Chinese Food

NIAN GAO (DESSERT)
While traditional Nian Gao is steamed and does not contain butter, eggs or other ingredients normally found in a cake batter, this is a baked version that is good "if you don’tlike standing over the stove worrying about the steamer boiling dry, if you don’t want to pan fry lots of pieces, or if you want to share with non-Asians who might be used to a more…cake-like cake." Therecipe comes from Frances Kai-Hwa Wang, who adds that the "sweet, cake-like Nian Gao has a slightly sticky texture or bite to it."
Ingredients:
* 16 oz. Mochiko sweet rice flour (glutinous riceflour), plus a bit extra for sprinkling on the baking dish
* 1 stick of butter or 3/4 cup of vegetable oil
* 3 eggs
* 2 1/2 cups milk
* 1 to 1 3/4 cup sugar--depending on if you likeit sweeter
* 1 Tb baking soda
* One can of red azuki beans
* Prep Time: 5 minutes
* Cook Time: 50 minutes
* Total Time: 55 minutes

* Preparation:
Mix everything but thebeans with an electric mixer at medium speed for 2 minutes. Beat for 2 more minutes at high speed.
Sprinkle Mochiko flour over a 9"x13" baking dish that has been oiled or sprayed with Pam.
Spread halfof the batter on the bottom of the baking pan Spread the red azuki beans (you can mix some batter into the beans if they are too thick to spread).
Spread the other half of the batter over the redazuki beans. Bake in oven at 350 degrees for 40 to 50 minutes.
Test for doneness by inserting a chopstick (this is Chinese New Year’s Cake after all)—if it comes out clean, it is done

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Chinese food appeals to the majority and its variety of flavors is so cleverly contained in each dish that there is nothing incongruous in the serving of meat and poultryin the same course. Both the cooking and consumption of Chinese food are great culinary experiences. Besides appealing to our taste buds and eyes, food prepared in the Chinese manner is highly...