Florence Lin's Baked Coconut Sticky Rice Cake Recipe for Chinese New Year - Jeanette's Healthy Living

Name: Florence Lin's Baked Coconut Sticky Rice Cake Recipe for Chinese New Year - Jeanette's Healthy Living
Ingredients: Prep Time: 10 minutes; Cook Time: 1 hour; Total Time: 1 hour, 10 minutes; You can use one can of coconut milk (13.5 ounces) and add enough milk to make a total of 3 cups liquid. This cake is best served the next day.; Ingredients; 1 pound Mochiko Sweet Rice Flour; 1 1/2 cups coconut milk; 1 1/2 cups low-fat milk; 1 1/4 cup organic sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 cup olive oil; 1 teaspoon almond extract; 1 cup chopped nuts (almonds, walnuts) or untoasted black and white sesame seeds

Florence Lin's Baked Coconut Sticky Rice Cake Recipe for Chinese New Year - Jeanette's Healthy Living was pinched from <a href="http://jeanetteshealthyliving.com/2013/02/baked-coconut-sticky-rice-cake-recipe-for-chinese-new-year.html" target="_blank">jeanetteshealthyliving.com.</a>

INGREDIENTS

•

Prep Time: 10 minutes

•

Cook Time: 1 hour

•

Total Time: 1 hour, 10 minutes

•

You can use one can of coconut milk (13.5 ounces) and add enough milk to make a total of 3 cups liquid. This cake is best served the next day.

•

Ingredients

•

1 pound Mochiko Sweet Rice Flour

•

1 1/2 cups coconut milk

•

1 1/2 cups low-fat milk

•

1 1/4 cup organic sugar

•

1 teaspoon baking powder

•

1/2 teaspoon baking soda

•

1/2 cup olive oil

•

1 teaspoon almond extract

•

1 cup chopped nuts (almonds, walnuts) or untoasted black and white sesame seeds

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes