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This
sweet, cake-like 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-Asians who might be used to a more cake-like
cake.
Ingredients:
16 oz. Mochiko sweet rice flour
One stick of butter or 3/4 cup of
vegetable oil
3 eggs
2 1/2 cups milk
1 to 1 3/4 cup sugar--depending on if you like
it sweeter
1 Tbl baking soda
One can of red azuki beans
Directions:
1. Mix everything but the beans
with an electric mixer at medium
speed for 2 minutes. Beat for 2
more minutes at high speed.
2. Sprinkle Mochiko flour over a 9"x13" baking dish
that has been oiled or sprayed with Pam
3. Spread half of the batter on the bottom of the
baking pan
4. Spread the red azuki beans (you can mix some
batter into the beans if they are too thick to
spread)
5. Spread the other half of the batter over the red
azuki beans
6. Bake in oven at 350 degrees for 40 to 50 minutes
More delicious Chinese recipes are available in Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking". |
