I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too!



Saturday, February 11, 2017

Baked Nian Gao

Nian Gao means "higher year", a good wish for Chinese New Year. This recipe is non-traditional as a proper New Year's cake is steamed not baked. But I thought the baked version would be easier for my first attempt.


1 heaping tbsp shredded coconut
2 large eggs
1/2 lb white rice flour (about 1 1/2 cups)
1 1/2 cups milk
1 cup white sugar
1/4 cup brown sugar
1 1/2 tbsps melted butter
1/2 tsp coconut or vanilla extract
1/8 tsp salt 
1/4 - 1/2 cup chopped dates

Butter an 8 X 8" baking pan.

Toast the coconut in a frying pan and set aside.

In a large mixer bowl whisk eggs, milk and sugars together, then add the milk, melted butter and extract. Finally add the rice flour and salt and whisk for 2 minutes.

Pour into the prepared pan 

and sprinkle with coconut and chopped dates. 


Place pan on the middle rack in a 350 F oven for 45-50 minutes, until the edges are browned and the middle bubbles up a little.

Let cool 1 hour, run a knife under hot water and dry, then cut your Nian Gao into squares.


Look at that golden edge! 


And the creamy top!


Let's just admire that crusty golden edge again...



Original recipe from Chowhound - Baked Chinese New Year Cake

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