Happy Year of the Rooster!

Yesterday was the first day of the Lunar New Year, Year of the Rooster.  

Happy New Year!

For the new year I usually make a new year's glutinous rice cake (see a previous year's) and this year is no different.

I followed this recipe over at my friend The Craft Bandit's blog but cut the recipe in half and made a small modification to the instructions. This yields a cake that is a little more cake-like, but if you like more chewy it's best to stick to the original recipe.

1 - 9" round cake

2 eggs
1/2 cup sugar
1/2 cup coconut milk
1/2 cup milk
1/4 cup + 2 tbsp oil
200g (Mochiko) glutinous rice flour
1 tsp baking powder
1/4 tsp salt

red bean paste (optional)

Preheat oven to 350 degrees and line or butter you baking pan.
Beat eggs and sugar together until thickened.
Add the coconut milk, milk, and oil and combine.
Mix the glutinous rice flour, baking powder, and salt together.
Add dry flour mix to egg mixture and stir until combined and there are no lumps.
Pour into cake pan.
If adding red bean paste, pour 2/3 of batter in pan, distribute red bean on top.  I used two spoons to drop small amounts all over.
Pour remainuing batter on top to cover the red bean.
Bake for 35-40 mins.

For the red bean paste I used store bought but I've also recently made some at home with my Instant Pot with good results using the recipe at JustOneCookbook.

Wishing everyone a healthy, harmonious and happy new year!

Drinking hand picked baozhong/pouchong tea from Taiwan.