Baked Chinese New Year's Pudding
Yum.
Yield
8 servingsPrep
10 hrsCook
1 1/6 hrsReady
1⅓ hrsTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
softened |
|
| 1 | cup |
granulated sugar replacement
|
* |
| 3 | large |
eggs
|
|
| 1 | pound |
glutinous rice
flour |
* |
| 1 | teaspoon |
baking powder
|
|
| 1 ½ | cups |
coconut milk
unsweetened |
|
| 1 ½ | cups |
milk
low-fat or non-fat |
|
| ¼ | cup |
coconut
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
softened |
|
| 237 | ml |
granulated sugar replacement
|
* |
| 3 | large |
eggs
|
|
| 453.6 | g |
glutinous rice
flour |
* |
| 5 | ml |
baking powder
|
|
| 355 | ml |
coconut milk
unsweetened |
|
| 355 | ml |
milk
low-fat or non-fat |
|
| 59 | ml |
coconut
shredded |
*
|
Directions
Cream butter and sugar. Beat in eggs one at a time.
Sift together rice flour and baking powder.
Beat in rice flour alternately with coconut milk and milk.
Fold in coconut.
Pour batter into 2 well greased 8" cake tins.
Bake at 350℉ (180℃) F for 1 hour and 10 minutes.
Cool completely before cutting into squares.
