Orange-Flavored Baked Chinese New Year Cake (Nian Gao)
Recipe from my mom and Woks of Life
- 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
- Zest of half an orange
- 1/2 teaspoon allspice
- 1/2 teaspoon ground ginger
- 1 teaspoon molasses
1. Preheat oven to 350°F. Grease a 9″x 9″ baking pan thoroughly.
2. Beat the butter until creamy, then beat in all the other ingredients. The batter will be runny, and it’s fine if there are little pieces of butter floating in it.
3. Pour batter into prepared pan and bake for 50-60 minutes until the top is golden brown. Don’t worry if a tester comes out with nian gao on it still; that’s expected. It’s also difficult to over-bake – you’ll just get a crackly, crunchy layer on top that has a great texture. When done, the cake will be sort of jiggly and (what else?) sticky.