Chestnut Year Cake

This is a Chinese New Year traditional cake.  Its texture is chewy and soft.  The pronunciation in Chinese is the same sound with higher, so it means better.  It’s also traditional to serve this cake in front of the kitchen God statue.  The chewy year cake will glue his teeth before he goes into heaven to tell on the family it watches over. And also hoping the sweetness of the year cake will make him want to say good things in front of the Mighty King Jade.  What a cute story!!!

A Ingredients

Sweet rice flour     400 g

Wheat starch          135 g

B Ingredients

Brown sugar          180 g

Coconut milk             1 can (480 ml)

C Ingredients

Vegetable oil               ¼ cup

Chestnut,chopped         1 package

Directions:

1. Measure and soft all A ingredients into a big mixing bowl. 

2. Measure all B ingredients into a small soup pot, heat while stirring until all sugar dissolves, remove from heat and let col.

3.  Pour the cool B ingredients into the big mixing bowl with A ingredients.  Stir until all powder dissolves into liquid.  Sift the batter again to avoid lumps.

4. Add the C ingredients and mix well.  Pour the batter into an oiled 8x2 inch cake mold. Tap the cake mold on the counter to tap out the air bubbles. 

5. Steam with the lid on for about 30-45 minutes depending on the container used.  Let cool 15 minutes before inverting the year cake onto a plate to cool completely.  Store in frig for about a week. 

Serving: 8