Best 7 Nian Gao Recipes

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Nian gao, also known as Chinese New Year cake, is a traditional Chinese dessert often served during the Lunar New Year festivities. It is typically made from glutinous rice flour, sugar, and water, and can be steamed, fried, or baked. Nian gao has a sticky and chewy texture, and is often served with sweet or savory toppings such as red bean paste, coconut, or preserved meats. In this article, we will explore the different ways to cook nian gao, providing you with a variety of recipes to choose from. Whether you are looking for a classic steamed nian gao or a more creative fried or baked version, we have got you covered. So gather your ingredients and let's get started on making this delicious treat!

Here are our top 7 tried and tested recipes!

CHINESE NEW YEAR SWEET RICE CAKE (NIAN GAO)



Chinese New Year Sweet Rice Cake (Nian Gao) image

New Year Sweet Rice Cake (红糖年糕), or nian gao, is a welcome sight during Chinese New Year and a must-have dish. Nian gao 年糕(高) symbolizes progress, advancement, and growth.Nian Gao is also a popular gift to give when visiting family and friends during the holiday.

Provided by Judy

Categories     Dessert and Sweet Stuff

Time 1h30m

Number Of Ingredients 11

2 teaspoons vegetable oil ((plus more for brushing baking pans))
3½ to 4 cups of water ((depending on humidity levels where you are))
4 slices ginger
2 cups dark brown sugar (or brown rock sugar )
½ teaspoon allspice powder
1½ pounds glutinous rice flour ((one and a half bags, as they generally come in 1-pound bags))
½ pound rice flour ((about half a bag))
1 tablespoon vanilla extract
1 tablespoon dark molasses
zest of 1 large orange
6 dried dates ((for decoration, optional))

Steps:

  • Prepare two 8-inch round baking pans by brushing the insides with vegetable oil.
  • Add 2 cups of water and the ginger to a medium-sized pot, bring it a boil, then let it simmer for 10 minutes over low to medium heat with the lid covered. Turn off the heat, and stir in the brown sugar and allspice until the sugar is dissolved completely. Remove the ginger slices. Now add 1 1/2 cups of cold water to cool down the mixture so its warm, not hot.
  • In a large mixing bowl, mix the two kinds of flours together and then slowly add in the sugar water mixture. Stir thoroughly until the batter is smooth (without any lumps). Now stir in the vanilla extract, molasses, orange zest, and 2 teaspoons of vegetable oil until thoroughly combined. The resulting batter should have a consistency similar to condensed milk. If the batter is too thick, add a bit more water a couple tablespoons at a time until the desired consistency is reached.
  • Pour the batter evenly into two foil pans. Gently tap the pans against your countertop to get rid of air bubbles. Top each pan with three decorative dates in the center, if using. Put both pans in a double-decker bamboo steamer and steam for about 1 hour on high heat (the water should be boiling, but should NOT be bubbling high enough to touch the foil pans). You might need to add water into the steamer midway to avoid having the water dry up and burn your bamboo steamers.
  • After 1 hour, poke a toothpick into the rice cake. It's done if the toothpick comes out clean--just like a regular cake! Regarding steaming techniques, for this recipe and in general, it doesn't matter what type of vessel you use. The core goal here is to use steam to cook the food, which means it's important that the steam doesn't escape.
  • For example, if you use bamboo steamer, you will also need a pot that fits the bamboo steamer perfectly so there is no visible steam escaping. If you don't have a pot that fits the bamboo steamer, you will need to put the bamboo steamer inside a much larger pot with a lid and set the bamboo steamer on a rack above the water. Whatever you decide to use, with the correct set up, you should not see steam escaping!

Nutrition Facts : Calories 330 kcal, Carbohydrate 76 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 11 mg, Fiber 2 g, Sugar 29 g, ServingSize 1 serving

NIAN GAO



Nian Gao image

Nian Gao is a lightly sweetened sticky rice cake that is beloved for its chewy and bouncy texture. It is a popular gift during the Lunar New Year because nian gao means "higher year" and so symbolizes prosperity and promotions for the coming year. The simplest version of the cake is made with brown sugar, water and glutinous rice flour, but you can find many variations. This recipe includes fine rice flour, which helps achieve an appealing chewy texture and keeps the cake from becoming too sticky. Enjoy the rice cake by itself or with condensed milk as a dipping sauce to add a sweet and creamy note that borders on dessert. Nian gao is also great with some hot tea for breakfast.

