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Nian Gao
1h
8 servings
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Nian Gao is a traditional Chinese New Year sweet rice cake symbolizing growth, prosperity, and increasing fortune in the coming year. This simple version features glutinous rice flour and brown sugar, creating a sticky, chewy texture with a rich, caramel-like sweetness. The cake has a glossy appearance and satisfyingly dense consistency. Easy to prepare with just a few basic ingredients, this authentic treat is perfect for celebrating Lunar New Year or enjoying as a special dessert that honors Chinese culinary tradition.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
0 g
12 g
Allergen Content
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Ingredients
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Steps
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Prepare the pan
Grease an 8-inch round cake pan with oil. Line the bottom with parchment paper. Grease the parchment paper.
Prepare the steamer
Set up a steamer large enough to hold the cake pan. Fill the bottom with water, making sure the water doesn't touch the steamer basket. Bring water to a simmer.
Make the sugar syrup
In a saucepan, combine brown sugar and water. Heat over medium heat, stirring until sugar dissolves completely. Do not boil. Remove from heat and let cool slightly.
Mix the batter
Place glutinous rice flour in a large bowl. Gradually add the warm sugar syrup, stirring constantly to prevent lumps. Add oil and mix until smooth. The batter should have a pourable consistency.
Pour into pan
Pour the batter into the prepared pan. Tap the pan gently on the counter to remove air bubbles.
Steam the cake
Place the pan in the steamer. Cover with a lid wrapped in a clean kitchen towel to prevent condensation from dripping onto the cake. Steam over medium heat for 45-50 minutes until the cake is set. Test by inserting a toothpick into the center - it should come out clean.
Cool the cake
Remove from steamer. Let cool in the pan for 15 minutes. Run a knife around the edge to loosen. Invert onto a plate, then flip right-side up onto a serving plate.
Serve or store
Serve at room temperature. For traditional serving, cut into slices and pan-fry until slightly crispy on the outside. To store, wrap tightly in plastic wrap and refrigerate for up to one week. Bring to room temperature or reheat before serving.
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