Or glutinous rice cake, or nian gao (except this is super different from nian gao in Asia, so I like to think of this as a Westernized version). Anyway, it’s sweet and fragrant and chewy and slightly flaky/crispy on the top layer, and 1000% better than I thought it would be when I modified the bejeezus out of the original recipe here.
Working on a chocolate version, so I might as well write this down while that one bakes.
+ 1 cup glutinous rice flour
+ 1 egg
+ 1 tbsp olive oil*
+ 0.5 cup water
+ 3 tbsp stevia**
+ 3 tbsp sugar
+ 0.5 tsp vanilla or to taste
+ cinnamon powder to taste
1. Mix flour with water, add beaten egg and everything else and stir until not lumpy.
2. Pour into greased dish.***
3. Bake at 180 Celsius for ~40 mins, or until knife can be inserted and taken out clean.
Calories: 775 for entire recipe, makes about 12 small rectangles
* or other oil, I doubt that makes a difference
** stevia brands vary in taste. Also, you can substitute this with sugar
*** the one I used was 20cm x 13 cm, the mochi turned out ~1cm thick.
These were actually popular.