Recently I had a dessert called schweji at a Burmese restaurant. This is a small cake made with cream of wheat or semolina flour that has raisins and a topping of poppy seeds. Since today is Chinese New Year, I adapted a family nian gao recipe to make a gluten-free, schweji-inspired cake.
- The schweji is coconut flavored, but the flavor of sticky rice is so strong that it will completely overwhelm coconut milk. So you might as well use regular milk here.
Burmese-Inspired Chinese New Year Cake (Nian Gao)
Adapted from a family recipe
Yield: 9″x9″ cake
- 1 lb sticky rice flour (I like to use a Thai brand, Erawan)
- 3 eggs
- 1/4 cup butter (or margarine), softened
- 2 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 3 cups milk
- 1 cup raisins
- poppy seeds for topping
- Preheat oven to 350°F. Grease a 9″x 9″ baking pan.
- Beat the butter until creamy, then beat in the other ingredients. The batter will be runny, and it’s fine if there are little pieces of butter floating in it.
- Scatter raisins evenly across bottom of baking pan.
- Pour batter into prepared pan.
- Sprinkle top with poppy seeds and bake for 50-60 min until the top is golden brown. When done, the cake will be sort of jiggly and (what else?) sticky.