Happy Chinese New Year everyone! Wish all of you healthy and joyful in the year of the Pig. If you have been eating traditional steamed sticky rice cake these couple of days, definitely try the baked ones that I am sharing today! I first blogged about it back in December, 2015 and it was super easy to make (my kids who were 3 and 6 that time helped me with the mixing). This sticky rice cake has a soft and chewy interior and the outside is crunchy. I used cooked whole red beans last time (read about my blog post, Baked Red Bean Coconut Sticky Rice Cake) and this time I’m being lazy and simply used ready-made red bean paste. Since red bean paste is thicker and denser, the rice cake has to be baked in two stages or else the red bean paste may simply sink to the bottom. So instead of sharing the older recipe link on my Facebook Page I decided to write a separate post about this.
恭喜發財！祝大家豬年身體健康，萬事如意！倘若這幾天都在吃傳統的蒸年糕，那便要試試EC今天分享的烤年糕了！烤年糕做法 十分容易，食譜首次出現於2015年尾，那時兩個孩子們只有三歲和六歲，粉漿大部分都是他們為EC預備的。烤年糕外脆內軟十分好吃，之前配方使用煮淋的原粒紅豆(詳細做法可參考焗紅豆椰汁糕 (烤年糕))，這次EC比較懶使用了市售紅豆餡。 紅豆餡比較杰和重身，做夾餡時要分開兩次入爐焗以免餡料沉底。EC認為重新編寫做法另寫網誌比較方便大家參考。
The sticky rice cake was baked in 7” aluminum foil pans that I purchased from Chinese grocery store. They already came with lids so made it handy for gifting. The recipe below is good enough to make two. The aluminum foil pans sold in Hong Kong are much deeper than the ones I got here in Toronto. For deeper pan size feel free to check out this Facebook Page post that I wrote two years ago when I visited Hong Kong during CNY. If you would like to make your own red bean paste, follow the red bean paste instructions from my blog post, Green Tea and White Chocolate Mousse Cake with Red Bean Filling.
Baked Coconut Sticky Rice Cake with Red Bean Paste (Nian Gao)
For two 7” round aluminum foil cake pans
120 g demerara sugar
200 g milk
280 g coconut cream
90 g grapeseed oil (or any light-tasting oil)
2 large eggs
320 g glutinous rice flour
80 g rice flour
1 tsp baking powder
300 g red bean paste
Notes: The eggs I use are 50 to 55 g each without shells
Preheat oven to 325ºF/165ºC. Grease the bottom and sides of the foil pans. Set aside.
Combine sugar, milk and coconut cream in a saucepan and cook over medium-low heat until sugar is dissolved. When mixture is no longer hot, whisk in the oil and eggs until combined.
Combine and sift the flours and baking powder in a large mixing bowl and make a well in the center. Pour in the above mixture and whisk until smooth and thoroughly combined. Strain batter to get rid of any lumps if needed.
Fill each pan to ⅓ full. Place in the oven and baked for 12 – 15 minutes until the surface is firm.
Remove from oven and evenly spread on the red bean paste while leaving the edges clear. Fill pans with remaining batter. Tap pans against the counter top several times to get rid of any large bubbles.
Continue to bake until the top is light golden and a wooden skewer inserted into the center of rice cake comes out clean, about 45 to 50 minutes more in my oven. Adjust baking time according to your own oven.
Transfer pans to wire rack to cool. Slice into pieces and serve warm. If the top crust becomes soft the next day, simply place the sticky rice cake in the oven and bake at 300ºF/150ºC for 5 to 10 minutes to regain crunchiness.
For a more golden brown color, raise oven temperature to 350ºF/180ºC during the last 8 to 10 minutes of baking.
To prevent condensation, add the lid only when the sticky rice cake has cooled completely.
I made this in Hong Kong two years ago.
If you want to republish this recipe, please link back to this post.
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