Sweet rice cakes (年糕 nian gao) are a traditional Chinese New Year dessert, but this is a less traditional take on the delicious dessert. Like the traditional rice cake, it's made with rice flour, so it has that wonderful chewiness, but it's baked like a cake, so you get a nice crunch on the edges. On top of that, you get to top it with whatever toppings you like. Red bean paste for me is a must, but everything else is optional. That said, the more toppings, the prettier the dessert!
Ingredients
Ingredients
1 pack (16 oz.) sweet rice flour (I buy Mochiko brand)
3 eggs (beaten)
3/4 cup cooking oil
3/4 cup sugar(granulated or light brown sugar)
2 1/2 cups milk
1 can red bean paste
1 teaspoon black sesame seeds (optional)
1 teaspoon coconut flakes (optional)
1 teaspoon goji berries (optional)
1 teaspoon chopped dates (optional)
Instructions
Preheat oven to 350F. Mix together rice flour, eggs, oil, milk, and sugar. Pour into a baking pan.
Top with teaspoonfuls of red bean paste and liberally sprinkle other toppings on top. Bake for 35 minutes or until the edges are a light brown color.
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