Steamed Coconut Glutinous Rice Koi Cake (Chinese New Year Cake)

Method

1. Place rock sugar in a small saucepan, add water and boil over medium heat. Stir occasionally until the sugar is dissolved. Remove from heat and let it cool down.
2. Add glutinous flour, non-glutinous flour, rice flour and salt in a big mixing bowl, and then mix them well.
3. Pour in the sugar syrup and coconut milk in the flour mixture. Stir and mix them well.
4. Place 1 tbsp flour mixture in a small bowl, add a pinch of orange red coloring powder into the flour mixture and mix thoroughly.
5. Pre-heat a steamer for 10 minutes.
6. Brush oil in each mold; add the colour flour mixture on the back, fin and tail of each koi. Steam for 5 minutes. Remove from heat.
7. Pour in the coconut flour mixture in each of the small molds until it is full.
8. Steam for a further 20 minutes and remove from heat. Let it cool down.
9. Remove each koi cake from the mold carefully.
10. Stick black sesame seeds as eyes on the koi cakes. Ready to serve.

Tip

If you want to keep it one or two days, you can put it in the fridge. It would become a little bit hard, you reheat it in a steamer.

See it on my blog

See this recipe on https://mamaleeblog.wordpress.com/2017/01/25/steamed-coconut-glutinous-rice-koi-cake-chinese-new-year-cake/