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Nian Gao (Baked Chinese Sticky Rice Cake)

16 ounces Mochiko sweet rice flour (glutinous rice flour), plus a bit
    extra for sprinkling on the baking dish
1 stick butter or 3/4 cup of vegetable oil
3 eggs
2 1/2 cups milk
1 to 1 3/4 cups sugar, depending on if you like it sweeter
1 tablespoon baking soda
1 can red azuki beans

Mix everything but the beans with an electric mixer at medium speed for 2 minutes. Beat for 2 more minutes at high speed.

Sprinkle Mochiko flour over a 9 x 13-inch baking dish that has been oiled or sprayed with Pam. Spread half of the batter on the bottom of the baking pan Spread the red azuki beans (you can mix some batter into the beans if they are too thick to spread). Spread the other half of the batter over the red azuki beans.

Bake at 350 degrees F for 40 to 50 minutes. Test for doneness with a wooden pick — if it comes out clean, it is done.