Chinese red bean nian gao (紅豆年糕)
A traditional sticky red bean nian gao that is reminiscent of mochi and symbolizes prosperity.
melted and cooled to room temperature
1 and 1/4
milk of choice
pound (16 ounces)
glutinous rice flour (can find in most Asian grocery stores)
can (18.75 ounces)
red bean paste or sweetened red beans
Preheat your oven to 350 degrees F. Generously grease or line a standard 9"x13" baking pan and set aside.
In a large bowl, mix together the butter, sugar, eggs, vanilla and milk. Slowly fold in the glutinous rice flour and baking powder and mix vigorously until most of the lumps are gone.
Transfer the batter to your prepared baking pan. Drop spoonfuls of red bean paste on top of the batter.
Bake in your preheated oven for about 60-70 minutes or until the cake starts pulling away from the sides and the tops and edges start to turn golden.
Allow the cake to cool to room temperature before slicing and serving.
The cake is best served the day of and will start to harden overnight. Keep this stored, covered, at room temperature.
Recipe from Eva Bakes