Delicious Chinese Raspberry Snowflake Cake

Chinese Raspberry Snowflake Cake

The Spruce/Liv Wan

Prep: 5 mins
Cook: 20 mins
Fridge Time: 2 hrs
Total: 2 hrs 25 mins
Servings: 16 servings
Nutrition Facts (per serving)
228 Calories
6g Fat
40g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 16
Amount per serving
Calories 228
% Daily Value*
Total Fat 6g 8%
Saturated Fat 4g 22%
Cholesterol 6mg 2%
Sodium 27mg 1%
Total Carbohydrate 40g 14%
Dietary Fiber 2g 6%
Total Sugars 27g
Protein 6g
Vitamin C 1mg 5%
Calcium 27mg 2%
Iron 1mg 5%
Potassium 117mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chinese raspberry snowflake cake (雪花糕) is a very easy to make and extremely delicious dessert that is usually served cold. It’s one of the perfect desserts to make on a hot summers day and the name “snowflake” has an almost psychological effect that makes you feel like eating this dish will cool you down.

This Chinese dessert is made of raspberries, milk, cream, potato starch, gelatin and desiccated coconut. I used raspberries for this dessert as I like the color of raspberries, but you can also use other fruit such as mango, strawberries, blueberries, or something else.

This recipe for raspberry snowflake cake should taste sweet, but also a bit sour from the acidity of the raspberries.

Ingredients

Raspberry Snowflake Cake

  • 2 ounces (55 grams) raspberries

  • 15 1/5 ounces (450 milliliters) water

  • 7 ounces (200 grams) superfine sugar

  • 5 leaves gelatin

  • 7 1/8 ounces (200 milliliters) whole milk

  • 2 ounces (60 milliliters) double cream, or whipping cream

  • 4 1/2 ounces (125 grams) potato starch, or corn flour

  • 3 1/2 ounces (100 milliliters) water

  • 3 tablespoons desiccated coconut 

Coconut Milk Snowflake Cake

  • 8 ounces (250 milliliters) coconut milk

  • 15 1/5 ounces (450 milliliters) water

  • 7 ounces (200 grams) superfine sugar

  • 2 ounces (60 milliliters) double cream, or whipping cream

  • 5 leaves gelatin

  • 4 1/2 ounces (125 grams) potato starch, or corn flour

  • 3 1/2 ounces (100 milliliters) water

  • 3 tablespoons desiccated coconut 

Steps to Make It

Raspberry Snowflake Cake

  1. Gather the ingredients.

  2. Cook raspberries, 450ml water, and superfine sugar in a small sauce pan and bring it to a boil. Keep whisking it while cooking to help the sugar and raspberries to dissolve.

  3. Soften gelatin in cold water.

  4. Add milk and double cream into the cooked raspberry jam and bring it to a boil again. After it has boiled just turn off the stove and leave it for 10 minutes.

  5. Add gelatin and keep whisking it to help it mix evenly.

  6. Mix potato starch and the additional 100 milliliters of water evenly and add it to the raspberry-gelatin mixture.

  7. Line a sheet of parchment paper in a baking tray. Pour the mixture into this tray and leave it in a fridge for a couple hours to help it form.

  8. Slice the snowflake cakes and coat with desiccated coconut and it’s ready to serve.

Coconut Snowflake Cake

  1. Gather the ingredients.

  2. Put coconut milk, water, superfine sugar, and double cream into a saucepan. Use a whisk to mix them evenly and bring it to boil first. Then simmer for 5 to 10 minutes. Turn off the fire and leave it for 10 minutes to cool it down a little bit.

  3. Softened gelatin in cold water and stir it into the coconut mixture after it has cooled down a little bit.

  4. Mix potato starch and the additional 100 milliliters of water evenly and stir it into the coconut-gelatin mixture.

  5. Line a sheet of parchment paper in a baking tray. Pour the mixture into this tray and leave it in fridge for couple hours to help it form.

  6. Slice the snowflake cakes and coated with desiccated coconut and it’s ready to serve. 

Tips

  • You can make this dessert ahead of serving and as I often to you can make a large quantity. Before serving you just need to coat it with desiccated coconut powder and it’s ready to eat.
  • One of then main ingredients is “potato starch” (太白粉) which should be available in your local Chinese supermarket. If you can’t buy it at a Chinese supermarket amazingly you can also buy it from Amazon. If both of these options are out of the window then you can use corn flour instead of potato starch.
  • The baking tray I used is about 24 cm x 18.5 cm. I made one baking tray’s worth of snowflake cake (1 1/2 cm thick) with this recipe.
  • Raspberries break off easily during cooking, so if you want to use other fruit like mango or strawberries you will need to use a smoothie machine or food processor to process it after you’ve cooked it. This ensures you won’t end up with big chunks of fruit in your snowflake cake and will also ensure the texture of this dessert is consistent.

Recipe Variations

  • If you don’t want to use any fruit at all for this dessert there are other options including coconut milk, Matcha (Japanese green tea which is amazing in desserts), cooked red beans, or black or white sesame. By using different ingredients you can make many different colors and types of snowflake cakes and I think this makes the dessert a lot of fun. People love seeing dishes of all kinds of colors and this is a dish that can look completely different every time you prepare it depending on the ingredients you use.

Recipe Tags: