Chinese Recipe – Snowflake Cake

雪花糕 xuěhuāgāo

Snowflake Cake is a delicate Chinese dessert known for its soft, snow-like appearance. Popular in Southern China and Hong Kong, it dates back to the Qing Dynasty (1644-1912), when it first appeared in Guangdong’s teahouses as a dim sum treat. With its light texture and simple ingredients, Snowflake Cake offers a refreshing contrast to richer, heavier desserts, making it a favorite for anyone looking for something sweet yet subtle.

Ingredients

糖táng45 克kè糖táng45 克kè (Sugar: 45g)
For those who prefer sweeter desserts, sugar can be increased to 60g
鮮奶xiānnǎi300 克kè鲜奶xiānnǎi300 克kè (Fresh milk: 300g)
玉米yùmǐ粉fěn60 克kè玉米yùmǐ粉fěn60 克kè (Corn starch: 60g)
椰子yézi粉fěn一些yìxiē椰子yēzi粉fěn一些yìxiē (Coconut powder: some)
椰漿yéjiāng150 克kè椰浆yējiāng150 克kè (Coconut milk: 150g)
If coconut milk is not available, you can substitute it with heavy cream or fresh milk

How To Do

1. 先xiān把bǎ一半yíbàn的de鮮奶xiānnǎi和hé玉米粉yùmǐfěn攪拌jiǎobàn均勻jūnyún， 直zhí到dào完全wánquán溶解róngjiě先xiān把bǎ一半yíbàn的de鲜奶xiānnǎi和hé玉米粉yùmǐfěn搅拌jiǎobàn均匀jūnyún， 直zhí到dào完全wánquán溶解róngjiě
   Start by mixing half of the milk with cornstarch, stirring until completely dissolved.
2. 在zài鍋guō裡lǐ加jiā糖táng、 剩下shèngxià的de鮮奶xiānnǎi和hé椰漿yéjiāng， 用yòng小火xiǎohuǒ加熱jiārè並bìng攪拌jiǎobàn， 直zhí到dào糖táng溶化rónghuà在zài锅guō里lǐ加jiā糖táng、 剩下shèngxià的de鲜奶xiānnǎi和hé椰浆yējiāng， 用yòng小火xiǎohuǒ加热jiārè并bìng搅拌jiǎobàn， 直zhí到dào糖táng溶化rónghuà
   In a saucepan, add sugar, the remaining milk, and coconut milk, heating on low while stirring until the sugar melts.
3. 倒入dǎorù剛剛gānggāng混hùn好hǎo的de玉米粉yùmǐfěn鮮奶xiānnǎi， 繼續jìxù小火xiǎohuǒ攪拌jiǎobàn至zhì濃稠nóngchóu倒入dǎorù刚刚gānggāng混hùn好hǎo的de玉米粉yùmǐfěn鲜奶xiānnǎi， 继续jìxù小火xiǎohuǒ搅拌jiǎobàn至zhì浓稠nóngchóu
   Pour in the cornstarch mixture, continuing to stir over low heat until it thickens.
4. 關火guānhuǒ後hòu再zài攪拌jiǎobàn幾jǐ下xià， 用yòng餘溫yúwēn讓ràng它tā更gèng均勻jūnyún关火guānhuǒ后hòu再zài搅拌jiǎobàn几jǐ下xià， 用yòng余温yúwēn让ràng它tā更gèng均匀jūnyún
   Once thickened, remove from heat but keep stirring for a bit to let it set.
5. 找zhǎo個ge容器róngqì， 底部dǐbù撒sǎ一些yìxiē椰子粉yézifěn防fáng沾黏zhānnián，把bǎ混合物hùnhéwù倒dào進去jìnqù壓yā平píng找zhǎo个ge容器róngqì， 底部dǐbù撒sǎ一些yìxiē椰子粉yēzifěn防fáng沾黏zhānnián， 把bǎ混合物hùnhéwù倒dào进去jìnqù压yā平píng
   Prepare a container by sprinkling coconut powder on the bottom to prevent sticking, then pour in the mixture, pressing it flat.
6. 用yòng保鮮膜bǎoxiānmó蓋gài好hǎo， 放fàng冰箱bīngxiāng冷藏lěngcáng2 小時xiǎoshí後hòu拿ná出來chūlái， 切塊qiēkuài， 再zài撒sǎ上shàng椰子yézi粉fěn就jiù完成wánchéng了le！ 用yòng保鲜膜bǎoxiānmó盖gài好hǎo， 放fàng冰箱bīngxiāng冷藏lěngcáng2 小时xiǎoshí后hòu拿ná出来chūlái， 切块qiēkuài， 再zài撒sǎ上shang椰子yēzi粉fěn就jiù完成wánchéng了le！
   Cover with plastic wrap and refrigerate for two hours before cutting into pieces and dusting with more coconut powder.

Different Flavors

1. Original Coconut (White)

2. Pandan or Matcha (Green)

3. Thai Tea or Pumpkin (Orange)

4. Chocolate or Coffee (Brown)

6. Mango (Yellow)

7. Purple Yam or Blueberry (Purple)