Nian Gao (Baked Sticky Rice Cake with Red Bean Paste)

01Method

1. 1

   Heat the oven to 350°F. Coat a 9x13-inch baking dish with cooking spray and set it aside.

2. 2

   In a large bowl, whisk together the rice flour, both sugars, and salt, breaking up any brown sugar clumps with your fingers as needed.

3. 3

   In a separate large bowl or measuring cup, beat together the eggs, milk, and oil until the mixture is uniform and well combined.

4. 4

   Pour the wet mixture into the dry ingredients. Stir with a wooden spoon or spatula until roughly combined, then switch to a whisk and beat until the batter is smooth, about 2 minutes. The consistency should resemble a slightly loose pancake batter.

5. 5

   Transfer half of the batter into the prepared baking dish. Set the remaining batter aside.

6. 6

   Bake until partially set, 12 to 15 minutes — the edges should appear dry while the center remains slightly underdone. Remove the pan from the oven carefully.

7. 7

   Drop small spoonfuls of red bean paste evenly across the surface of the partially baked layer, then pour the reserved batter over the top. Return the dish to the oven.

8. 8

   Continue baking until the top is deep golden brown and the cake springs back when gently pressed, 40 to 45 minutes more, rotating the pan once halfway through. The cake may puff up dramatically and then settle as it cools.

9. 9

   Move the pan to a wire rack and allow the cake to cool completely in the pan. Rest for at least 4 hours before cutting — the texture improves significantly as it cools and firms up.

10. 10

    Slice into 2 to 3-inch pieces and serve, optionally alongside tea.