Koi Coconut Rice Cake (锦鲤椰汁年糕)

I experimented two types of rice cakes. One cake used glutinous rice flour and was soft and sticky. The other cake used rice flour, and was dense and chewy. You can use any combination in between to get to the texture preferred. Same Koi mold was used for both.

Glutinous Rice Cake

Ingredients

Glutinous rice flour - 1 and 3/4 cup
Wheat starch - 1/3 cup
Sugar - 1/3 to 2/3 cup
Water - 3/4 cup
Coconut milk - 3/4 cup
Makes 2 big Koi rice cakes

Steps

1. Spray the koi mold with oil
2. Mix glutinous rice flour and wheat starch in a mixing bowl
3. Add sugar to water and microwave 1 minute. Stir to make sure sugar is dissolved. Then stir in coconut milk.
4. Pour the coconut solution to the flour bowl. Keep stirring until you get a smooth batter.
5. Take some batter out and color it red with food color
6. First place some red batter in the koi mold around fish mouth, fins, tail, back, then pour in white batter.
7.Steam the rice cake in mold for 45 minutes to 1 hour.
8. Take koi out of mold after it is cool down.

Rice Cake

Ingredients

Rice flour - 2 cups
Wheat flour - 1 cup
Coconut milk -  1 cup
Milk - 1 cup
Sugar - 1/2 cup
Oil - 2 TBSP
Makes 3 Koi rice cakes

Steps

1. Mix rice flour and wheat starch in a mixing bowl
2. Boil coconut milk and milk with sugar until sugar is fully dissolved
3. Pour milk solution into flour bowl and mix. Then add oil and knead until smooth.
4. Take 1/4 cup out of the dough to color it red.
5. Spray Koi mold with oil, then fill the mold with red and white dough. Press firm in shape and then take the Koi out of mold.
6. Steam Koi rice cake for 40 minutes