Chinese Raspberry Snowflake Cake Recipe – Chinese Special
The Chinese Raspberry Snowflake Cake is a delightful dessert that combines the chewy texture of glutinous rice flour with the tangy sweetness of fresh raspberries. This no-bake cake is infused with a hint of vanilla and coated in desiccated coconut, offering a refreshing treat that’s both visually appealing and delicious. Perfect for special occasions or as a light dessert, this cake brings a touch of Chinese culinary tradition to your table.
- 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:
Cornstarch: Ensure the cornstarch is fully dissolved in the milk mixture to prevent any lumps in the cake.
Heavy Cream: Using heavy cream adds richness to the cake; however, you can substitute with coconut cream for a dairy-free version.
Refrigeration: Allow the cake to set in the refrigerator for at least 2 hours to achieve the desired firm texture.
Texture: The cake should have a soft, chewy consistency, similar to mochi. If it’s too firm, slightly reduce the amount of glutinous rice flour in the next batch.
Garnishing: For added flavor and visual appeal, top the cake with fresh raspberries or a sprinkle of chopped pistachios before serving.
