It’s thought that one can improve their luck in the upcoming year with every bite eaten of this cake – it’s a good thing this recipe makes 24 servings! The traditional preparation is to steam the cake but baking it in muffin cups makes it easy to prepare and serve.
Equipment
Oven
Two 12-cup muffin tins
Large mixing bowl
Ingredients
3 cups (750mL) sweet glutinous rice flour
3 cups (750mL) milk
2 1/2 cups (625 mL) granulated sugar
4 eggs, beaten
2 tbsp (30 mL) butter, melted
1 tsp (5 mL) ground ginger
1/4 tsp (1 mL) salt
1/4 cup (60 mL) toasted shaved coconut
1/4 cup (60 mL) toasted sliced almonds
2 tbsp (30 mL) toasted sesame seeds
Optional: 1 tsp (5 mL) coconut extract
Directions
Preheat oven to 350ºF (180ºC). Grease two 12-cup muffin tins with nonstick cooking spray. Set aside.
In a large mixing bowl, whisk together flour, milk, sugar, eggs, melted butter, ginger, coconut extract (if using), and salt; beat for 2 to 3 minutes or until smooth and well combined. Pour into prepared muffin cups.
Bake for 20 to 22 minutes or until set around edges. Sprinkle coconut, almonds and sesame seeds over tops. Bake for about 15 minutes or until set and golden on top. Let cool for 15 minutes.
Run a thin knife around each mini cake and remove from pan. Let cool completely before serving.
This decadent chocolate cake is a dream come true, with an irresistibly moist texture thanks to sour cream and buttermilk—perfect for celebrating with family and friends.
Warm up with a creamy mug of festive spices. Sweetened with maple and infused with cinnamon, clove, and nutmeg, this indulgent latte is perfect for celebrations or a quiet moment of relaxation.