Chinese New Year Cake (Nian Gao) 🇨🇳

 

                                                                     

This is a simple, baked version of 'Nian Gao' or Chinese New Year Cake, which is traditionally steamed.  Eating a piece of it is supposed to improve your luck in the coming year.  Made of glutinous rice flour, or sticky rice flour, it is actually a gluten-free cake, despite its name.  Every year around this time, I make a batch to enjoy at home and to share with friends or colleagues at work.  People who have never had it before are often surprised by its unique sticky and chewy texture, which just makes them want to come back for more.  As with all my cakes, it is only mildly sweet.  You can make a large one to serve at a party, or smaller ones in ramekins which are great as gifts. Keep any leftover cake tightly wrapped in plastic film in the fridge for up to two days.  After that it begins to dry up, so a good excuse to eat them all quickly!

Serves 20

INGREDIENTS

• 2 tablespoons desiccated coconut
• 4 large eggs
• 2 cups sugar
• 3 cups milk
• 453g / 1lb glutinous rice flour
• 3 tablespoons unsalted butter, melted
• ¼ teaspoon sea salt
• 1 teaspoon vanilla bean paste or extract

METHOD

1. Line a 23x23cm / 9"x9" cake pan or casserole dish with baking paper.
2. Place the desiccated coconut in a small baking sheet or tray and toast them in a 180°C/350°F oven for about 5 minutes until golden brown.  Set aside.
3. In a large bowl, beat the eggs to break up the yolks.  Add the sugar, milk, melted butter, vanilla and salt.  Mix to combine.
4. Add the glutinous rice flour.  Mix or whisk to combine until a smooth batter is formed.  
5. Pour the mixture into the cake pan/casserole dish and bake in a preheated 180°C/350°F oven for 25 minutes.  Take the cake out and sprinkle the top evenly with the toasted coconut.  Rotate the dish, and continue to bake for another 25 minutes until the edges are starting to brown and the top is just set.
6. Remove the cake from the oven and let cool for 15 minutes before transferring it onto a rack to cool completely.  To serve, cut into 2.5cm / 1" cubes and arrange on a platter.