Provided by Food Network

Time 5h

Yield 4 servings

Number Of Ingredients 7

4 1/2 sticks brown slab sugar, broken into small pieces or 2 cups packed dark brown sugar (see Cook's Note)
1 tablespoon plus 1 teaspoon vegetable oil, plus more for parchment, knife, and pan-frying
1 pound glutinous rice flour
1 cup fine rice flour, preferably from an Asian brand (see Cook's Note)
Kosher salt
1 dried red date (also called jujubes)
Canned condensed milk, for serving, optional

Steps:

  • Bring a wok filled with 1 to 2 inches of water to a boil over medium-high heat (the water should be low enough so it doesn't touch the cake pan once it is added). Alternatively, you can use a bamboo steamer or a large saucepan fitted with a steamer basket.
  • Bring the brown slab sugar and 2 cups plus 3 tablespoons of cold water to a boil in a medium saucepan over medium heat, stirring occasionally as the slab sugar tends to stick to the bottom of the pot, and cook until the sugar melts. Turn off the heat and stir in 1 tablespoon of the vegetable oil and 1/2 teaspoon salt. Set aside to cool until no longer steaming, about 6 minutes.
  • Mix both kinds of rice flours together in a large bowl and set aside.
  • Grease an 8-inch round cake pan with the remaining 1 teaspoon vegetable oil. Line the bottom of the pan with a parchment circle and lightly grease the parchment with more vegetable oil. Set aside.
  • Gradually add the sugar syrup to the rice flours in three additions, stirring with a rubber spatula until there are only a few small lumps of flour. The mixture will be stiff at the beginning but will loosen after stirring for about 1 minute.
  • Strain the batter through a fine-mesh sieve set over another large bowl. Pour the batter into the prepared cake pan and cover with aluminum foil. Place the pan over the steamer and steam over medium heat until the cake is light brown and almost translucent, about 2 hours; refill the steamer after every 10 to 15 minutes as the water evaporates.
  • The classic way to check for doneness is by taking a small piece from the center of the cake with a chopstick (or a butter knife) and then placing a dried red date on top of the hole to hide it and provide a kind of decoration. Remove the pan from the steamer and set aside until cool enough to handle. Flip the nian gao onto a large plate and peel off the parchment.
  • To serve right away, cut the cake into 1/2-inch-thick wedges using a greased knife. Enjoy the bouncy texture.
  • For pan-fried nian gao, allow the cake to cool completely and, without slicing, cover the cake with foil. Chill in the refrigerator until firm, at least 2 hours or overnight. Slice into 1/2-inch-thick pieces. Pan-fry in a lightly greased nonstick skillet over medium heat, flipping halfway through, until browned in spots, about 10 minutes. Enjoy while hot for the perfect chewy texture and serve with condensed milk if desired as a dipping sauce.

STICKY CAKE (NIAN GAO)



Sticky Cake (Nian Gao) image

This is a cake traditionally served on Chinese New Year. It doesn't appeal to everyone, but a lot of people like it.

Provided by swirlycinnacakes

Categories     Dessert

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 8

3 1/4 cups glutinous-rice flour
2/3 cup brown sugar
7 ounces boiling water
1/2 cup chinese dates, softened in water and cut in half with pits removed (optional)
1 tablespoon milk
water, as needed
1 tablespoon white sesame seeds
1 tablespoon vegetable oil or 1 tablespoon nonstick cooking spray

Steps:

