Recipe: Coconut rice cake

Home Cooking Recipe: Coconut rice cake


I am a pure foodie, I bought coconut milk for more than half a year. So I went to the kitchen to search for recipes for coconut milk, and I liked this coconut rice cake. However, the recipes found are not perfect, so I have to find out one by myself. After two experiments, summarize the recipe, record it, and fight again next time. The picture is made with 20 grams of corn starch, a bit thin.



  1. Take 60 grams of purple rice and wash it, add 400 grams of water to soak overnight. (Do not pour off the water of the purple rice, keep the purple rice)

  2. Pour the soaked purple rice into the small milk pot along with the rice water. The fire is boiled and turned to a small fire. When the water is half left, turn off the heat for 15 minutes (easy to rotten). Then fire again, add 30 grams of white sugar, boil over low heat, cook until the purple rice is soft and rotten, and the soup is dried. (Continue to stir constantly during the period to avoid the pan)

  3. During the cooking of purple rice, you can adjust the coconut milk. Take 150 grams of coconut milk, 50 grams of milk (or whipped cream), and mix 25 grams of cornstarch.

  4. Pour the prepared coconut milk into the cooked purple rice and stir it until it is thick. Look for a heat-resistant container, brush a thin layer of corn oil, pour the coconut milk purple rice paste into the container, and store it in the refrigerator for 3 hours.


I have experimented twice and there are still some imperfections. Record it after adjustment, so that you can do it again next time. I want to read the recipes several times, so I don't have to be caught off guard.

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