Nian Gao (Aka Mochi Cake) – a delicious recipe with unsalted butter, sugar, eggs, vanilla, milk, rice flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 u00b0F. Grease a 9x13 inch baking pan.
2
In a large bowl, mix together the butter, sugar, eggs, vanilla and milk. Stir in the rice flour and baking powder and mix until there are barely any lumps. Pour the batter into the prepared pan.
3
Drop red bean paste by scant teaspoonfuls onto the top of the cake. If spoonfuls are too big, the filling will sink to the bottom.
4
Bake for 1 hour and 10 minutes in the preheated oven, or until cake springs back when lightly touched. It should be golden.
5
Serve small slices of this very rich cake at room temperature or slightly warmed.
6
For extra decadence, you can slice the nian gao into thin slices, dip them in beaten egg, and pan-fry for Cantonese-style nian gao.
1209
kcal
Calories
38
g
Fat
183
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup unsalted butter, melted and cooled to room temperature, 1 1/4 cups sugar, 3 large eggs, 1 teaspoon vanilla extract, and more.
Yes, Nian Gao (Aka Mochi Cake) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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