Nian Gao 年糕/Chinese Glutnious Rice Cake | V + GF
Nian Gao is a Chinese Glutinous Rice Cake usually eaten during Lunar New Year. It's soft, sticky and sweet! This recipe is simple and easy to follow.
Ingredients
- 120 g gula melaka sub with brown sugar
- 400 ml water
- 300 g glutinous rice flour
- banana leaves
- red dates optional
Instructions
- Heat water and gula melaka in a small pot until the sugar has dissolved completely. Set aside to cool.
- Soften banana leaf by placing in boiling water for 30 seconds. Cut away the tough ends.
- Use a 6-inch round cake tin. Cut the banana leaf into strips and layer them around the wall of the tin. Place multiple layers to prevent the nian gao from sticking to the pan. Cut out two rounds of banana leaves and line the bottom of the cake pan the same way you would with parchment paper.
- In a bowl, sift in glutinous rice flour. Pour in the sugar syrup and whisk to combine. Strain the mixture to remove lumps. The batter will be slightly thick and pourable.
- Pour in the prepared cake tin and top with a red date (optional). Steam for 2½-3 hours.
- Remove from the steamer and let cool completely. Seal it completely and let sit at room temperature for two days to allow it to firm up before cutting into it.
Notes
Nian Gao can be stored at room temperature in a dry environment for 3 days, and in the fridge for a long time.
If you don't have banana leaves, you can grease the cake tin and line with parchment paper to prevent sticking.
If any mould forms at the top of the nian gao, remove it with a damp cloth and store in the fridge.
Tried this recipe?Let us know how it was!