  • Prepare the wok for steaming.
  • In a bowl, mix the boiling water and the sugar, stirring to dissolve.
  • Cool. Soak the Chinese dates in hot water for at least 30 minutes to soften. (You can also
  • soften them quickly by placing them in a bowl with water and microwaving on high heat for
  • 30 seconds). Cut the dates in half and remove the pits.
  • Place the glutinous rice flour in a large bowl. Make a well in the middle and stir in the sugar and water mixture. Add the milk and begin shaping the dough. Add 1 tablespoon of
  • water to the dough at a time, until you have a smooth dough with a satiny texture. Incorporate 1/2 - 3/4 of the Chinese dates, nuts or other dried fruit as you are adding water and working with the dough.
  • Grease a 7-inch square cake pan with vegetable oil or a non-stick cooking spray. Place the dough in the cake pan and spread it out to the edges. Decorate with the remaining
  • dates, lightly pushing them into the dough. Sprinkle the sesame seeds on top.
  • Steam the cake over medium-high to high heat for 45 minutes, or until the edges of the cake pull away from the pan. Remove the cake from the heat and cool.
  • Use a knife to loosen the edges, then remove the cake. Wrap in wax paper and refrigerate overnight.
  • To serve: Cut the cake into quarters, and then into thin slices 2 - 3 inches long and 1/4-inch wide. You can serve the cake as is, or reheat it in the microwave (the amount of time will depend on the size and power of your microwave - start with 10 seconds and then microwave an extra 5 seconds if needed) or re-steam it for 4 - 5 minutes.
  • You can also pan-fry the cake, dipping the cake slices in an egg wash before frying. Use a small amount of oil so that the cake will not taste oily. Heat the oil on medium-high to high heat, then turn the heat down to medium and brown the cake slices briefly on both sides.

Nutrition Facts : Calories 326.8, Fat 3.2, SaturatedFat 0.6, Cholesterol 0.3, Sodium 8.7, Carbohydrate 69.6, Fiber 1.7, Sugar 17.7, Protein 4.1

EASY BAKED CHINESE NEW YEAR CAKE (NIAN GAO)



Easy Baked Chinese New Year Cake (Nian Gao) image

This is an easy baked version of the Chinese New Year cake, which is traditionally steamed and pan-fried with egg. It is mildly sweet, crispy on the outside, and chewy on the inside.

Provided by cookinkhoos

Categories     Holidays and Events Recipes     Lunar New Year

Time 1h

Yield 12

Number Of Ingredients 5

3 large eggs
¾ cup brown sugar
1 (16 ounce) package glutinous rice flour
1 (13 ounce) can coconut milk
1 ¼ cups water

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two nonstick, 8-inch round pans.
  • Beat eggs and brown sugar together in a bowl. Mix in rice flour. Slowly mix in coconut milk and water until batter is smooth. Pour batter evenly into the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 45 minutes. Turn on the oven's broiler and broil until light brown, 2 to 3 minutes.

Nutrition Facts : Calories 249.5 calories, Carbohydrate 39.8 g, Cholesterol 46.5 mg, Fat 8.3 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 6.3 g, Sodium 24.8 mg, Sugar 8.9 g

NIAN GAO



Nian Gao image

A Chinese New Year cake. I adopted this recipe in 2006 because I love Nian Gao, although I have never tried making this recipe, but I will. I promise. The 'nian' in this has the same sound as 'year' in Chinese, it also can mean 'sticky' which is the overall consistency. Hence it's place in Chinese New Year celebrations.

Provided by LUVmyBELLY

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 7

16 ounces mochiko sweet rice flour
3/4 cup vegetable oil
3 eggs
2 1/2 cups skim milk
1 cup sugar
1 tablespoon baking soda
8 ounces adzuki beans (cooked or tinned)

Steps:

  • Mix everything except the adzuki beans with an electric mixer at medium speed for 2 minutes.
  • Beat for 2 more minutes at high speed.
  • Sprinkle additional Mochiko flour over a 9"x13" baking dish that has been oiled or sprayed with Pam.
  • Spread half of the batter on the bottom of the baking pan.
  • Spread the red adzuki beans (you can mix some batter into the beans if they are too thick to spread).
  • Spread the other half of the batter over the red adzuki beans.
  • Bake in oven at 350 degrees Fahrenheit for 40 to 50 minutes.

