Sticky Rice Layer Cake Vegangluten Free Recipes

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NIAN GAO (BAKED STICKY RICE CAKE WITH RED BEAN PASTE)



Nian Gao (Baked Sticky Rice Cake with Red Bean Paste) image

This baked sticky rice cake has a layer of sweetened red bean paste in the middle-it is sticky, soft, chewy, and addictive. The steamed version of this recipe is often gifted for the Lunar New Year.

Provided by Vivian Jao

Categories     Dessert     Cake

Time 5h15m

Number Of Ingredients 9

Cooking spray
1 (500g) bag or box glutinous sweet rice flour
1 cup (191g) dark brown sugar
1/2 cup (114g) granulated sugar
1/4 teaspoon kosher salt
3 large eggs
2 1/2 cups 2% milk
1 cup avocado oil
1 1/2 cups (414g) sweetened red bean paste

Steps:

  • Preheat the oven and prepare baking dish: Preheat oven to 350°F. Grease a 9x13-inch baking dish with cooking spray and set aside.
  • Whisk together flour, sugars, and salt: In a large bowl, whisk together the flour, brown sugar, granulated sugar, and salt. If the brown sugar is clumpy, use your fingers to break it up.
  • Combine the wet ingredients: In a separate bowl or 8-cup liquid measuring cup, whisk together the eggs, milk, and oil until fully combined. I tend to use a large liquid measuring cup since I need to measure out the milk and oil and it allows me to pour it out into the batter easily.
  • Cool cake on wire rack: Transfer to a wire rack to cool completely in the pan. Let it rest for at least 4 hours. It's very sticky and gooey if you cut it while it's still hot. The longer it rests, the easier it is to handle.

Nutrition Facts : Calories 261 kcal, Carbohydrate 38 g, Cholesterol 25 mg, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, Sodium 65 mg, Sugar 19 g, Fat 11 g, UnsaturatedFat 0 g

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