Easy Baked Sticky Rice Cake (Nian Gao)
This Baked Sticky Rice Cake is a simple yet flavorful dessert with a soft, chewy texture and a golden, fragrant crust. It's made with glutinous rice flour, milk, and a touch of sweetness. Enjoy the beautiful aroma and delightful texture with every bite!
Servings: 4
Ingredients
- 240 g glutinous rice flour
- 5 g baking powder
- 2 eggs
- 200 g milk
- 60 g corn oil
- 40 g zero-calorie sweetener or regular white sugar as a substitute
- Dried cranberries to taste
- Sesame seeds a little, for decoration
Instructions
Prepare the Batter:
- Crack 2 eggs into a bowl. Add 60g of corn oil, 40g of zero-calorie sweetener, and gradually pour in 200g of milk. Whisk everything together using a hand mixer or chopsticks until the sweetener is fully dissolved. Then, add 240g of glutinous rice flour and 5g of baking powder, stirring well until smooth and lump-free. Fold in the dried cranberries, ensuring they're evenly distributed.
Prepare the Baking Pan:
- Line your baking pan or dish with parchment paper or lightly grease it with a thin layer of corn oil to prevent sticking. Pour the batter into the pan and smooth the surface with a spatula to ensure even distribution.
Decorate the Surface:
- Sprinkle a small amount of sesame seeds on top of the batter to add a decorative touch and enhance the flavor.
Bake:
- Preheat your oven to 170°C (about 5-10 minutes). Once preheated, place the pan with the batter in the middle rack of the oven. Set the baking time to 35 minutes. Keep an eye on the cake, and when the surface turns golden and the cake has risen, it's done!
Cool and Unmold:
- After baking, remove the pan from the oven and place it on a cooling rack to cool naturally. Once cooled, cut it into your desired size, and it's ready to serve.