Prep 20 mins
Cook 30 mins
A Chinese New Year cake. I adopted this recipe in 2006 because I love Nian Gao, although I have never tried making this recipe, but I will. I promise. The 'nian' in this has the same sound as 'year' in Chinese, it also can mean 'sticky' which is the overall consistency. Hence it's place in Chinese New Year celebrations.
- 16 ounces mochiko sweet rice flour
- 3⁄4 cup vegetable oil
- 3 eggs
- 2 1⁄2 cups skim milk
- 1 cup sugar
- 1 tablespoon baking soda
- 8 ounces adzuki beans (cooked or tinned)
- Mix everything except the adzuki beans with an electric mixer at medium speed for 2 minutes.
- Beat for 2 more minutes at high speed.
- Sprinkle additional Mochiko flour over a 9"x13" baking dish that has been oiled or sprayed with Pam.
- Spread half of the batter on the bottom of the baking pan.
- Spread the red adzuki 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 adzuki beans.
- Bake in oven at 350 degrees Fahrenheit for 40 to 50 minutes.
I made this recipe for a party for Chinese New Year. BF is Chinese, and he was perplexed when I put the cake in the oven (Nian Gao is usually steamed). In the end he said it tastes like Nian Gao, but it doesn't look like it. The dough is a bit too runny to make layers with the red beans. I followed the directions, but my red beans immediately sank to the bottom. This didn't affect the taste, though. The cake ends up being gooey on the inside and crispy on the top and sides. It's great! Thanks for sharing!