Lunar New Year cake recipe

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By Dan Sears

NEW YORK (PIX11) – Lunar New Year begins on Feb. 10.

Culinary creator Peter Som shared his grandmother’s cake recipe that his family makes every year for Lunar New Year.

  • Neutral oil, for the pans
  • 8 tablespoons (1 stick) unsalted butter
  • 16 ounces glutinous rice flour 
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1¾ cups sugar
  • 4 large eggs
  • One 6-ounce can of coconut cream
  • 1½ cups whole milk or coconut milk
  • ½ teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • 2 bananas, peeled and cut into ¼” slices (optional)


Preheat oven to 325F. Lightly grease two 8” round baking pans or one 10” round pan, line bottom with parchment. 

Melt butter in a pan over low heat until golden and nutty brown, approximately 4-5 minutes. Let cool.

In a large bowl combine flour, baking soda and salt and set aside.

In a separate bowl whisk together sugar, eggs, butter, vanilla extract and coconut extract, coconut cream and milk until smooth. Pour into flour mixture and whisk until smooth. Batter consistency should be similar to pancake batter. Arrange banana slices in the bottom of each pan. Pour batter atop, cover in foil and bake for 60-75 mins — removing foil at the halfway point— until center is set but still a touch jiggly and top is golden brown and crackled. Allow to cool 30 minutes then invert and serve warm. Alternatively, cool completely (or overnight in the refrigerator) before slicing and serving.

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If desired, cut ½” thick slices, dip in beaten egg and pan fry in a non-stick pan over medium heat for 2-3 minutes or until the slices are browned, and serve warm.

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