Nian Gao (Aka Mochi Cake)

• 1/2 cup unsalted butter, melted and cooled to room temperature
• 1 1/4 cups sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 3 cups milk, warmed to a little hotter than a fever
• 1 pound glutinous rice flour
• 1 teaspoon baking powder
• 1 can (18.75 oz.) red bean paste or sweetened red beans

1. Preheat oven to 350 u0b0F. Grease a 9x13 inch baking pan.
2. In a large bowl, mix together the butter, sugar, eggs, vanilla and milk. Stir in the rice flour and baking powder and mix until there are barely any lumps. Pour the batter into the prepared pan.
3. Drop red bean paste by scant teaspoonfuls onto the top of the cake. If spoonfuls are too big, the filling will sink to the bottom.
4. Bake for 1 hour and 10 minutes in the preheated oven, or until cake springs back when lightly touched. It should be golden.
5. Serve small slices of this very rich cake at room temperature or slightly warmed.
6. For extra decadence, you can slice the nian gao into thin slices, dip them in beaten egg, and pan-fry for Cantonese-style nian gao.

unsalted butter, sugar, eggs, vanilla, milk, rice flour, baking powder, red bean

Taken from food52.com/recipes/19522-nian-gao-aka-mochi-cake (may not work)