Go Back

Coconut Rice Cake/Butter Rice Cake 椰汁年糕

Delicious coconuty treat to make with your littles ones in celebration of Chinese New Year! 
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: Chinese
Keyword: Chinese New Year, Holiday
Servings: 4 servings

Ingredients

  • 2 Cups glutinous rice flour 糯米粉 (nuòmǐ fěn)*
  • 3/4 Cup sugar 糖 (táng)
  • 1 tsp baking powder 泡打粉 (pāo dǎ fěn)
  • 2 Cups full fat coconut milk 椰奶 (yē nǎi)*
  • 5 tbsp coconut oil 椰子油 (Yē zǐ yóu)*
  • 2 eggs 蛋(dàn) see notes for egg free version
  • 1 tsp vanilla extract 香草精(xiāngcǎo jīng)

Instructions

  • Preheat oven to 375°F (190°C)
  • Mix all the dry ingredients together (rice flour, sugar, baking powder) 
  • Mix all the wet ingredients together (coconut milk, eggs, coconut oil) 
  • Combine the two and pour into a greased or parchment lined pan (I used 9x9") or nonstick/greased cupcake tin if you love crusts like me (decrease bake time to 40 min when baking in cupcake tin).
  • Bake for 1 hour. Let it cool then cut and enjoy!

Notes

To store, keep it on the counter and don't refrigerate. It will cause the rice cake to harden and in my opinion, gross. If you do refrigerate, either microwave or bake to soften it up before serving. 
*we used the Thai brand Erawan Marketing Co. found in most Asian grocery stores but you can also use Mochiko found is health section of popular grocery stores
**(about a can and a half of coconut milk. You can also do 1 can of coconut milk and 1/2 cup of other milk so you don’t have to have extra coconut milk leftover)
***you can also use butter or other vegetable oil such as avocado oil. I just like mine to be extra coconuty
Egg free version from Radiant Rachels