Nian Gao Recipe (Chinese New Year Cake) 年糕
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5
56 reviews
Excellent
Nian Gao Recipe (Chinese New Year Cake) 年糕
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Nian Gao is a traditional Chinese New Year cake made from glutinous rice flour and wheat starch mixed with a coconut milk and sweet cane sugar syrup. The mixture is steamed into a chewy, slightly sweet cake, often decorated with a red jujube for good luck. Sesame paste adds creamy richness and fragrance to the batter.
Description
This Nian Gao recipe combines glutinous rice flour and wheat starch with a syrup made from cane sugar, brown sugar, and water, melted gently together. A mixture of coconut milk and Chinese sesame paste is added to the syrup to bring moisture and a subtle nutty flavor.
The combined wet and dry ingredients form a thick batter that is steamed to create the sticky, chewy texture characteristic of Nian Gao. The cake is traditionally decorated with a red jujube date on top, symbolizing good fortune.
Nian Gao is typically enjoyed during Lunar New Year celebrations and can be sliced and pan-fried or steamed before serving. The recipe calls for sifting flours to ensure a smooth batter and careful mixing to break up lumps for an even texture.
The sugar syrup need not be boiled but should be fully melted before mixing into the dry ingredients. Steaming the cake gradually allows it to set properly with the right chewiness.
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Ingredients
Dry Ingredients:
- 300 grams glutinous rice flour Chinese: 水磨白糯米粉
- 110 grams wheat starch Chinese: 澄麵
- A pinch fine sea salt or table salt
Sugar Mixture:
- 250 grams (roughly 3 pieces) cane sugar Chinese: 蔗糖
- 60 grams (roughly 1 piece) brown sugar in pieces, Chinese: 冰片糖
- 1 ½ cup (375ml) water cold
Sesame Coconut Mixture:
- ¾ cup (188ml) coconut milk
- 1 ⅓ tablespoon (20g) Chinese sesame paste sauce; Chinese: 芝麻醬
Other Ingredients:
- 1 ½ tablespoon (22.5ml) vegetable oil
- 1 jujube red date for decoration
Instructions
- Melt Sugar: In a small sauce pan, melt 250g cane sugar, 60g brown sugar in pieces in 1 ½ cup of cold water slowly over medium heat. To speed up the process, break down the sugar pieces once the water starts to warm. You don’t have to bring the sugar mixture to a boil.
- Prepare Dry Ingredients: Sift 300g glutinous rice flour, 110g wheat starch, and a pinch of salt through a fine mesh strainer into a large mixing bowl. Mix well with a silicone spatula.
- Prepare Sesame Coconut Mixture: In a small mixing bowl, mix 1 ⅓ tbsp (20g) Chinese sesame paste/sauce and ¾ cup (188ml) coconut milk together.
- Create Coconut Sugar Mixture: Once the sugar has fully melted, pour the Sesame Coconut Mixture into the Sugar Mixture to cool it down a bit. Mix well.
- Create Nian Gao Batter: Pour the hot Coconut Sugar Mixture into the large mixing bowl filled with dry ingredients and mix well with a silicone spatula.
- Remove Lumps in Batter: There should be lots of lumps in the batter. Break up the lumps by pitching them against the mixing bowl with a silicone spatula. Another way to smooth out the lumps is to run the mixture through a fine mesh strainer. Once all the lumps have smoothed out, add 1 ½ tbsp (22.5ml) of vegetable oil and mix well.
- Pour Batter into Cake Pan: Wipe the cake pan interior with a little vegetable oil. Pour the Nian Gao Batter into the cake pan through a fine mesh strainer.
- Pressure Cook the Nian Gao (Chinese New Year Cake):Method #1 for relatively smooth surface: Place a trivet and pour 1 cup (250ml) of water in the pressure cooker. Bring water to a boil (Instant Pot users: Press manual/pressure cook and set the time to 28 minutes). When the water begins to boil, place the cake pan on the trivet with a foil sling right away. Immediately close the lid and let it pressure cook at High Pressure for 28 minutes and Full Natural Release (~8 minutes).Method #2 for ultra-smooth surface: Pour 1 cup (250ml) of cold water in the pressure cooker. Tightly wrap the cake pan with aluminum foil. Place the cake pan on top of a trivet. Close the lid and pressure cook at High Pressure for 38 minutes and Full Natural Release (~8 minutes).
- Test Doneness: Open the lid carefully, check the doneness by sticking a chopstick in the center of the Chinese New Year Cake. Nothing should stick to the chopstick if it is done. Place a red date over the hole for decoration.
- Chill the Nian Gao (Chinese New Year Cake): Once the Nian Gao has cooled to room temperature, place it in the refrigerator for at least 4 – 8 hours before cutting into it.
- Serve: Cut the Nian Gao (Chinese New Year Cake) into pieces. The most common way to enjoy it is to serve it cold/room temperature or pan-fried. :)
Equipments used:
Notes
- Rate the recipe in comments if you try it to share your experience.
Nutrition Information
Show Details
Calories
279kcal
(14%)
Carbohydrates
56g
(19%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
5g
(25%)
Sodium
6mg
(0%)
Potassium
86mg
(2%)
Fiber
1g
(4%)
Sugar
31g
(62%)
Vitamin C
1mg
(1%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6- 10
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Calories | 279kcal | 14% |
| Carbohydrates | 56g | 19% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Sodium | 6mg | 0% |
| Potassium | 86mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin C | 1mg | 1% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
56 reviews
Excellent
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