📝 About This Recipe
Nian Gao is the quintessential celebratory centerpiece of the Lunar New Year, symbolizing growth, progress, and a 'higher year' ahead. This classic Cantonese-style version features a deep, molasses-like sweetness from traditional slab sugar and a signature chewy, elastic texture derived from premium glutinous rice flour. Adorned with a single red date for luck, it is a beautiful, minimalist dessert that transforms into a crispy, molten treat when pan-fried.
🥗 Ingredients
The Flour Base
- 300 grams Glutinous rice flour (sifted; look for 'Erawan' brand or similar high quality)
- 45 grams Wheat starch (provides structural clarity and a smoother bite)
The Sweet Syrup
- 250 grams Chinese brown slab sugar (Pian Tang) (chopped into small pieces for faster melting)
- 1 cup Boiling water (to dissolve the sugar)
- 1/2 cup Coconut milk (full fat, for a rich mouthfeel and subtle aroma)
- 1 tablespoon Vegetable oil (neutral flavor, plus extra for greasing the tin)
- 1/4 teaspoon Salt (to balance the deep sweetness)
- 1 teaspoon Ginger juice (optional; freshly squeezed for a warm undertone)
Garnish & Frying
- 1 piece Dried red date (Jujube) (pitted and soaked in water)
- 1 teaspoon Toasted sesame seeds (for garnish)
- 2 Large eggs (whisked, for pan-frying the chilled cake later)
👨🍳 Instructions
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1
Prepare a 6-inch round cake tin or a traditional bamboo steamer basket by lightly greasing the interior with vegetable oil. For easy removal, you can line the bottom with parchment paper.
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2
In a medium saucepan, combine the chopped brown slab sugar and the boiling water over medium heat. Stir constantly until the sugar is completely dissolved and you have a dark amber syrup.
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3
Remove the syrup from the heat and stir in the coconut milk, vegetable oil, salt, and optional ginger juice. Allow the mixture to cool until it is lukewarm; if it is too hot, it will cook the flour prematurely and cause lumps.
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4
In a large mixing bowl, whisk together the glutinous rice flour and wheat starch until well combined.
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5
Slowly pour the lukewarm sugar syrup into the flour mixture while whisking continuously. Continue whisking until the batter is completely smooth and resembles thick, heavy cream.
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6
For a professional, silky finish, pass the batter through a fine-mesh sieve into a clean bowl to remove any tiny undissolved flour pockets.
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7
Pour the strained batter into your prepared tin. Tap the tin firmly on the counter a few times to release any trapped air bubbles.
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8
Set up your steamer. Ensure the water is at a rolling boil before placing the tin inside. Cover the steamer; if using a metal lid, wrap it in a kitchen towel to prevent condensation from dripping onto the cake's surface.
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9
Steam over medium-high heat for 60 to 75 minutes. Check the water level every 20 minutes and replenish with boiling water if it runs low.
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10
The cake is done when a toothpick inserted into the center comes out clean and the surface is slightly translucent and firm. Place the soaked red date in the center of the cake during the last 5 minutes of steaming.
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11
Remove from the steamer and let the cake cool completely in the tin at room temperature. The cake will be very sticky while hot but will firm up as it cools.
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12
Once cooled, wrap the cake in plastic wrap and refrigerate overnight. This 'aging' process is essential for the texture to set properly for slicing.
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13
To serve, slice the chilled cake into 1/2-inch thick rectangular pieces. Dip each piece into whisked egg and pan-fry in a lightly oiled non-stick skillet over medium heat for 2-3 minutes per side until the outside is golden-crisp and the inside is soft and gooey.
💡 Chef's Tips
Always use Chinese slab sugar (Pian Tang) rather than granulated sugar for the authentic dark caramel color and complex flavor. If the batter seems too thick, add a tablespoon of water at a time; it should be thick but pourable. Never skip the wheat starch; it provides the 'q' texture (bounce) that prevents the cake from being overly mushy. When pan-frying, don't crowd the pan as the slices become very sticky as they heat up and will fuse together. Store the steamed cake in the fridge for up to 2 weeks, or freeze for up to 3 months, always slicing before freezing.
🍽️ Serving Suggestions
Serve warm pan-fried slices with a cup of hot Oolong or Pu-erh tea to cut through the sweetness. Dust the fried slices with a mixture of crushed roasted peanuts and sugar for extra crunch. Pair with a side of fresh mandarin oranges to symbolize wealth and freshness. For a modern twist, serve a hot slice with a small scoop of vanilla or coconut bean ice cream.