Coconut Sticky Rice Cake Recipe for Chinese New Year

Ingredients

• 2 cups sticky rice
• 1/2 cup coconut milk
• 1/4 cup sugar
• 1/4 teaspoon salt
• 2 tablespoons butter or margarine, melted
• 1/2 cup shredded coconut

Directions

1. Measure out 1/4 cup raisins.
2. Heat the oven to 350 degrees F (175 degrees C). Coat an 8 inch square baking pan with grease so the cake releases cleanly.
3. Combine the shredded coconut, melted butter or margarine, salt, and sugar in a bowl. Spoon that mixture into the pan you prepared, then level it across the bottom.
4. Set a small saucepan over medium heat and warm the coconut milk until it reaches a boil. Stir in the sticky rice and raisins until everything is evenly mixed, then turn the heat to low and cook for 10 minutes, giving it an occasional stir.
5. Transfer the sticky rice mixture into the baking pan, placing it over the coconut layer, and smooth it out with a spoon or spatula. Bake for 25 minutes, until the surface is golden brown. Cool the cake before slicing it into squares and serving.