Second Helping: Baked Lunar New Year Sweet Rice Cake

A favorite Lunar New Year tradition for our family is eating sweet rice cake which comes in many textures and flavors to suit different tastes. Growing up, I preferred the basic sugar rice cake steamed then dipped in egg batter and pan-fried. Warm, gooey, delicately sweet and slightly salty, it was just about the only dessert I would save room for in the midst of abundant feasting.

Lunar New Year festivities last for two weeks. The dates vary each year as they're based on the lunisolar calendar rather than the Gregorian calendar. This year, my firstborn's birthday occurs within that two-week period and the happy coincidence inspired me to bake a birthday rice cake. This version of the cake retains the same textures on the inside and outside as traditional rice cake but the crustiness of the buttery outer layer is achieved without the need for egg batter and pan-frying. In short, it saves time and some calories.

Baked Lunar New Year Rice Cake

Glutinous rice flour is readily available in Chinese or Asian markets.

Decorating tip: Try wrapping fruit roll-ups around wooden skewers and top with dried hibiscus flowers to create flower lanterns. I put a Disney Mulan doll as a topper to complete the effect, to my daughter's delight.

some butter, to grease the baking pan
2 eggs
1 1/2 cups brown sugar
4 cups glutinous rice flour
1 1/2 cups low-fat milk
1 teaspoon vanilla

Preheat oven to 350 degrees. Generously grease the bottom and sides of 9- or 8-inch round pan. In a mixer, beat eggs, then add sugar and beat until blended. Add the vanilla. Alternately stir in flour and milk. Blend on low until well-mixed. Consistency will be more liquid-y on account of the rice flour. Pour the batter into the pan and bake for 40 minutes. Brush some butter on top of the cake. Bake for another 5 to 10 minutes. Cake is done when toothpick inserted comes out clean. Serve warm. To reheat: put in 350 degrees oven and bake for 10 minutes.