Baked Coconut Sticky Rice Cake with Red Bean Paste (Nian Gao) 焗紅豆椰汁年糕

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.
為了方便送禮,EC在唐人超市購買了七寸帶蓋錫紙糕盆焗製年糕,而食譜則是兩個糕盆份量。香港的錫紙糕盆比多倫多售賣的深,若照香港糕盆尺寸的話可參考兩年前EC回港過年時在Facebook專頁發表的這篇文章。 自製紅豆餡的話則可參考紅豆綠茶白朱古力慕絲蛋糕(紅豆餡)內的紅豆餡做法。


Baked Coconut Sticky Rice Cake with Red Bean Paste (Nian Gao)
焗紅豆椰汁年糕

For two 7” round aluminum foil cake pans
兩個7“圓形錫紙糕盆份量

Ingredients

120 g demerara sugar
240 g milk
240 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
200 g red bean paste
Notes: The eggs I use are 50 to 55 g each without shells

材料

原蔗糖 120克
牛奶 240克
椰漿 240克
葡萄籽油(或任何淡味食油) 90克
大蛋 2個
糯米粉 320克
粘米粉 80克
泡打粉 1茶匙
紅豆餡 200克
註:EC用的大蛋每隻淨重約50-55克

Directions 做法

Preheat oven to 325ºF/165ºC. Grease the bottom and sides of the foil pans. Set aside.
焗爐預熱325ºF/165ºC,糕盆掃油備用。

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.
小鍋中加入原蔗糖、牛奶及椰奶開中小火煮至糖溶,放至微暖後加入油及蛋拌匀。

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.
粉類混合過篩放入鋼盆中,中開一穴倒進液體混合物,用蛋拂攪拌至順滑無顆粒,如有需要可過篩一次。

Fill each pan to ⅓ full. Place in the oven and baked for 12 – 15 minutes until the surface is firm.
將粉漿倒入糕盆至三份一高度,入爐焗12至15分鐘至表面結實。

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.
取出後平均地抹上紅豆餡(邊緣要留空),平均倒入餘下粉漿覆蓋表面,將糕盆往枱上拍幾下敲走大氣泡。

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.
放入焗爐焗至表面微微金黃和竹籤插入取出不沾粉漿(EC家中焗爐需多焗45-50分鐘),各家焗爐有别請自行調整時間。

20190211_142729-01.jpeg

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.
取出放鋼架放涼後可切件享用,隔了夜的年糕表面會變軟,只需在焗爐內300ºF/150ºC翻烘5至10分鐘讓表面回復鬆脆即可。

For a more golden brown color, raise oven temperature to 350ºF/180ºC during the last 8 to 10 minutes of baking.
若要表面顏色更金黃可在末段大約八至十分鐘時將爐溫提高至350ºF/180ºC。

20190211_143040-01.jpeg

To prevent condensation, add the lid only when the sticky rice cake has cooled completely.
待年糕完全放涼後才可放上蓋子,否則會有水氣。

I made this in Hong Kong two years ago.
兩年前在香港過年時的作品。

If you want to republish this recipe, please link back to this post.
版權所有,如需引用,請註明出處

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