Monday, February 14, 2011

Nian Gao

After my failure to make the nian gao of my childhood last year, I tried again this year. I think the baking dish shape made a difference, as the pan was too small last year so it took too long to cook all the way through. This time, the cake turned out perfectly, and I was actually excited to serve it to my friends so they could taste what it is supposed to taste like.

Nian Gao
Adapted from Frances Kai-Hwa Wang


450g glutinous rice flour
3/4 cup of vegetable oil
3 eggs
2 1/2 cups milk
1 1/3 cup sugar
1 Tbs baking soda


Mix everything with an electric mixer at medium speed for 2 minutes. Beat for 2 more minutes at high speed.

Oil or spray a 9"x13" baking dish with Pam. I used a nonstick baking pan that helped.

Pour batter into pan.

Bake in oven at 350F / 180C degrees for 40 minutes.

Test for doneness by inserting a toothpick—if it comes out clean, it is done.

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