Nian Gao (Chinese New Year Cake) – a delicious recipe with sweet rice, butter, eggs, milk, sugar, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["IF USING DRY AZUKI BEANS:", "Soak dry beans for at least 3 hours and then boil the soaked beans until they are mashable (about 1 hour)", "", "Mix everything but the beans with an electric mixer at medium speed for 2 minutes.", "Beat for 2 more minutes at high speed.", "Sprinkle Mochiko flour over a 9""x13"" baking dish that has been oiled or sprayed with Pam.", "Spread half of the batter on the bottom of the baking pan.", "Spread the mashed azuki beans (you can mix some batter into the beans if they are too thick to spread).", "Spread the other half of the batter over the red azuki beans.", "", "Bake in oven at 350 degrees for 40 to 50 minutes.", "Test for doneness by inserting a chopstick - if it comes out clean, it is done."]
960
kcal
Calories
41
g
Fat
120
g
Carbs
26
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 11 ingredients. The key ingredients include: 16 oz. Mochiko sweet rice flour (glutinous rice flour), plus a bit extra for sprinkling on the baking dish, 1 stick of butter or 3/4 cup of vegetable oil, 3 eggs, 2 1/2 cups milk, and more.
Yes, Nian Gao (Chinese New Year 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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