Happy year of the rooster!
Chinese New Year for me is all about the food (and lucky red pockets)! On the first day of the new year I always have a traditional glutinous rice cake that is dipped in egg and pan fried. It’s a must for any Chinese family along with turnip cake and water chestnut cake.
In Chinese it’s called Nian Gao (年糕) which means year cake and is traditionally steamed. As it’s made using glutinous rice flour the texture is very sticky, however I make a version that is baked, so on the outside it looks like a regular cake with a brown crust but inside is that lovely chewy texture.
This is the easiest cake to make, you can just throw all the ingredients into one large bowl and mix till everything’s combined. Baking it will take a lot longer than regular cakes because of its dense texture.
Here’s what you need:
1 bag of glutinous rice flour (600g)
1 tsp baking powder
1 1/2 cups sugar (I used half muscovado, half white sugar)
3 large eggs
1/2 cup of oil (I used olive oil)
1 can coconut milk (400ml)
1 cup fresh milk
Here’s how to make it:
Preheat oven to 180 celcius
In a large bowl add the flour, baking powder and sugar, mix
Then add the 3 eggs, oil and coconut milk
Mix well until combined, if the mixture is too thick (difficult to stir) add the milk bit by bit until fully incorporated
Pour out into a greased 8 inch baking tin (mine was spring form making it easier to take out after baking)
Bake for 1 hour, leave it in the oven for 10 minutes after the baking time, take out to cool and enjoy!
I’m eating it right now, and it is seriously good! Just have a small piece though as it’s super filling.
It can keep in the fridge for a few days, you can even freeze it down and just warm up in the oven before eating.
It’s not much to look at but there’s no need to dress it up either, enjoy the cake as it is, it’s absolutely delicious!