This version has red bean paste added, but my favorite is actually the plain one, topped with shredded coconut.
Baked Nain Gao:
1 box Mochiko sweet rice powder (can substitute with a bag of Chinese brand glutinous rice powder)
3 large eggs at room temp
2.5 cups whole milk
2 cups sugar
2 teaspoons vanilla essence
1 stick butter, melted
Fine shredded coconut (optional)
Preheat oven to 350 deg.
Beat butter with sugar, add in eggs one at a time.
Add in milk, melted butter and vanilla.
Fold in flour.
Pour into ungreased 9x13 metal pan (glass pan is fine, but metal pan will make bottom more brown and crunchy). Top with fine shredded coconut (optional).
Bake for one hour.
For Green Tea & Red Beans version: Add 4 level teaspoons of green tea powder to the milk, reduce sugar to 1 1/2 cups. After mixture has baked for 15 min, spread a small can cooked sweet red beans on top and continue baking. But my favorite is still the plain one, where you can appreciate the rich buttery eggy taste. The crunchy edges are the best. If you eat this fresh the same day, the top is crunchy and contrasts with the chewy inside.
