Okay so sticky cake is only what I translate this as. It seems that whenever the chinese name foods cake, it’s not actually the stereotypical soft, fluffy, thickly frosted cakes that are so common in America. This particular cake is apologetically bouncy, squishy, and chewy.
Nian gao is essentially a mix between mochi and a blondie. Their baby somehow had cake-like characteristics. 😛
that picture is basically showing how i take pictures -on my tippy toes because i’m short 😉
Also funny story (at least to me, it might not make sense to you), I wanted to put the chinese characters on this post and I didn’t know which ones they were (because some characters sound exactly the same in chinese but are completely different) so I went to ask my mom because moms know everything, right? Well, she wrote down 年糕, and I asked her if she was sure that she got the right 年. Apparently she wasn’t sure. 😐 I searched it up later and it turns out she was right which means this actually roughly translates to “yearly cake” but I like the sound “sticky cake” better. 😛
I realized this weekend that I don’t really have any simple, traditional recipes on here that make me think of home. While this mochi-blondie mix of a cake isn’t necessarily one of them, it is certainly one of my favorite cakes for the unique, moreish texture and the ease of preparation. It’s really unbeatable.
// I got this recipe from a friend of ours.
// I split this up among three pans and topped one with coconut. Another I stirred in about 1/2 a tsp of matcha and lined the pan with dollops of red bean paste. The last one was plain because plain is actually pretty great！:D
- 4 1/2 cups glutenous rice flour
- 3 eggs
- 1.5 cup sugar
- 2 cups milk
- 1 stick of non salt butter
Preheat the oven to 380 F.
Mix everything together in a large bowl.
Pour into an oiled 9 x 13 baking dish (I like to line mine with parchment paper).
Bake for 1 hour.