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Baked Nian Gao (Sticky Rice Cake)
A chewy, bouncy sweet cake made from glutinous rice flour, eaten for a 'higher' year ahead.
Ingredients
| Volume | Grams |
|---|---|
| 1 lb glutinous rice flour, one box, e.g. Mochiko | 454 g |
| 1 cup packed brown sugar | 213 g |
| 2 tsp baking powder | 8 g |
| 2 large eggs | 100 g |
| 1 1/2 cups milk | 340 g |
| 1 2/3 cups coconut milk, one 13.5-oz can | — |
| 1/4 cup vegetable oil | 50 g |
| 2 tbsp toasted sesame seeds | 18 g |
Gram weights use the King Arthur Baking ingredient weight chart; amounts given in lb or oz are converted by weight (1 lb = 453.6 g, 1 oz = 28.35 g); “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Heat the oven to 350 °F and grease the pan.
- Whisk the rice flour, brown sugar and baking powder. Whisk in the eggs, milk, coconut milk and oil until smooth.
- Pour into the pan and sprinkle with sesame seeds.
- Bake 45–55 minutes, until golden and a toothpick comes out clean (it will be slightly sticky).
- Cool completely before cutting into squares with an oiled knife.
Tips
- Use glutinous (sweet) rice flour, not regular rice flour, or it won't be chewy.
- Leftovers firm up; warm briefly in the microwave or pan-fry slices.
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