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–+ servings

Egg custard yearly cake

Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Cake
Cuisine: Chinese
Servings: 1 pcs

Ingredients
 

Group A

  • 130 g sugar
  • 30 g brown sugar (or replace it with white sugar)
  • 400 ml coconut milk (fig 1)

GroupB

  • 200 g glutinous rice flour ( fig 2)
  • 30 g wheat flour (will make the cake firm and bouncy fig3)
  • 30 g rice flour (reduce the stickiness fig4)
  • 30 g custard powder (add custard flavor fig5)
  • 30 g milk powder (enhance the milky flavor fig6)
  • 30 g melted butter (enrich the flavor fig7)

Group C

  • 80 ml evaporated milk (can replaced by condensed milk but sugar need to be reduced fig8)
  • 50 g egg

Instructions

  • Stir the Group A ingredients well. Warmup the coconut milk until the sugar melts (I use the microwave oven for 45 seconds)
  • Mix well the Group B ingredients. Add in Group A's coconut milk 3 separated times (the coconut milk should not be boiled, but it must be warm, about 40-50 degrees Celsius)
  • After it is smooth, add Group C and stir well. Sieve and set aside
  • Coat the container with oil. Fill in the mixture. Cover the container with aluminum foil. Steam for 1 hour and 15 minutes over medium heat.

Tips and notes

  • The container is covered with aluminum foil
  • It is best to use bamboo steam rack to avoid condensation. Air flow is also better to reduce heat
  • Do not recommend using high heat if there is no protection in the bottom.

Video

Notes

Ingredients - Click to enlarge the image
奶皇糕
Pastry yearly cake
奶皇糕
The rice cake can be stored in the refrigerator for 3 to 5 days. If you can not finish eating it. You can also cut it into pieces, wrap it with puff pastry and freeze it. It can be frozen for 1 month. Then out the forzen pastry. Coat with egg wash. Oven bake for 200°C/390°F: 12-15 minutes, or air frying 190°C/375°F: 10-12 minutes