Nutrition Facts : Calories 425.9, Fat 15.6, SaturatedFat 2.4, Cholesterol 53.9, Sodium 361.8, Carbohydrate 62, Fiber 3.3, Sugar 16.8, Protein 9.6

NIAN GAO AS MADE BY ZHE RECIPE BY TASTY



Nian Gao As Made By Zhe Recipe by Tasty image

Ring in the new year with this delicious Chinese rice cake in two delectable flavors. Nian gao, traditionally made during Lunar New Year, uses glutinous rice flour to create a chewy texture. Keep it classic with original palm sugar-sweetened nian gao, or mix it up with the matcha flavor. Chill any leftover nian gao, then slice and pan-fry for a crispy, chewy treat.

Provided by Zhe

Categories     Desserts

Time 1h10m

Yield 12 servings

Number Of Ingredients 14

½ cup dark brown sugar
1 ½ cups water
2 cups glutinous rice flour
2 teaspoons vegetable oil, plus more for greasing
2 dried dates, chopped
1 teaspoon white sesame seeds
1 ⅓ cups coconut milk
½ cup granulated sugar
2 teaspoons vegetable oil
3 teaspoons matcha powder
3 tablespoons hot green tea
1 ½ cups glutinous rice flour
½ cup cooked sweetened adzuki beans
1 large egg, beaten

Steps:

  • Make the original nian gao: In a small pan over low heat, stir together the sugar and water until the sugar dissolves, 2-3 minutes. Remove the pan from the heat. Let cool to room temperature, about 10 minutes.
  • Add the rice flour to a medium bowl. Slowly pour in the sugar syrup and vegetable oil and stir until well combined.
  • Lightly grease 6 2½-3-ounce heat-proof bowls or molds with vegetable oil. Pour the nian gao batter into the bowls and garnish each with a whole date and a sprinkle of sesame seeds. (Alternatively, grease a 7 x 11-inch baking dish with vegetable oil, pour in the nian gao batter, and garnish with chopped dates and sesame seeds.)
  • Make the matcha nian gao: In a small pan over low heat, whisk together the coconut milk and sugar until the sugar dissolves, 2-3 minutes. Remove the pan from the heat and let cool to room temperature.
  • In a small bowl, whisk together the matcha powder and green tea until no lumps remain.
  • Add the flour to a large bowl. Stir in the coconut milk mixture and matcha mixture until well combined.
  • Lightly grease 6 2½-3-ounce heat-proof bowls or molds with vegetable oil. Pour the nian gao batter into the bowls and garnish each with a spoonful of adzuki beans. (Alternatively, grease a 7 x 11-inch baking dish with vegetable oil, pour in the nian gao batter, and garnish with the adzuki beans.)
  • Fill a large pot with a couple inches of water and bring to a boil over medium-high heat. Place a 2-tier steamer basket on top. Set the nian gao in the basket. Cover and steam for about 45 minutes, until a toothpick inserted in the center comes out clean.
  • Remove the nian gao from the steamer and serve warm or let cool to room temperature before serving.
  • To fry the nian gao, wrap in plastic wrap and freeze for 1-2 hours or refrigerate overnight, until firm.
  • Cut the nian gao into pieces.
  • Heat a small nonstick skillet over medium-high heat. Dip the nian gao in the beaten egg, then add to the skillet and fry until golden brown and slightly crispy on the outside and warm and chewy on the inside, 1-2 minutes per side.
  • Enjoy!

Nutrition Facts : Calories 240 calories, Carbohydrate 41 grams, Fat 6 grams, Fiber 0 grams, Protein 3 grams, Sugar 12 grams

NIAN GAO (BAKED SWEET POTATO STICKY RICE CAKES)



Nian Gao (Baked Sweet Potato Sticky Rice Cakes) image

Nian gao is a homonym for the Chinese phrase "nian nian gao sheng," which means increasing prosperity year after year. It is a dish indigenous to southern China in sweet and savory forms, and traveled with the diaspora to southeast Asia. This modern spin on classic nian gao comes from the food writer Christopher Tan, who wrote a book on Singaporean pastries titled "The Way of Kueh." He incorporates coconut milk, butter and mashed sweet potato into this nian gao for richness. The rice cake is usually steamed, but Mr. Tan bakes the batter in small molds for the contrast of a fudgy inside and crisp outside. The key to a smooth texture that stays soft after baking is resting the wet glutinous rice dough overnight.

