Asian – Cake – Oven red bean rice Cake 9.5/10 February 26 2009

http://tonglun.spaces.live.com/blog/cns!5CEFA359B5CC60B!474.entry

(72% glutinous rice flour, 28% rice flour) + milk, egg etc

豆沙米糕

原料:

• 2 cup 糯米粉                           ¼ cup
• 3/4 cup 白粘米粉                    0.18  cup
• 2 鸡蛋                                     0.5
• 1 + 2/3 cup 牛奶                     0.41 cup
• 3/4 cup 沙拉油                        0.18 cup
• 1 tsp Baking Power                  ¼ teaspoon
• 3/4 cup 糖                                0.18 cup
• 1 cup 豆沙                               ¼ cup

做法

1. 豆沙以外的所有原料混合在一起。 可以先放1cup牛奶，等搅成很厚的糊糊状后再分几次加入剩下的牛奶。这样搅出来的糊糊比较均匀。
2. 烤箱预热350F. 找至少9寸大的烤盘, 倒入一半的米浆烤20分钟。

取出烤盘，再烤好的饼上抹一层豆沙馅， 再倒入另一半米浆， 烤30-35分钟

Conclusion

Wow,…this tasted like a fried nian gao..perhaps with just a little bit more oil. The batter was not thick or runny, something in between. I wasn’t sure that it would puff out, but it did, so I was quite surprised. The recipe was accurate in terms of every proportions, though a little bit more water could have been added. Instead of milk, I diluted cream, because I didn’t have milk, and it turned out fine too. Umm, it didn’t taste cloying or sticky. It was sticky yes, but the addition of rice flour really mellowed the stickiness out, and the red bean, which I should have added more, balanced the overall stickiness of the texture. I added some icing sugar to the red bean mix which was a good idea, because overall the dough itself wasn’t that sweet. Don’t make the red bean paste too sweet. This recipe was pretty much perfect. The addition of egg also made it taste like it was fried with egg. Very nice. The timing of the baking was also perfect too, even though I reduced the size of the recipe.