MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sticky Rice And Almond Cake (Nian Gao)
Categories: Cakes, Rice, Grains
Yield: 7 servings

1 lb Chinese brown sugar
+=or=+
2 c (packed) lt brown sugar
1 lb Sweet (glutinous) rice
- flour
5 tb Oil; more for greasing
2 ts Almond extract
1 lg Egg; lightly beaten
Toasted sesame seeds;
- garnish

In a small saucepan, combine the sugar with 2 cups water
over medium-high heat and cook, stirring occasionally,
until the sugar dissolves, about 8 minutes. Remove the
pan from the heat and let the syrup cool.

Place the rice flour in the bowl of a stand mixer fitted
with a paddle. With the motor running on medium-low
speed, slowly drizzle in the syrup and mix until smooth.
Pour in 2 tablespoons oil and the almond extract and
continue beating until the batter is evenly combined.

Grease a 9" cake pan with oil then pour in the batter.
Set a bamboo steamer over 1 inch of simmering water in a
wok, and place the cake pan in the steamer. Cover and
steam the cake, replenishing water as needed, until the
cake is firm, about 3 hours. Uncover the steamer,
transfer the cake to a rack, and let cool until cake can
be handled. Slice the cake into wedges and serve. half
then cut each half crosswise into 1/2-inch-thick slabs.

For leftover cake, cool completely, then cut in 1/2"
thick slabs. In a large nonstick skillet, warm the
remaining 3 tablespoons oil over medium-high heat.
Working in batches, dredge the cake slices in the egg
and cook, flipping once, until golden brown on both
sides, about 1 1/2 minutes. Transfer the slices to a
serving platter, sprinkle with sesame seeds, and serve
while hot.

Serves: 6 - 8

RECIPE FROM: https://www.saveur.com

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