Soft, chewy, and delightfully sweet—sticky rice cake is a treat that brings comfort and nostalgia in every bite! Whether it’s the classic Nian Gao enjoyed during Lunar New Year for good luck or a warm, pan-fried mochi-like snack, this beloved dessert is a perfect balance of texture and flavor. Made from glutinous rice flour, it’s simple yet incredibly satisfying. Stay tuned for the best ways to enjoy this irresistible delicacy! 
Ingredients:
- Sticky rice powder/glutinous rice flour (1b),
- baking powder (0.5-1 tsp),
- milk (3 cups),
- sugar (1-1.25 cups)
- eggs (3),
- butter (0.5 stick),
- vanilla extract (1 tsp),
- almond slices/flax seed/sesame seeds (1/2 cup)
Instructions:
- Mix sticky rice power, baking powder, milk, and sugar evenly.
- Add eggs first, then add butter and vanilla extract, and mix well.
- Spray your baking pan before pouring all the ingredients.
- Sprinkle nuts or seeds on the mixture.
- Preheat the oven to 375F, and put in the baking pan for almost one hour or until surface is turning golden brown.
- Cut to pieces to serve.
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