Baked Nian Gao

Classic Nian Gao is a steamed cake that does not contain eggs, milk or other ingredients typically found in a standard cake batter, Baked Nian Gao, on the other hand, is a good recipe for those who are uncomfortable with steaming and prefer a more "cake-like" cake batter.

The two main ingredients in Nian Gao -- baked or steamed -- are red azuki beans and glutinous rice flour, also called sticky rice flour. Both are available in Chinese/Asian supermarkets.​

Baked Nian Gao (Chinese New Year Cake) Recipe

Preheat oven to 350 degrees Fahrenheit. Use a paper towel to rub a small amount of oil over a 9 X 9-inch baking pan or spray the pan lightly with Pam. (Note: you can also use a deep-sided 9 X 13-inch baking dish).

Mix everything but the beans with an electric mixer at medium speed for 2 minutes.

Beat for 2 more minutes at high speed. The batter should have a milkshake-like consistency.

Spread 1/2 to 3/4 of the batter on the bottom of the baking pan.

Bake in the preheated oven until the batter is just beginning to set (about 10 minutes). Remove the pan from the oven.

Add the red azuki beans. Since the batter isn't fully set, the beans will sink in a bit -- this is fine. Don't worry about trying to spread them out in an even layer over top.

Add the remaining batter over top of the beans. Bake in the oven at 350 degrees for 30 to 40 minutes -- the Baked Nian Gao is done when a chopstick or toothpick inserted in the middle comes out clean.

Cut the cake into equal pieces (not too large, as it is rather heavy) and serve. Enjoy!

• The Kitchen God and Sticky Cake (Nian Gao)
• Steamed Nian Gao Recipe
• Symbolic Chinese New Year Food