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Happy New Year - the Lunar Year of the Ox begins tomorrow.  A friend living in Vietman wrote this about the Lunar New Year: "The Christmas/New Year holidays were relatively quiet, but the TET holiday is Jan. 26 and the schools are closed for two weeks. Businesses give their employees a bonus and close for a week or 10 days starting today until Feb. 2nd. The park where I walk every morning has a tremendous display of kumquat and bonsai trees for sale as TET gifts. This is the major holiday of the year in Vietnam and many workers travel home to see their families at this time."
 
This recipe went out in the January issue of Natural Gluten-Free Living (www.therubyrange. com) along with lots of ideas to have a Chinese New Year Party for kids - the celebration lasts until Feb. 2 so you have lots of time.  It is so good and naturally gluten free that I wanted to be sure all had it.
 
Nian Gao, Chinese New Years Cake
 
Nian Gao is sweet, slightly sticky texture or bite to it.  It is said to bring good luck to all who eat it at Chinese New Years.  Wrap a few coins in foil and bake them in the cake.  The person who finds them in the cake will get extra good luck.
16 oz. sweet rice flour or Mochiko (this is available at most grocery stores in the Asian section)
1 stick of butter 
3 eggs 
2 1/2 cups milk 
1 1/2 cup sugar 
1 Tablespoon baking soda 
One can of red adzuki beans  (optional but really is tasty)
 
Preheat oven to 350
Grease well and flour a 9” x 13” baking pan.
 
Mix everything but the beans with an electric mixer at medium for 2 minutes.  Turn mixer to high and beat 2 more minutes.
 
Drain the beans.  Sprinkle with a little sugar.
 
Spread half the batter in the prepared pan.  Spread the beans over the batter.  Top with the rest of the batter.
 
Bake 40 – 50 minutes, until an inserted tooth pick comes out clean.
 
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