Name: Sichuan Baked Sticky Rice Cakes
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Ingredients: 1 cup Sugar; ⅓ cup Vegetable oil; 2½ cup Whole milk; 16 oz Glutinous Rice Flour (1 bag); ½ cup Sesame seeds

Nan Gao – This Lunar New Year staple traditionally takes at least a day to steam and properly cool. Throw in baking in western ovens and the desert’s beautiful sticky sweetness remains untouched and just like grandma used to make.

Sichuan Baked Sticky Rice Cakes

You don't have to wait for Chinese to make these luscious sweet bites. There really easy to make and are equally great for a weekday desert or afternoon snack. Feel free to add nuts, fruits, or red bean paste into the batter right before baking.

5 from 1 vote

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Course: Dessert, Snack

Cuisine: Chinese, Sichuan, Western China

Prep Time: 5 minutes

Cook Time: 50 minutes

Total Time: 55 minutes

Servings:

Author: My Hungry Traveler

Equipment

Large bowl
Wooden spoon
9 x 13-inch Baking pan

Ingredients

1 cup Sugar
⅓ cup Vegetable oil
2½ cup Whole milk
16 oz Glutinous Rice Flour (1 bag)
½ cup Sesame seeds

US Customary – Metric

Instructions

Preheat oven to 350°F (175 °C). Grease the baking pan.
Combine sugar, oil, and eggs in a large bowl with a wooden spoon. Gradually mix ⅕ of the milk followed by ⅕ of the rice flour. Mix until rice flour is wet but a bit lumpy. Continue alternating until no more milk or rice flour remains. Sprinkle sesame seeds over top. Be careful not to overmix.
Pour batter into baking pan and bake for 50 minutes. Edges will have browned slightly and top should have set. Remove from oven and let cool for an hour. Slice and plate square, then serve or store in a sealed container on the counter for up-to 3-4 days.