Chinese Raspberry Snowflake Cake Recipe – Chinese Special
Chinese Snowflake Cake is a delicate, chewy, and lightly sweet dessert made with glutinous rice flour, milk, and cream, often featuring fruit and nuts for added texture. This Raspberry Snowflake Cake brings a refreshing twist with tart raspberry flavor balanced by the smooth, creamy texture of the cake. Coated in a dusting of coconut, it has a soft, melt-in-your-mouth quality that makes it a delightful treat. Perfect for special occasions or as a light dessert, this no-bake cake is simple to make and absolutely delicious!
- Prep Time20 min
- Cook Time10 min
- Total Time30 min
For the Snowflake Cake:
- 1 cup milk
- ½ cup heavy cream
- ¼ cup granulated sugar
- 1 cup glutinous rice flour
- ¼ cup cornstarch
- ½ cup raspberry puree (fresh or frozen raspberries blended and strained)
- 1 teaspoon vanilla extract
For Coating & Garnish:
- ½ cup desiccated coconut
- Fresh raspberries (for decoration, optional)
Prepare the Batter:
In a saucepan over low heat, whisk together milk, heavy cream, and sugar until sugar dissolves.
Slowly add glutinous rice flour and cornstarch, stirring continuously to avoid lumps.
Add raspberry puree and vanilla extract, mixing until smooth.
Cook the Mixture:
Continue stirring over low heat until the mixture thickens and turns into a smooth, sticky dough (about 8-10 minutes).
Remove from heat and let it cool slightly.
Shape and Chill:
Line a square baking dish with parchment paper and sprinkle a thin layer of desiccated coconut on the bottom.
Transfer the dough into the dish and spread it evenly using a spatula.
Sprinkle more desiccated coconut on top.
Refrigerate for at least 2 hours or until firm.
Slice and Serve:
Once set, remove the cake from the dish and cut into bite-sized squares.
Garnish with fresh raspberries if desired.
Serve chilled and enjoy!
Recipe notes:
Texture : The cake should be soft and chewy, similar to mochi.
Sweetness : Adjust sugar based on the tartness of your raspberries.
Storage : Store in an airtight container in the fridge for up to 3 days.
Variations : Try adding chopped nuts or replacing raspberries with mango for a tropical twist.
