Nyangao

Votes: 1

Time: 1 hour 15 minutes
Complexity: easily
Servings: 6

This is a lighter version of the traditional Chinese rice cake, baked in the oven instead of steamed. Nianggao is typically prepared for holidays, and eating it during Chinese New Year is believed to bring good fortune to the year. The key ingredient in this sweet, dense, and sticky cake is mochiko, a sweet rice flour that gives it a fun and unusual texture. The cake is garnished with coconut flakes and flaked almonds, which add a crisp, crispy contrast to the delicate dessert.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g mochiko rice flour (about 3 cups)
2.5 cups of sugar
0.5 tsp coarse salt
4 large eggs, lightly beaten
3 cups whole milk
3 tablespoons unsalted butter, melted
0.5 tsp almond extract
1/4 cup toasted sweet coconut flakes
2 tablespoons toasted sliced almonds

Ingredient Substitution Suggestions

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Recipes with similar ingredients: rice flour, eggs, milk, coconut flakes, almond

Cooking the dish according to the recipe:

Preheat oven to 160°C. Spray a 22cm cake pan with cooking spray, line it with a circle of parchment paper, and place it on a baking sheet.
In a large bowl, whisk together the rice flour, sugar, and salt. In a separate bowl, beat the eggs, then whisk in the milk, butter, and almond extract. Gradually add the liquid mixture to the dry mixture and knead until smooth. Pour the batter into the prepared pan.

Bake for 25 minutes, then sprinkle with flaked coconut and sliced almonds. Return the pan to the oven and bake until the cake is set and the top is starting to darken, another 35-40 minutes. Let cool completely in the pan.
Transfer the pie to a serving platter. Serve. Leftovers can be stored for 2-3 days in an airtight container or tightly wrapped in plastic wrap.

Categories:

recipe / Oven / Winter dishes / Festive dishes / New Year / Desserts / Sweet pies, tarts and casseroles / Chinese cuisine