconut milk
  • 1½ tsp ginger juice

  1. Boil sugar with water until sugar dissolves or prepare a Caramel sauce base. Cool. Stir in coconut milk and ginger juice.
  2. Pour the new mixture into sieved rice flour with wheat starch. Mix well to blend completely. Strain the mixture.
  3. Pour the mixture into banana leaf lined small tins or soufflé dishes, cover with  foil and steam for about 60 minutes.
  4. Test to see that it is cooked by inserting a metal probe into a cake and check that the probe doesn't have any wet sections.
A recipe for the Traditional Chinese Nian Gao.