Nian Gao (Chinese Sweet Glutinous Rice Cake)

A sweet Chinese rice cake made from sweet glutinous rice flour, typically eaten during the Lunar new year this is an auspicious treat!

What is nian gao?

Nian gao, 年糕, is Chinese for "year cake" or "new year cake". This Chinese new year cake is a sweet rice cake that is traditionally eaten during the lunar new year celebrations. Nian gao is directly translated to sticky cake, "nian" meaning sticky and "gao" meaning cake.

Every family will buy this treat to celebrate the lunar new year, and it's also a very popular gift when visiting friends and family during the celebration season.

It is prepared with glutinous rice flour and brown sugar and steamed into a round cake. This is then sliced and panfried for a sweet and chewy treat with a blistered crispy exterior.

While this is common in Chinese culture there are also many versions in other countries such as tikoy in the Philipines, kue bakul in Malaysia, tikay in Burma, see nakku in Sri Lanka, Khanom kheng in Thailand or bánh tổ in Vietnam.

What does nian gao symbolise?

While nian gao directly translates to "sticky cake" the name also holds symbolic meaning. The name also symbolizes growth and progression in the new year.

"Nian" also means year and "gao" means high, tall, or expensive. Together these come together to symbolize a year with increases in prosperity and a better year.

Ingredients

Water

Water brings the rice cake together! Once you've cooked the water with the brown sugar make sure you cool it to room temperature. This is essential to getting the right batter consistency.

Brown sugar slab

Traditionally a brown sugar slab is used to make nian gao. This is commonly found in Asian grocery stores.

If you can't find Asian brown sugar feel free to use regular brown sugar. If you want the nian gao to be the same color as mine use regular brown sugar. However, if you want the nian gao to have a darker color feel free to use dark brown sugar. This will also bring a deeper more complex flavor to the rice cake.

Wheat starch or cornstarch

Wheat starch is quite common in Chinese cooking, often used as a thickener in sauces and soups over cornstarch. It isn't as popular in western culture, but cornstarch works exactly the same. Use whatever you have available.

Glutinous rice flour or sweet rice flour

I use the Thai style of glutinous rice flour when making nian gao as it lends to a nice and soft texture. Japanese glutinous rice flour absorbs water differently and results in a firmer and bouncier rice cake. I recommend using Thai-style glutinous rice flour made from long-grain glutinous rice when possible!

How to serve nian gao

The most common way to serve nian gao is pan-fried in a little vegetable oil. Follow these steps for sticky rice cakes with a crispy exterior and soft chewy interior!

• Cut the nian gao into 1cm thick slices
• Heat 2 teaspoons of vegetable oil in a frypan over medium heat
• Fry the nian gao for 2-3 minutes on each side until blistered and golden
• Remove from the heat and enjoy immediately!

Some people like to dip the nian gao in beaten egg before frying for a savory touch. Feel free to try both and see what you prefer!

Frequently Asked Questions

How long does this last?

Nian gao can last for 1-2 months in the fridge when stored in an airtight container. When you're ready to eat simply cut off a few slices, pan fry, and enjoy!

Once panfried I'd recommend eating it as soon as possible, as it tastes best when the outside is crispy and the centre is still soft and chewy.

I don't have a brown sugar slab, can I use regular brown sugar?

Yes, you can! While the brown sugar slab will give the most authentic flavor, regular or dark brown sugar work great as well!

Why is the surface so uneven?

If the surface of your nian gao is uneven after you've steamed it's most likely because you steamed it at a temperature too high. This causes the mixture to bubble up as it cooks, resulting in a bumpy surface.

How come there are so many holes on the surface?

Holes on the top of the nian gao come from air bubbles popping at the surface while the rice cake is being steamed. To prevent this from happening follow these steps:

• Don't overmix the batter, the more you mix the more bubbles form
• Pour your batter through a fine-meshed sieve into your mold
• Steam your nian gao on a low heat

Why is my nian gao mixture so thick?

The mixture will be thick if you add the brown sugar syrup while it's still hot. This will cook the glutinous rice flour as it hits it, resulting in a thick gummy texture that can't be poured into the mold to steam.

Let's Get Cooking

If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went. Also don't forget to tag me on Instagram @catherine.desserts so I can see and share your desserts.

Follow me on facebook, pinterest, youtube and tiktok for more of my baking creations and updates! Until next time... happy caking!

📖 Recipe

Nian Gao (Chinese Sweet Glutinous Rice Cake)

Print Recipe

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A sweet Chinese rice cake made from sweet glutinous rice flour, typically eaten during the Lunar new year this is an auspicious treat!

• Author: Catherine Zhang

Ingredients

Units MUS Scale 1x2x3x

• 300ml Water (1 ¼ cup)
• 185g Brown sugar slab (6.5oz)
• 23g Wheatstarch or Cornstarch (3 tbs)
• 26og Glutinous rice flour (2 cups)

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Instructions

1. Grease a 6 inch cake tin or bowl with vegetable oil
2. Combine the brown sugar slab and water in a small saucepan over medium heat, stirring occasionally until the sugar has completely dissolved
3. Remove from the heat and cool for 30 minutes or until cooled to room temperature
4. Prepare a steamer by bringing a pot of water to a boil (I used a bamboo steamer, but use whatever steamer you have available whether that's simply placing the tin on a rack in a large pot, or using a metal steamer)
5. In a large bowl combine the glutinous rice flour and wheat starch or cornstarch, and whisk until completely incorporated
6. Slowly add the brown sugar syrup, making sure to stir in between each addition
7. Mix until the batter is smooth
8. Pour the batter through a fine-meshed sieve into your greased cake tin or bowl
9. Cover the tin/bowl with cling wrap and place in a steamer to steam for 45 minutes, or until a skewer inserted in the center comes out without any milky liquid
10. Remove and cool completely
11. Once cooled unmold the rice cake and enjoy as you prefer!