Baked Red Bean and Coconut Sticky Rice Cake (Nian Gao) 焗紅豆椰汁糕 (烤年糕)

I know it is not Chinese New Year yet but my three-year-old son and I have made some Nian Gao (sticky rice cake) yesterday. My little boy was the chef and handled all the stirring and mixing and pouring for me. What I did was to measure the ingredients, melt the sugar in the milk and take the pan in and out of the oven for him… okay okay let’s not talk about the clean up part. My son was really proud of himself as the rice cake tasted so good. The top crust has always been my favorite (that’s why I like baked nian gao more than the steamed ones). This time I baked them in mini silicon pans so every piece was an edge piece!

距離農曆新年還有兩個月，可是EC與三歲小兒子昨天一起做了焗年糕。倒材料和攪拌等功夫由他主理，EC只負責量材料、將糖煮溶、入爐、出爐等功夫，其實還有些抹枱洗地的“執手尾”工作，但我們暫時不提吧！年糕烤得外脆內軟的，兒子很滿足很開心。EC覺得烤年糕比蒸年糕好吃，香口的年糕邊緣更是EC的最愛！為了可以吃更多的邊，EC做了迷你版年糕，這樣便每一口都可享受到酥脆的邊了。

Baked Red Bean and Coconut Sticky Rice Cake (Nian Gao)
焗紅豆椰汁糕 (烤年糕)

makes an 8 by 8 inch cake or 9 2.25 by 3.5 inch mini cakes
可做一個8×8寸年糕或九個2.25×3.5寸迷你年糕

Ingredients

320 g glutinous rice flour
80 g rice flour
1 tsp baking powder
120 g demerara sugar
240 g coconut milk
240 g milk
60 g canola or vegetable oil
2 large eggs
1 cup cooked red beans

Notes: The eggs I use are about 50 g each without shells

材料

糯米粉 320克
粘米粉 80克
泡打粉 1茶匙
原蔗糖 120克
椰奶 240克
牛奶 240克
芥花籽油或菜油 60克
大蛋 2個
已煮熟紅豆 1杯

註：EC用的大蛋每隻淨重約50克

Directions 做法

Preheat oven to 350ºF/180ºC. Grease baking pan and place a parchment paper on the bottom of pan (skip this step if silicon mold is used). Set aside.
焗爐預熱350ºF/180ºC，烤模掃油，底部放上牛油紙備用，若使用矽膠模則不用掃油墊紙。

Combine sugar and milk in a large bowl then heat in the microwave until sugar is dissolved (or place the sugar and milk in a small saucepan and cook over medium heat until sugar is dissolved). Stir in coconut milk, oil and eggs. Whisk until combined. This is your wet ingredients.
將原蔗糖和牛奶放入煲中火煮或放入大碗用微波爐叮至糖溶，加入椰奶、油及蛋用蛋拂拌匀成為濕料。

Combine and sift the flours and baking powder in a large mixing bowl and make a well in the center. Pour the wet ingredients into the well. Whisk until smooth and thoroughly combined. Strain batter to get rid of any lumps if needed.
粉類混合過篩放入鋼盆中，將粉往周圍撥成粉牆狀，將濕料倒入粉牆中央，用蛋拂攪拌至順滑無顆粒，如有需要可過篩一次。

Fill pan with half of the batter (I used mini silicon molds). Sprinkle a layer of cooked red beans on top, adding as little or as much as you wish. Then pour remaining batter evenly over the top. Tap pan against the table top several times to get rid of any large bubbles.
將一半粉漿倒入烤模(EC用長方形迷你矽膠模)，平均地洒上熟紅豆粒(份量隨意)，再倒入餘下粉漿，將烤模往枱上拍幾下震破粉漿內的大氣泡。

Bake until a wooden skewer inserted into the center of rice cake comes out clean, about 35 to 40 minutes in my oven. Broil for a few minutes until golden brown.on top.
放入焗爐焗至竹籤插入取出不沾粉漿(EC家中焗爐約需35-40分鐘，請自行調整時間)，轉開上火將表面烤至金黃色。

Transfer pan to wire rack to cool slightly before unmolding. Slice into pieces and serve warm. If the top crust becomes soft the next day, simply toast the rice cake in the oven for 5 minutes to regain crunchiness..
取出鋼架放涼，稍放凉後可切件享用，隔了夜的年糕若已變軟，只需在焗爐內翻烘五分鐘即可回復鬆脆！

Baked Red Bean and Coconut Sticky Rice Cake (Nian Gao) 焗紅豆椰汁糕 (烤年糕)