Sweet Sticky Rice Cake 甜年糕 

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DESCRIPTION

Sticky rice is also known as glutinous rice or sweet rice. Sticky rice cake is a staple for the Chinese New Year Festival. It comes in many forms and varieties, most of which are made from sticky rice flour, often in combination with other ingredients such as red bean paste, peanuts, and sesames. Some varieties are used in savory dishes, while others are sweetened and made into desserts. This recipe belongs to the latter. 

ingredients 

  • 1 bag of sticky rice (glutinous rice) flour (green package, 16 oz. bag, see picture on next page), available at most Asian grocery stores. In Stevens Point, you can find that at the Asian American Market on Stanley Street. 

  • 1 cup of sugar (can reduce to ½ cup if you do not want it too sweet) 

  • 1 teaspoon of baking powder 

  • 3 eggs 

  • 2 cups of milk 

  • 1 cup of cooking oil (vegetable, corn, or canola; not olive) 

  • Baking spray 

  • A pinch of wheat flour 

  • ½ to 1 cup of sweetened coconut flakes (optional) 

  • 1 tablespoon of white sesame seeds (optional) 

  • 1 baking pan (13” x 9”), preferably non-stick, but regular ones work too. 

 

INSTRUCTIONS 

  • Mix #1-6 well to get a smooth texture. An eggbeater works. 

  • (Optional) Add #9 and mix well. 

  • Preheat oven to 350 degree. 

  • Spray bottom of baking pan with baking spray and then sprinkle a pinch of wheat flour to prevent the rice cake from sticking to the pan. 

  • Pour all mixture into the baking pan. 

  • (Optional) Sprinkle #9 evenly on top. 

  • Bake for 35-45 minutes at 350 degrees. Use a toothpick to test the center part. If the toothpick comes out clean, the cake is done. Baking time may vary depending on your oven temperature. 

  • (Optional) Broil for 2-3 minutes if you want a crispy top. 

  • Cut into squares to serve.