Chinese Baked Red Bean Nian Gao (Red Bean Mochi Cake)
Course: Chinese New Year
Cuisine: Chinese
Prep Time: 15 minutesminutes
Cook Time: 50 minutesminutes
Total Time: 1 hourhour5 minutesminutes
Servings: 10servings (8-inch round cake)
Calories: 297kcal
Author: Marvellina
Soft and chewy Chinese-style nian gao (sticky rice cake/mochi cake) is studded with sweetened red beans and baked. The recipe is incredibly easy to put together and is naturally gluten-free.
Preheat oven to 350 F. Melt 20 gr of butter on a small pan, let it cool down a bit. Mix all the wet ingredients and whisk to combine
Mix all the dry ingredients in a large mixing bowl. Make a well in the center and pour in the wet ingredients while whisking until you get a smooth runny batter. Strain this batter if you see any lumps. The batter should be smooth and runny
Grease the bottom and the side of a 7 or 8-inch round pan. 7-inch pan will yield a bit taller cake. Pour half of the batter into the pan and then use a spoon to top with 3/4 of the red beans. Gently pour the rest of the batter. Top with the rest of the red beans and bake in the preheated oven, 3rd rack from the top for 45-50 minutes or until the side is lightly golden brown and the top is dry to touch and no longer jiggly
If you insert a toothpick in the middle of the cake, it may have some sticky crumbs but it shouldn't be wetLet the cake cool down for at least 1 hour before attempting to cut
Serve as is or you can cut the cake into slices and pan-fry on the pan