Passion Fruit Nian Gao with Red Dragon Passion Fruit Spread
Nian gao is commonly eaten during the Lunar New Year because it is a homonym for “year” and “high” in Chinese which is an auspicious phrase. My favorite part about these individual sized nian gaos is the tart fruity flavor and crunchy bite you get from the Red Dragon Passion Fruit Spread. It provides a nice contrast to the buttery, chewy nian gao base.
Passion Fruit Nian Gao with Red Dragon Passion Fruit Spread
Rated 5.0 stars by 1 users
Category
mochi
Servings
24
Prep Time
5 minutes
Cook Time
30 minutes
Nian gao is commonly eaten during the Lunar New Year because it is a homonym for “year” and “high” in Chinese which is an auspicious phrase. My favorite part about these individual sized nian gaos is the tart fruity flavor and crunchy bite you get from the Red Dragon Passion Fruit Spread. It provides a nice contrast to the buttery, chewy nian gao base.
Joy Huang
Ingredients
- 1/2 cup passion fruit pulp*
2 1/2 cups whole milk
1/2 cup unsalted butter, melted
1 1/4 cups white sugar
3 large eggs
1 teaspoon vanilla extract
1 lb. sweet glutinous rice flour (aka mochiko)
1 teaspoon baking powder
-
1/2 cup Rooted Fare's Red Dragon Passion Fruit Spread
Black sesame seeds (optional)
Directions
Preheat the oven to 350 F. Grease 2 muffin pans or a 9"x13" baking pan.
Combine the passion fruit pulp and the whole milk in a medium mixing bowl and microwave until warm but not hot, about 90 seconds (this is so the melted butter won't solidify when added and the eggs won't cook when added). Whisk in the melted butter and sugar. Add the beaten eggs and vanilla extract and whisk until combined.
In a large mixing bowl, whisk the sweet glutinous rice flour with the baking powder to combine. Add the liquids a cup at a time and stir; this will help prevent lumps in the final batter. At first the mixture will be very thick, but keep adding the liquids one cup at a time and stirring, and once the batter is smooth, you can add the rest of the liquids all at once. Whisk until completely smooth.
If using the muffin pans, add 1/4 cup of batter to each well. If using the baking pan just pour all the batter in at once. Dollop about a teaspoon of the Red Dragon Passion Fruit Spread into the center of each well or all over the baking pan.
Bake for 30 minutes if using the muffin pans, and about an hour if using the baking pan. The nian gao is done when the edges are golden brown and the center is set. If using, sprinkle on the black sesame seeds when the nian gao comes out of the oven. Let cool before serving. Store any leftovers in an airtight container at room temperature for up to 3 days. If it is too firm after a couple of days you can gently warm it up in the microwave for about 15 seconds to get the chewy texture back.
Recipe Note
*If you do not have passion fruit pulp, you can just use 3 cups of whole milk to make the nian gao. For a more intense passion fruit flavor, use 1 cup of passion fruit pulp and 2 cups of whole milk.
P.S. This is excellent with the Crunchy Black Sesame Butter as well, just substitute it for the Red Dragon Passion Fruit Spread, use 3 cups of milk, and omit the passion fruit pulp.
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