 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
|
A Chinese New Year cake. I adopted this recipe in 2006 because I love Nian Gao, although I have never tried making this recipe, but I will. I promise. The 'nian' in this has the same sound as 'year' in Chinese, it also can mean 'sticky' which is the overall consistency. Hence it's place in Chinese New Year celebrations. Ingredients:
16 ounces mochiko sweet rice flour |
3/4 cup vegetable oil |
3 eggs |
2 1/2 cups skim milk |
1 cup sugar |
1 tablespoon baking soda |
8 ounces adzuki beans (cooked or tinned) |
Directions:
1. Mix everything except the adzuki beans with an electric mixer at medium speed for 2 minutes.
2. Beat for 2 more minutes at high speed.
3. Sprinkle additional Mochiko flour over a 9 x13 baking dish that has been oiled or sprayed with Pam.
4. Spread half of the batter on the bottom of the baking pan.
5. Spread the red adzuki beans (you can mix some batter into the beans if they are too thick to spread).
6. Spread the other half of the batter over the red adzuki beans.
7. Bake in oven at 350 degrees Fahrenheit for 40 to 50 minutes.
|
|