Provided by Clarissa Wei

Time 2h

Yield 24 to 42 nian gao, depending on pan size

Number Of Ingredients 9

1 3/4 cups/240 grams glutinous rice flour, preferably Erawan brand
1 pound/450 grams orange or purple sweet potatoes
1 1/4 cups/280 grams full-fat coconut milk
3/4 cup plus 2 tablespoons/175 grams granulated sugar
1/2 teaspoon fine salt
2 1/2 tablespoons/35 grams unsalted butter, at room temperature
1/3 cup/40 grams tapioca starch
1 large egg
Canola oil, for greasing pan

Steps:

  • Combine the glutinous rice flour and ¾ cup/180 grams water in a bowl to form a dough. Cover tightly and refrigerate for at least 6 hours and up to 24 hours.
  • Heat oven to 400 degrees. Wash and scrub the sweet potatoes and pat them dry thoroughly with a clean kitchen towel. With a fork, poke holes all over the sweet potatoes. Bake on a foil-lined pan until a fork can pierce it with no resistance, 40 to 50 minutes.
  • When cool enough to handle, peel off the skin. Pass the sweet potato through a ricer or mash with a fork. Measure out 1¼ cups/320 grams of the mashed sweet potato. (Reserve any remaining for another use.)
  • Heat oven to 350 degrees.
  • Combine coconut milk, sugar and salt in a large saucepan. Set the saucepan over medium-low heat, and whisk until the sugar dissolves and the mixture is hot but not boiling, about 10 minutes. Remove from the heat and add the butter, stirring until it melts. Mix in the sweet potato mash, followed by the tapioca starch, then add the refrigerated wet glutinous rice flour gradually in chunks, whisking as you go. Add the egg and whisk until smooth.
  • Heat 1 or more kuih bahulu pans in the oven until very hot, 7 to 8 minutes. If you don't have a kuih bahulu pan, a decorative cakelet pan or mini muffin tin made out of cast iron or aluminum works (see Tip). The batter yields 24 to 42 nian gao, depending on the size of the hollows; work in batches if needed (see Tip). Remove the pan from the oven and, using a silicone or pastry brush, lightly and quickly brush its hollows with oil. Stir batter, then quickly pour it into the hollows, filling them 80 to 90 percent full.
  • Bake on the center rack until golden brown on top and a toothpick inserted into the center of one emerges moist and sticky, but with no pasty raw batter on it, 20 to 40 minutes. The exact baking time will vary depending on the size and heft of your pan.
  • Use a wooden skewer or butter knife to pry out and remove the nian gao from the pan. If the pan was properly heated and oiled, the nian gao will not stick. If needed, repeat with the remaining batter. If the pan cools off too much while you are removing a batch of nian gao, heat it for a couple of minutes in the oven before baking the next batch.
  • These nian gao are best served slightly warm while the edges are still crisp and the centres are soft and chewy. They are best the same day they are made. You can keep leftovers in a covered container in the refrigerator and steam, pan-fry or microwave them to reheat the next day, but they will not completely recover their freshly cooked texture.

Tips:

  • Choose the right glutinous rice flour: Use a fine-grained glutinous rice flour for a smooth and delicate texture.
  • Soak the glutinous rice flour properly: Soaking the flour in cold water for at least 30 minutes helps to hydrate the starch and makes it easier to work with.
  • Use the right amount of water: The amount of water you add to the glutinous rice flour will affect the texture of the nian gao. Too much water will make it too soft, while too little water will make it too hard.
  • Cook the nian gao slowly: Cooking the nian gao slowly over low heat helps to prevent it from sticking to the pot and burning.
  • Grease the pan properly: Before steaming the nian gao, grease the pan with oil or cooking spray to prevent sticking.
  • Let the nian gao cool completely before slicing: This will help to prevent it from breaking apart.

Conclusion:

Nian gao is a delicious and versatile Chinese New Year treat that can be enjoyed in many different ways. Whether you prefer it steamed, fried, or baked, there is a nian gao recipe out there for everyone. With a little planning and preparation, you can easily make your own nian gao at home and enjoy this traditional treat with your family and friends.

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