Sunday, February 2, 2014

Red bean sticky cake (紅豆年糕) for Chinese New Year

Happy Chinese New Year! OK, so I am a bit late on this post, but since the Chinese New Year celebrations usually last several days, I'm technically still good. 2014 marks the year of the horse and I thought that I'd ring in the new year with some red bean sticky cake, which is pronounced nián gāo (年糕). It literally translates into "sticky cake" or "year cake" and is thought to bring good luck to your family during the new year.

You all know how much I love red bean desserts (red bean moon cakes, red bean pastry rolls, Japanese red bean pancakes and red bean paste mochi), so here is another one for you to try. This sticky cake is chewy, sticky and sweet and filled with dollops of sweet red bean paste. It was one of my favorite things to eat during Chinese New Year growing up, and it's something I hope our daughter will enjoy as well.

May you all have a healthy and prosperous year!

Red bean sticky cake (紅豆年糕)
  • 2 cups glutinous rice flour (or one 16 oz. box Mochiko sweet rice flour)
  • 1 cup vegetable or canola oil
  • 2 and 1/2 cups milk Milk
  • 3/4 to 1 cup granulated sugar (depending on how sweet you like your desserts)
  • 1 teaspoon baking soda
  • 2 eggs, beaten
  • 1 can red bean paste
Directions
Preheat your oven to 325 degrees F.

Generously grease or line a 9x13 inch baking pan.

In a large bowl, mix together the glutinous flour, oil, milk, sugar and baking soda until well-incorporated. The batter will look really runny. Add the beaten eggs and mix well.

Transfer half of the batter to your prepared pan. Dollop the red bean paste on top of the batter. If desired, you can transfer the red bean paste to a pastry bag or a zip-top bag with a corner snipped off and "pipe" on rows of red bean paste. Top with the remaining batter.

Bake in your preheated oven for about 50 minutes.

Allow the cake to cool before slicing and serving.

Cake should be stored at room temperature in an airtight container and will keep for several days.


Yield: I halved the recipe, baked in an 8x8 inch pan and got about 16 squares

Source: Hotpot

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