Sweet and chewy, Nian Gao is traditionally eaten during Lunar New Year and has many variations. Soft like a mochi cake, this delicious baked recipe adds a velvety crunch and a hint of exotic vanilla from the Happy Nut macadamias adorning its crusty top. Naturally gluten-free, it's a treat for almost anyone and any time of year!
INGREDIENTS
225g pack of Vanilla Happy Nut Macadamias, shelled and chopped
340g coconut milk
2 eggs, beaten
25g butter, melted
220g glutinous rice flour
175g sugar
Pinch of salt
METHOD
Preheat your oven to 180*C and grease a 20cm round baking pan with 5g of the melted butter.
Combine the rest of the melted butter, the eggs and coconut milk in a bowl and whisk. In another bowl, sift the rice flour and add the sugar and salt. To make the batter, pour in the wet mixture and whisk until smooth and any lumps are gone.
Pour the batter into the greased baking pan and bake for 30 minutes. After this time the cake will have risen, but not cooked through. Remove from the oven and sprinkle with macadamias.
Return to the oven and cook for a further 15-20 minutes, or until the nuts have turned golden brown and the middle of the cake is firm.
Let it cool completely before serving. Enjoy!
