Nian Gao (Chinese New Year Rice Cake)
Chinese Lunar New Year won't be complete without Nian Gao or Chinese New Year rice cake. It is made from glutinous rice flour, cornstarch, and wheat starch, giving you a soft and sticky treat. This recipe also uses brown sugar, ginger, and coconut milk for a sweet and creamy taste!
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 g of glutinous rice flour
- 100 g of cornstarch
- 100 g of wheat starch
- 400 g of water
- 200 g of brown sugar
- 3 ginger slices (to taste)
- 100 g of coconut milk
Instructions
- 1
Make the dry mixture. Mix glutinous rice flour, corn starch, and wheat starch thoroughly.
- 2
Make the wet mixture. In a non-stick pot, melt the brown sugar slabs in water with 3 slices of ginger and stir continuously. Wait for the mixture to boil and fully melt the sugar.
- 3
Afterward, let it sit for about 3 minutes and pour it into the dry mixture. Stir using a whisk until there are no clumps.
- 4
Then, add the coconut milk and continue stirring until smooth.
- 5
Remove large particles by pouring the mixture through a sieve.
- 6
Brush your chosen mold with oil and pour in the mixture.
- 7
Prepare your steamer with water, place the rice cake mold, and cover.
- 8
Steam for 40 minutes on high heat.
- 9
Carefully lift the lid. Once the rice cake is ready, let it cool and cut into 1cm thick rectangular slices.
- 10
For a crispy texture, fry the rice cake on a non-stick pan until crispy on both sides.