Makes 2 7″ nian gao in Instantpot. Use a 7″ bowl or cake pan.

9oz red bean, soaked 6-8 hours
Add red beans and water that generously covers red beans to Instantpot. Pressure cook 15 minutes. Check if the beans are still intact, but burst when squeezed. Drain and cool.

Bowl 1 – Add brown sugar (4.8 oz) and boiling water (3.6 oz), stir until the sugar has dissolved.
Bowl 2 – Add glutinous rice flour (4.8 oz), regular rice flour (1.2 oz), coconut milk (1.25 tbsp) (optional), olive oil (0.6 tbsp)

Combine bowls 1 and 2, and stir until there are no white clumps of flour remaining. The mix should be creamy and smooth, so you may need to add splashes of water if it’s not there. Mix in half of red bean. Stir and then let batter rest 5-10 minutes.

Cut a piece of parchment paper to size of the bottom of Instantpot cake pan. Spray pan with spray, then add paper, then spray paper. Pour batter in.

Add 1.5 cup water, steam rack, then cake. Set to high pressure 20 mins. Instant release. Use chopstick to poke middle to see if it’s done. If not, add 0-1 minutes. Cool on plate, then let set in fridge overnight.