The Secret to Making a Coconut Mochi Cake that Melts in Your Mouth

This is a Singaporean-style dessert that combines the flavors of different cultures. The coconut mochi cake has a soft and chewy mochi layer made with coconut milk and glutinous rice, and a creamy custard layer flavored with green food coloring. It's a perfect treat for both sweet and savory lovers!~

■ Main Ingredients: Coconut Milk (1 1/2 cups/300ml), Glutinous Rice (1 1/2 cups/300g, soaked overnight), Banana Leaf (1 sheet), Vanilla Syrup (5 tbsp), Salt (1 tsp)

■ Custard Ingredients: Coconut Cream (2 cups/400 ml), Eggs (3, beaten), Glutinous Rice Flour (1/2 cup/100 g), Green Food Coloring (a few drops), Sugar (10 2/3 tbsp), Salt (1 tsp)

■ Coconut Mochi Cake Recipe

1. In a large bowl, mix the coconut milk, vanilla syrup, and salt. Add the soaked glutinous rice and stir well to coat. You can use vanilla syrup instead of pandan leaves, which are hard to find and blend.

2. Cut the banana leaf into a square that fits your steaming container. Place the leaf on the bottom of the container and spread the rice mixture evenly over it. This will make it easier to shape the mochi layer later.

3. Put the container in a steamer with boiling water and cover with a lid. Steam the rice for about 30 minutes, or until it becomes soft and sticky.

4. In a small saucepan over medium heat, whisk together the coconut cream, sugar, salt, and green food coloring. Bring the mixture to a boil, then lower the heat and simmer for about 10 minutes, stirring occasionally.

5. In a small bowl, whisk together the eggs and glutinous rice flour. Gradually pour some of the egg mixture into the coconut sauce, whisking constantly to avoid lumps. This will thicken the sauce and make the custard layer.

6. Carefully remove the steamed rice from the steamer and pour the custard sauce over it. Spread it evenly with a spatula or a spoon.

7. Return the container to the steamer and steam for another 10 minutes, or until the custard is set. Turn off the heat and let the cake cool completely.

8. Cut the cake into bite-sized pieces and serve in a bowl. Enjoy your coconut mochi cake!

This recipe is by Chef Kim Young-joon, a Korean cooking expert.

(Source: EBS)