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
- Large bowl
- Wooden spoon
- 9 x 13-inch Baking pan
- 1 cup Sugar
- ⅓ cup Vegetable oil
- 2½ cup Whole milk
- 16 oz Glutinous Rice Flour (1 bag)
- ½ cup Sesame seeds
- 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.