Monday, January 23, 2012

Chinese New Year Cake

With CNY coming up, I decided to attempt CNY cake (aka. Leen go)! CNY has always been a favorite of mine, and I look forward to eating it every year! Since I was away from home this year, I decided to try to make one myself. The traditional Cantonese version is usually store bought and very difficult to make on your own. It comes in a hard, solid block, and you need to fry it before you eat it. It actually isn't really a "cake" in a traditional sense, at all, and has a sticky, chewy, glutinous texture. A few years back, a friend of mine introduced me to a baked version of CNY cake, which wasn't too bad. This version is sort of a mix between the texture of a normal western style cake and the traditional CNY cake. It tastes just as delicious, and you can eat a lot more of it than the traditional leen go because its a lot less rich, and doesn't sit in your stomach like rocks.

The recipe for it is:
  • One package of 16 oz. Mochiko sweet rice flour (glutinuous rice flour)
  • 3/4 cup of vegetable oil
  • 3 eggs
  • 2 1/2 cups milk
  • 1 1/2 cups of sugar (This is the amount I used, which ended up being not TOO sweet. you could use more if you prefer it to be sweeter)
  • 1 tbsp baking soda
(This makes roughly three pie pans worth)

Mix everything together with an electric mixer at medium to high speed until smooth (roughly around 3-5 minutes), and pour into an aluminum cake pan. Then bake in the oven preheated at 350 degrees for about 45 minutes to an hour, testing for doneness with a fork. I actually left mine in a bit longer than an hour, so the edges were a bit crunchy, but it still tasted great. The great thing about it is I don't think this type of flour can "burn" but I'm not totally sure. Just don't leave it in there for like 3 hours.

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