Nian Gao – Chinese Sticky Rice Cake
Nian Gao is the traditional gluten free Sticky Rice Cake made to celebrate Chinese New Year.
Servings: 18 servings
Calories: 301.42kcal
Ingredients
- 1 1/2 cups coconut milk
- 1 1/2 cups lowfat milk
- 1 1/2 cups sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch of salt
- 1/2 cup oil
- 1 teaspoon almond extract
- ½ cup chopped nuts almonds and/or walnuts
- 1 lb. glutinous rice flour
- 2 tablespoons sesame seeds white and/or black sesame seeds
Instructions
- Preheat oven to 325 F. Spray a 13x9x2″ rectangular pan with cooking spray or brush with a little bit of oil.
- In a large mixing bowl, combine coconut milk, milk, sugar, baking powder, baking soda, oil and almond essence. Mix well.ll to combine.
- Add the nuts and stir to combine.
- In a medium bowl, combine flour, baking powder, baking soda and salt. Using a whisk, aerate the flour to remove lumps if you did not sift the flour.
- Slowly add the flour to the wet ingredients, a little at a time, until thoroughly combined.
- Transfer to prepared baking dish.
- Sprinkle sesame seeds or more chopped nuts on top.
- Bake for 60-75 minutes, until the edges become golden brown.
- When you remove from the oven the middle will appear a little wobbly if you touch it. Let it rest for 15 minutes and it will set.
- Serve warm or at room temperature.
Video
Notes
It is very difficult to cut when it is warm so it is best to wait for it to chill.
Nutrition
Calories: 301.42kcal | Carbohydrates: 40.42g | Protein: 3.88g | Fat: 14.49g | Saturated Fat: 5.14g | Sodium: 67.75mg | Fiber: 1.29g | Sugar: 17.75g
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