📝 About This Recipe
Symbolizing growth and progress for the coming year, Nian Gao is the quintessential centerpiece of the Lunar New Year feast. This version features a deep, caramel-like sweetness from traditional dark brown sugar and a signature chewy, 'QQ' texture that is incredibly addictive. Whether enjoyed warm from the steamer or pan-fried to a crispy golden crust, this cake brings a taste of heritage and good fortune to your table.
🥗 Ingredients
Dry Ingredients
- 400 grams Glutinous rice flour (also known as sweet rice flour)
- 50 grams Wheat starch (helps provide structure and a slightly translucent finish)
- 1/4 teaspoon Salt (to balance the sweetness)
Syrup Base
- 250 grams Chinese slab sugar (Pian Tang) (can substitute with dark brown sugar or muscovado)
- 350 ml Water (filtered)
- 3 slices Ginger (peeled, to infuse the syrup)
- 100 ml Coconut milk (full fat, for richness and aroma)
- 1 tablespoon Vegetable oil (plus extra for greasing the mold)
Garnish & Serving
- 2-3 pieces Dried red dates (Jujubes) (pitted and halved)
- 1 teaspoon Toasted sesame seeds (optional garnish)
- 1 Large egg (beaten, for pan-frying leftovers)
👨🍳 Instructions
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1
Prepare your steamer by filling it with ample water and bringing it to a boil. Lightly grease a 6 or 7-inch round cake pan or a traditional bamboo mold with vegetable oil to prevent sticking.
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2
In a small saucepan, combine the water, Chinese slab sugar (broken into smaller pieces), and ginger slices. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved.
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3
Once the sugar has dissolved, remove the ginger slices and discard them. Stir in the coconut milk and 1 tablespoon of vegetable oil. Let the syrup cool until it is lukewarm.
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4
In a large mixing bowl, sift together the glutinous rice flour, wheat starch, and salt to ensure there are no lumps.
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5
Slowly pour the lukewarm sugar syrup into the flour mixture while whisking constantly. Continue whisking until the batter is completely smooth and resembles the consistency of thick condensed milk.
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6
For an extra smooth texture, strain the batter through a fine-mesh sieve into a clean bowl to remove any tiny undissolved flour clumps.
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7
Pour the strained batter into the prepared greased mold. Tap the mold firmly on the counter a few times to release any trapped air bubbles.
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8
Place the mold into the steamer. Cover the steamer with a lid (wrap the lid in a kitchen towel to prevent condensation from dripping onto the cake surface).
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9
Steam on medium-high heat for 60 to 75 minutes. The cake is done when a toothpick inserted into the center comes out clean and slightly sticky, but not liquid.
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10
Carefully place the red dates on top of the cake about 10 minutes before the steaming is finished, pressing them lightly into the surface.
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11
Remove the cake from the steamer and let it cool completely at room temperature. The cake will be very soft when 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 makes it much easier to slice.
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13
To serve, slice the chilled cake into 1/2-inch thick rectangles. You can eat it as is, or for the best experience, dip the slices in beaten egg and pan-fry in a lightly oiled non-stick skillet over medium heat until golden and soft.
💡 Chef's Tips
Always use glutinous rice flour (often in a green bag) rather than regular rice flour, as the latter will not provide the necessary chewiness. Don't skip the wheat starch; it provides the 'body' that prevents the cake from becoming a puddle of goo when heated. If the cake is too sticky to slice, lightly oil your knife blade with vegetable oil between cuts. For a deeper flavor, use 'Pian Tang' (brown slab sugar) found in Asian grocers, which has a distinct molasses-honey profile compared to standard brown sugar. Store the cake in the refrigerator for up to a week, or freeze sliced portions for up to 3 months.
🍽️ Serving Suggestions
Serve pan-fried slices alongside a pot of hot Oolong or Pu-erh tea to cut through the sweetness. Pair with fresh mandarin oranges, which represent wealth and gold. For a modern twist, serve warm slices with a scoop of coconut or black sesame ice cream. Enjoy as a festive breakfast or a sweet conclusion to a multi-course Lunar New Year reunion dinner.