Nian Gao – Chinese New Years Cake

8 January 2008

Traditionally steamed, this version is adapted for a baked “cake-like cake”. Nian Gao has a slightly sticky texture or bite to it. This is a good recipe if you don’t like standing over the stove worrying about the steamer boiling dry, if you don’t want to pan fry lots of pieces, or if you want to share with non Asian friends.

450g (16 oz) sweet rice flour (glutinous rice flour), plus a bit extra for sprinkling on the baking dish
3/4 cup of vegetable oil
3 eggs
2 1/2 cups milk
1 cup sugar
1 tblsp baking soda
One can of red azuki beans
METHOD
Mix everything but the beans with an electric mixer at medium speed for 2 minutes. Beat for 2 more minutes at high speed.

Sprinkle sweet rice flour over a 23 X 33 cm (9"x13") baking dish that has been oiled or buttered.

Spread half of the batter on the bottom of the baking pan. Spread the red azuki beans (you can mix some batter into the beans if they are too thick to spread).

Spread the other half of the batter over the red azuki beans. Bake in oven at 175°C (350°F) for 40 to 50 minutes.

Test for doneness by inserting a chopstick (this is Chinese New Year’s Cake after all)—if it comes out clean, it is done.

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