Here is a quick, easy dessert recipe to whip up that satisfies the ever-so-often sweet tooth. This cake has two layers: a sticky, chewy bottom made out of glutinous rice flour, and on top, crispy shredded coconut—the perfect blend combined. Just a note, this recipe has been in my family for years; it’s perfect for family gatherings or parties.
Coconut Rice Cake
Makes about 40-50 squares; 20 to 25 servings
1 package (1 lb/16oz) of glutinous rice flour (can be found in Asian food markets)
1/2 cup of granulated sugar
1/2 stick of butter, melted
3 cups of milk
1 tablespoon of vanilla
7 ounces of finely shredded coconut
Combine all ingredients together except for shredded coconut in a large bowl. Mix together into a smooth, creamy mixture (it is perfectly normal if there are lumps in the mixture). Pour mixture into a well-oiled or buttered 10 by 13 inch pan. Sprinkle shredded coconut on top and mix well until fully combined. Bake at 350 degree for 1 hour. The cake should puff up; let cool for 1 hour. Cut into squares and serve warm or slightly chilled.