I just love nian gao, either baked or steamed. Of course if I have to make it myself, I would prefer an easy recipe. Got this nian gao recipe from Lin, courtesy of her co-worker. But no clue why mine looks so different from her. I did omit the red bean paste, perhaps that's why my nian gao is so flat.
I also added Gula Melaka into the brown sugar and baked it in my new convection oven. Since my convection oven automatically lower the temperature to 325'F, it also took longer to bake. I ended out baking mine for 65 mins. The top is crusty brown and inside is soft and a little chewy. The sweetness is just nice and overall I like it. See that big slice on top, I ate two of those!!
Haven't pan-fry it with egg batter yet. Will see how long it keeps and whether the texture will be different as the days go by.
Oh, next time I would probably use 2 smaller pans to achieve the height that I want.
Baking Temperature ~ preheated 350°F / 180°C oven
1 lb (500g) glutinous rice flour
2 ½ cup milk
1 cup vegetable oil
¾ cup brown sugar
¾ cup sugar
½ can (15 oz) red bean paste
1. Grease a 9 x 13-in pan. Set aside.
2. Combine all ingredients, except red bean paste.
3. Beat the mixture with a beater, mixing well.Pour ¾ of the batter into the prepared tin.
4. Bake for 10 minutes. Remove pan from oven, put spoonfuls of red bean paste all over the baked batter.
5. Cover the remaining ¼ of the batter on top of the red bean paste & continue to bake for 60 minutes.