Description
Sweet Malaysian sticky coconut cake delivers rich tropical flavors with irresistible texture. Coconut and palm sugar create a delightful dessert you can savor with pure culinary pleasure.
Ingredients
Scale
- 2¼ cups (540 ml) full-fat canned coconut milk
- 3 cups (240 g) shredded sweetened coconut
- 1½ cups (180 g) glutinous rice flour
- 1¼ cups (250 g) granulated sugar
- 2 eggs, separated
- 1 tsp vanilla extract
Instructions
- Egg White Fusion: Vigorously whisk egg whites and granulated sugar in a medium bowl until thoroughly blended and slightly frothy, creating a smooth, airy base.
- Batter Creation: Gently fold coconut milk, shredded coconut, glutinous rice flour, and vanilla extract into the egg white mixture, ensuring a silky, lump-free consistency that flows effortlessly.
- Pan Preparation: Lightly grease an 8×8-inch baking pan to prevent adhesion and guarantee easy cake removal.
- Baking Process: Spread the batter evenly in the prepared pan and bake in a preheated oven at 350°F (175°C) for approximately 45 minutes, watching for a delicate golden transformation and firm set.
- Glaze Application: After removing from the oven, delicately brush beaten egg yolks across the entire surface to create a rich, lustrous finish that enhances both appearance and flavor.
- Broiling Technique: Activate the broiler setting and return the cake to the oven, carefully monitoring to achieve a stunning golden-brown caramelization within 5-10 minutes without burning.
- Cooling and Resting: Transfer the cake to a wire rack, allowing complete cooling, then envelop in plastic wrap and refrigerate for a minimum of 8 hours to intensify flavors and stabilize texture.
- Serving Presentation: When ready to serve, artfully slice into elegant squares or triangular portions, offering the option of chilled or room-temperature enjoyment.
Notes
- Egg White Technique: Whisk egg whites and sugar thoroughly to create a light, airy base that ensures a smooth, delicate cake texture.
- Batter Consistency: Stir ingredients carefully to avoid coconut clumps, aiming for a silky, liquid-like mixture that guarantees even baking.
- Broiling Precision: Watch the cake closely during the final broiling stage to achieve a perfect golden-brown top without burning.
- Flavor Development: Refrigerate the cake for at least 8 hours to allow flavors to meld and texture to set completely, enhancing the overall taste and consistency.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 9
- Calories: 300
- Sugar: 25g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg