Baked Chinese New Year's Pudding

This celebration cake is all about texture: dense, chewy, and sticky in the best way, thanks to glutinous rice flour.

Coconut milk adds richness while regular milk keeps the batter from getting too heavy, and shredded coconut gives little bursts of texture throughout.

Cutting this into squares after it’s completely cool is crucial, because warm rice flour cakes are too sticky to slice cleanly.

Chef Tips

• Grease pans thoroughly: Glutinous rice flour is incredibly sticky. Use butter or oil and really coat every inch of your pans, or you’ll be scraping cake out.
• Mix alternately: Adding rice flour and liquids in stages prevents lumps and creates a smoother batter.
• Cool completely before cutting: This is not optional. Warm glutinous rice cake will stick to your knife and tear. Patience pays off here.
• Storage advice: These keep well for 3-4 days wrapped tightly. The texture actually improves on day two as the flavors meld.

Variations

• Add pandan extract for the traditional green color and floral aroma
• Fold in red bean paste for a sweeter, more traditional filling
• Top with sesame seeds before baking for nutty crunch