Last night, I had a craving. Ana A. once shared a recipe for her mom’s Chinese New Year cake (back in the day when we were both really into Chinese Culture Club), and ever since that first bite, its been my favorite recipe for Nian Gao.
Here’s the recipe (doctored with some coconut milk and brown sugar. Use regular milk for a health-friendly version)
1 pckg (16 oz) glutinous rice flour
1 cup whole milk
1 can Coconut milk
1 stick butter/margarine (or 1/2 cup oil)
1 cup white sugar
1 1/2 cup brown sugar
2 tsp vanilla
2 tsp baking powder
Mix the wet and dry ingredients separately. Stir together, incorporating the wet mixture into the dry mixture and pour into a *very* well-buttered pan. Bake at 350 for 45 minutes to an hour, or until the top forms a crackly crust and the side of the cake pulls away from the pan.