Nian Gao

Name: Nian Gao
Ingredients: 3 tablespoons unsalted butter, melted, plus extra for coating the baking dish; 4 large eggs; 1 pound sweet rice mochiko flour (about 3 cups); 3 cups whole milk; 2 1/2 cups granulated sugar; 1 teaspoon almond extract; 1/4 teaspoon fine table salt; 2 tablespoons toasted sweetened coconut; 2 tablespoons toasted almond slices; 2 tablespoons toasted sesame seeds

10 ingredients

10 steps

Ingredients

3 tablespoons unsalted butter, melted, plus extra for coating the baking dish
4 large eggs
1 pound sweet rice mochiko flour (about 3 cups)
3 cups whole milk
2 1/2 cups granulated sugar
1 teaspoon almond extract
1/4 teaspoon fine table salt
2 tablespoons toasted sweetened coconut
2 tablespoons toasted almond slices
2 tablespoons toasted sesame seeds

Directions

1

Preheat the oven to 325.
2

Butter a 9-inch round cake pan.
3

Break the eggs in a large bowl, and lightly whisk.
4

Add the flour, milk, sugar, melted butter, almond extract and salt.
5

Whisk until the mixture is smooth.
6

Pour the mixture into a 9-inch round cake pan and place in the oven.
7

Bake for 30 minutes.
8

Remove the dish from the oven and sprinkle the toasted coconut, almond slices and sesame seeds on top.
9

Continue to bake for about 25 minutes, until the cake is set and golden brown.
10

Remove the cake from the pan, let it cool for 15 minutes before serving.