As promised from my previous posting, here is the very popular Baked Nian Gao Recipe. This version is made with coconut milk, which isn’t conventional and adapted for some of my Western friends. You can use this basic recipe and add cooked red beans or red bean paste. Just make sure to use only regular milk instead of the coconut milk.

Ingredients:

• 1 Bag (16oz) Glutinous rice flour (available in Asian supermarkets, currently in a clear plastic bag with green ink
• 1/2 C to 3/4 C  Vegetable Oil
• 3 Large eggs
• 1 can of coconut milk + regular milk to make a total of 2 1/2 C of liquid
• 1 1/2 C to 1 3/4 C of granulated sugar (personal taste)
• 1 tsp baking soda
• 1 tsp vanilla extract
• 3/4 C of coconut flakes, lightly toasted (optional)

Directions:

1. Preheat oven to 350
2. Prepare a 9×12 pan by spraying with non stick cooking oil
3. In a separate bowl, pour all ingredients together
4. Use an electric mixer, beat everything on medium speed so not to splatter the rice flour, once everything is incorporated, continue to beat on high speed for about 2 minutes or until all the lumps are out.
5. Pour the batter into the prepared pan
6. Bake in the 350 oven for about 40 minutes or until the chopstick insert comes out clean
7. Cool for about 5-10 minutes and invert the rice cake onto a plate
8. Sprinkle toasted coconut on top, slice, and enjoy warm.

For a nicer presentation, cut into 1 inch cubes and place in cupcake liners.