Chinese New Year Cake (Pressure Cooker)

• порції: Yield: one 12 cm
• активний час: 10 mins
• загальний час: 40 minutes

Інгредієнти

450 ml water + plus 1½ cup for steaming

450 gm brown slab sugar

150 ml coconut milk

55 ml oil + plus more to grease the containers

360 gm glutinous rice flour

125 gm wheat starch

1 egg, whisked

Напрямки

Use a deep pot, cook 450 ml of water with the sugar until the sugar is completely dissolved. Pour in the coconut milk and oil. Combine well. Set aside to let it cool down.

Combine and sift the glutinous rice flour and wheat starch. Sift the flour mixture into the sugar mixture in 3 batches. Stir to combine very well. You’ll get a very smooth batter. Drain through a fine sieve to get rid of any lumps inside.

Grease the containers. Pour in the batter.

Pour in 1½ cups of water into the Instant Pot. Transfer the round container first, followed by the rectangular one. Cover with foil. Close the lid and turn to “sealing” position. Press “manual” button, cook on high pressure for 30 minutes. After finishing cooking, let the machine run “natural release’ for 10 minutes. After the pressure valve drops, remove the containers and let them cool down completely. Chill in fridge for at least 3 hours until it turns firmer for easily slicing into pieces. When you’re ready to serve, coat each slice with whisked egg. With a non-stick pan, pan-fry both sides until golden brown over medium-low heat. Serve hot.

Notes：

It’s best to use glass containers. You may use bakery tray or foil tin instead. I won’t recommend to use plastic take-away boxes though as they are not suitable for high-heat cooking.