Nian Gao – Chinese Coconut Sticky Rice Cake
Nian Gao is the traditional Coconut Cake made to celebrate Chinese New Year.
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
- 1/2 cup olive oil
- 1 teaspoon almond extract
- 1 cup chopped nuts slivered almonds and walnuts
- 1 lb. glutinous rice flour
- Notes: You can also top with black or white sesame seeds.
Instructions
- Preheat oven to 325 F. Spray a 13x9x2" rectangular pan with non stick spray.
- In a large bowl, combine coconut milk, milk, sugar, baking powder, baking soda, olive oil and almond extract. Mix well to combine. Add half of the nuts and stir to combine.
- Slowly add the flour, a little at a time, until thoroughly combined.
- Transfer to prepared baking dish. Sprinkle remaining nuts on top. Bake for 60-75 minutes, until deep 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.
Notes
You can also top with black or white sesame seeds
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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