This is the new way to make yearly cake (Nian gao) for lunar new year. Unlike the traditional yearly cake which is very tender, it is crispy on the outside and soft on the inside. It is very delicious, but it is easier to make than the traditional method. It does not need to pan fried with oil after cooked. You can eat it right the way when it is out of the oven

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Prep Time15

Cook Time45

Total Time1

Course: Cake

Cuisine: Fusion

Calories(per serving): 800

Servings: 1 pcs

Ingredients

▢ 2 pcs egg (about 50g each)
▢ 300 ml coconut milk (fig1)
▢ 200 g glutinous rice flour (fig2)
▢ 140 g sugar
▢ 1 tbsp vegetable oil (or any other mild flavor oil)

Makes: 8 x 8inch rectangle

Instructions

Preheat the oven at 185°C/365°F. Combine the sugar and coconut milk. Heat it up until sugar is dissolved (Don't bring the coconut milk to boil)
Combine the oil with glutinous rice flour. Add coconut milk in 3 separated times. Mix it well. Then add in egg and mix all together until smooth
Sieve the mixture. Put the mixture into the greased tin foil baking tray
Put in the oven, bake at 185°C/365°F for 40-45 minutes or until golden brown