STICKY COCONUT CAKE

 

                                              STICKY COCONUT CAKE

RECIPE TIPS

This cake is really easy to make, simply mix everything together and bake. But, here are a few tips to get the most out of the cake.

Also, please keep in mind that this cake is not the same texture as an American or French cake. It’s dense and chewy, sticky and delicious. Not light and fluffy or dry at all like a Costco cake or a box mix cake. They are just entirely different.

My husband has taken to calling it macaroon cake, because it tastes just like a coconut macaroon with lots of coconut flavor.

It bakes up into these delicious chewy layers with a golden crust.

You can mix up the coconut sticky rice cake batter with a mixer, or simply by hand in a mixing bowl.

MAKE SURE YOUR COCONUT MILK IS WELL SHAKEN IN THE CAN

Coconut milk has a tendency to separate while it’s in the can. Take that can and shake it a bunch so the coconut cream and the coconut water are all mixed together in there.

If you shake and shake, and it’s still separated when open the can, you can simply pour it into a glass measuring cup and stir it with a fork or a small whisk to get it to come back together.

If it’s still lumpy, pop it in the microwave for a minute or so and it’ll all get melted together. Or, heat it on the stove in a small saucepan over medium-low heat until it all comes together.

WATCH THE CAKE WHEN YOU PUT IT UNDER THE BROILER

After you bake the cake, you brush the egg yolk on top. Make sure you brush gently, as the top of the cake can tear if you use too much pressure. Then, pop the cake under the broiler to brown up the top and give it a nice crust (mimicking the crust that the Wingko would traditionally have).

SERVING THE CAKE

After the cake has been baked and refrigerated until it’s set it can be cut into 9 squares, simply by slicing the cake into thirds each direction. If you want smaller slices, cut each of those squares into triangles with a diagonal slice through the square

INGREDIANTS:

• 2 eggs separated
• 1¼ cup granulated sugar
• 2¼ cup full fat canned coconut milk
• 3 cups shredded sweetened coconut
• 1½ cup glutinous rice flour
• 1 teaspoon vanilla extract

INSTRUCTIONS

 

• Preheat oven to 350° F.
• Whisk the egg whites and the sugar together in a medium bowl. Slowly mix in the coconut milk, shredded coconut, rice flour, and vanilla. Make sure that all the ingredients are well combined and that there are no lumps of coconut. The batter will be thin and liquidy.
• Pour the batter into an 8×8-inch baking pan and bake it in the preheated 350° F oven for 45 minutes.
• Carefully take out the pan and brush the egg yolks on top of the cake. Set the oven to broil and broil the cake for 5-10 minutes. Keep a close eye on it, as it will brown quickly, and take it out when the turns golden brown.
• Set the cake in the pan on a wire rack to cool completely to room temperature. Then, place the cake in the pan, covered with plastic wrap, in the fridge overnight or for 8 hours before cutting and serving, to ensure that the cake has set. Cut cake into squares or triangles, and serve cold from the fridge or at room temperature.