Nian Gao Chinese New Year Cake
User Reviews
5
Nian Gao Chinese New Year Cake
Description
The Nian Gao Chinese New Year Cake combines glutinous rice flour with brown sugar and coconut milk to create a sweet, dense cake with a glossy surface. Cooking it in a greased cake pan under high pressure removes bubbles and ensures an even, soft texture. The cake is steamed for 30 minutes using an instant pot, then cooled before slicing. Its chewiness is characteristic of the glutinous rice flour base, balanced by the richness from the coconut milk and the caramel notes of brown sugar. The dried jujube placed on top adds a traditional ornamental touch.
The cake is served sliced, often enjoyed as a dessert or a festive treat during Chinese New Year celebrations. Cooling and refrigerating the cake makes it easier to slice and can also improve the texture slightly. Some prefer to pan-fry chilled slices to create crispy edges contrasting with the soft, sticky interior.
For best results, mix the batter thoroughly and remove bubbles before cooking. Brushing the pan with oil helps prevent sticking. Allow the cake to cool completely before cutting to preserve its shape. Refrigerating prior to slicing is recommended for clean cuts.
Ingredients
- 1.5 cups brown sugar
- ¼ cup wheat starch
- 1 &¼ cups glutinous rice flour
- ½ cup coconut milk
- 1 cup water
- 1 dried jujube (For decoration)
Instructions
- In a mixing bowl, add 1.5 cups of brown sugar and ¼ cup of wheat starch.
- Then, add 1&¼ cups of glutinous rice flour, ½ cup of coconut milk and 1 cup of water.
- Mix it very well.
- Next, spray some oil and use a brush to brush the oil evenly around the cake pan.
- After that, pour the mixture over the greased cake pan (my cake pan is about 6.5 inches wide) and use a spoon or strainer to remove excess bubbles.
- Pour a cup of water into an instant pot pressure cooker and add a rack.
- Cover the flour mixture with a foil. (Before covering the foil try to mix the mixture again).
- After that, put the flour mixture into the instant pot, close the lid and vent. Push the manual button, adjust the time for 30 minutes at high pressure and naturally release the pressure.
- Put a plate on top of the cooked nian gao. Then, flip it and decorate with a dried jujube in the middle of the cake.
- You can wait until it's cool down then slice it.
- However, it is easier to slice it after refrigerating the Chinese new year sweet rice cake.
- After refrigerating the nian gao, add some oil into a non-stick pan. Then, pan fry both sides for about 1-2 minutes at medium fire. (Some people like to dip the nian gao with eggs and pan fry them.)
Notes
- Grease the cake pan well to prevent sticking and ensure easy removal of the cake.
- Mix the batter again just before covering with foil to eliminate bubbles, improving texture.
- Cool the cake completely before slicing; chilling in the refrigerator makes slicing easier.
- Pan-frying chilled slices is a traditional serving option, creating crispy edges and a tender center.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Calories | 233kcal | 12% |
| Carbohydrates | 52g | 17% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Sodium | 12mg | 1% |
| Potassium | 84mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin C | 1mg | 1% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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