I make - Baked Chinese Rice Cake

Make sure you use nonstick parchment paper or grease the tin (or tinfoil) really well to remove the baked rice cake easily. I am showing you the base recipe below which is easily adapted for other flavors such as chocolate, coconut, green tea, sesame or aduki beans. 

Today is the last day of the Year of Rat. Happy Year of Ox!

Baked Chinese Rice Cake and Cheese Crackers

Baked Chinese Rice Cake (for Chinese New Year)

185 g glutinous rice flour
1/2 tsp baking powder
160 g milk
1 egg
30 g melted butter
1/3 cup (60 g) sugar
1 tsp vanilla extract

Desiccated coconut (optional)

Preheat the oven to 180C. Grease and line a 15-18cm round cake tin with nonstick parchment paper or well greased tinfoil. If you only have 20cm tin (square or round), you may want to double the amount of the batter.

Combine rice flour and baking powder in a bowl.

In another bowl, beat milk, egg, butter, sugar and vanilla together. Sift in the flour mixture. Mix until well combined.

Pour the batter into the prepared tin. If you like coconut, scatter some desiccated coconut on top. In the picture above, I also added some sweet bean paste. Bake at 180C for 20-25 minutes or until it passes the toothpick test.