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.
Adapted from Frances Kai-Hwa Wang
450g glutinous rice flour
3/4 cup of vegetable oil
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.