Chinese New Year Rice Cake

Chinese New Year is around the corner and since the Chinese New Year spirit seems to be lacking here in London, I decided to make a traditional Rice Cake. I found some at the Asian Market today, but they looked very sad and depressing in their plastic containers.

I just made some yogurt soju at home, the alcohol is kicking in, so if you noticed I’m not writing as much in this post, it might actually be a good thing.

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Start off with some Rice Flour

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Wheat Starch.

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Brown Sugar.

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Coconut Cream.

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Melting the brown sugar. It’s not the same as the brown sugar we use for baking cookies; it smells more like burnt sugar, but I use it in Chinese chicken and pork dishes all the time. A pantry must-have for me.

I have a lot of pantry must-haves and I always buy emergency food. I tried to implement an emergency food system at work and have everyone chip in some money for it, but that didn’t work out too well. I think people thought it was a scam, but the truth is, pantry stuffing is something that I learned from mom. I guess the rule of thumb for our family is that we must have enough food to feed our family and close friends for 30 days during a hypothetical zombie apocalypse.

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Mixing the coconut cream and the dry ingredients together.

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Steam it for about an hour.

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Finished Product!

I’m leaving it in the fridge for 3 hours before I cut into it. Traditionally it would be cut into slices, dipped in raw egg and pan – fried.

Wishing my family and friends good health and success! Happy Chinese New Year!