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!
Ingredients
Scale
- 300ml Water (1 1/4 cup)
- 185g Brown sugar slab (6.5oz)
- 23g Wheatstarch or Cornstarch (3 tbs)
- 26og Glutinous rice flour (2 cups)
Instructions
- Grease a 6 inch cake tin or bowl with vegetable oil
- Combine the brown sugar slab and water in a small saucepan over medium heat, stirring occasionally until the sugar has completely dissolved
- Remove from the heat and cool for 30 minutes or until cooled to room temperature
- 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)
- In a large bowl combine the glutinous rice flour and wheat starch or cornstarch, and whisk until completely incorporated
- Slowly add the brown sugar syrup, making sure to stir in between each addition
- Mix until the batter is smooth
- Pour the batter through a fine-meshed sieve into your greased cake tin or bowl
- 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
- Remove and cool completely
- Once cooled unmold the rice cake and enjoy as you prefer!
Find it online: https://zhangcatherine.com/nian-gao/