Lin Goh 年糕 (CNY sticky rice dessert)

Equipment:

• 9-inch round glass dish or cake pan

Ingredients:

• 200 g glutinous rice flour
• 70 g  all purpose flour
• 250 g brown sugar in pieces (片糖)
• 1 cup water
• 80 mL coconut cream
• 30 g oil + a dash to brush cake mould
• 1 egg, whisked

Procedure:

1. Sift glutinous rice flour and wheat flour twice beforehand. 
2. Boil 1 cup of water in a saucepan. Add brown sugar sticks and cook until completely dissolved. Stir in coconut cream and oil. Drain syrup through a fine sieve to make the mixture smoother. Let cool.
3. Add sifted flour bit by bit into syrup, whisk constantly along the way, and combine well. If you'd like your batter really smooth, drain through a fine sieve once more.
4. Transfer batter to a greased glass dish or cake pan. Place in a wok and steam over medium-high heat, covered, for about 60 to 75 minutes. As the cake is very sticky, even if it’s cooked through, it still sticks to your needle/chopstick if you test it. But if you can’t taste any raw flour, it’s done. Make sure to steam the cake for enough time.
5. Let cool. Refrigerate for at least 3 hours. 
6. When the cake is cold, it’s much easier to slice into thick pieces. Coat the sliced cake with whisked egg, fry on medium-low heat until both sides are brown. Serve warm.

Notes:

• The time of steaming cake depends on how big and thick your cake is.

Recipe adapted from: http://en.christinesrecipes.com/2010/02/chinese-new-years-cake-sticky-rice-cake.html#ixzz3TR4k5Mgi

Before steaming

After steaming

After pan-fried in coated egg