Chinese New Year Cake (or Sticky Rice Cake with Red Bean Paste) II

If you like your rice cake a bit heavier, stickier and more chewy than the way I make it (see previous post), I will share with you my sister’s recipe for nián gāo.  It is a simple and beautiful recipe.  The cake is also very evenly layered.  The basic ingredients are almost exactly the same but in different quantities.

  • 1 packet or 1 box (16 oz.) glutinous rice flour
  • 3/4-1 cup sugar
  • 2 eggs
  • 2 cups milk
  • 1 cup vegetable or peanut oil
  • 1/2 can of red or black bean paste

Preheat the oven to 375 degrees. Grease and flour a 9″x13″ baking pan.  

Mix all the ingredients together (except for bean paste) until uniform and creamy.  

Remove 1 cup of the flour mixture and mix in half a can of red or black bean paste.  Set aside.

Next, pour half of the (remaining) original flour mixture into the pan. Bake for 15 minutes.  Pour on the bean paste mixture.  Bake for 15 minutes.  Pour on the rest of original flour mixture. Bake for another 15 minutes.

Let cool.  Cut into squares.  Hen hao chi!  Delicious!  (Trust me.  I’ve had it before.)

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