adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Nian Gao (Baked Sticky Rice Cake with Red Bean Paste)
0 Likes
Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
315 minutes
Indulgent baked sticky rice cake with sweet red bean filling. Irresistibly chewy and addictive, perfect for gifting during Lunar New Year.
Ingredients:
  • Cooking spray
  • 1 (500g) bag or box glutinous sweet rice flour
  • 1 cup (191g) dark brown sugar
  • 1/2 cup (114g) granulated sugar
  • 1/4 teaspoon kosher salt
  • 3 large eggs
  • 2 1/2 cups 2% milk
  • 1 cup avocado oil
  • 1 1/2 cups (414g) sweetened red bean paste
Instructions:
  • Preheat your oven to 350°F, then generously grease a 9x13-inch baking dish with cooking spray, setting it aside for later.
  • Combine flour, sugars, and salt: In a large bowl, mix the flour, brown sugar, granulated sugar, and salt together. Break up any clumps of brown sugar as needed.
  • Whisk the eggs, milk, and oil together until fully combined in a large liquid measuring cup for easy pouring.
  • Mix the wet and dry ingredients: Pour the liquid mixture into the bowl of dry ingredients and combine using a wooden spoon or rubber spatula. Switch to a whisk once everything is incorporated, and beat until smooth, for about 2 minutes. The batter should resemble a slightly loose pancake batter.
  • Pour half of the batter, approximately 3 cups, into the prepared baking dish. Bake for 12 to 15 minutes until partially set - edges dry but center damp.
  • After removing the pan from the oven, drop small spoonfuls (about 1/2 teaspoon) of bean paste all over the cake. Then, pour the remaining batter over the bean paste and bake again.
  • Bake the cake until the top is golden brown and it springs back when pressed, usually another 40 to 45 minutes. Rotate the pan halfway through baking. The cake may puff up like a Dutch baby pancake and then settle as it cools.
  • To cool the cake, transfer it to a wire rack and allow it to completely cool in the pan for a minimum of 4 hours. Cutting the cake while hot will result in a sticky and gooey texture. Resting the cake longer makes it easier to handle.
  • Slice the cake into 2 or 3-inch pieces and serve the Nian Gao with tea, if desired.

Similar Recipes