baked chinese new year cake
Chinese New Year cake is known in Mandarin as nian gao (“higher year”), and eating a piece of it is supposed to improve your luck in the coming year. Similar in texture to mochi, this authentic version is a baked coconut cake that has a moist, almost bouncy quality and texture.
prep time
10 Min
cook time
45 Min
method
Bake
yield
16 serving(s)
Ingredients
- 2 tablespoons shredded, sweetened coconut
- 4 - large eggs
- 1 pound rice flour (about 3 cups)
- 3 cups whole milk
- 2 1/2 cups granulated sugar
- 3 tablespoons unsalted butter, melted, plus extra for coating the baking dish
- 1 teaspoon coconut extract
- 1/4 teaspoon fine salt
How To Make baked chinese new year cake
-
Step 1Heat the oven to 350°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with butter; set aside.
-
Step 2Place the coconut in a single layer on a small baking sheet and bake until toasted and golden brown in color, about 5 minutes; set aside.
-
Step 3Place the eggs in a large bowl and lightly beat to break up the yolks. Add the remaining ingredients and whisk until smooth, about 2 minutes.
-
Step 4Pour the mixture into the prepared dish and bake for 25 minutes. Sprinkle with the toasted coconut, rotate the dish, and bake until the edges are just starting to brown and the top is just set (a bubble may form, but it will flatten as the cake cools), about 20 to 25 minutes more.
-
Step 5Remove from the oven and let cool for 30 minutes before serving. Wrap leftovers tightly with plastic wrap and refrigerate.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT
Just A Pinch Sweepstakes