easy nian gao

Nian Gao is a traditional and delicious way to welcome the Lunar New Year! Enjoy the soft rice cake fresh or pan fry them for a caramelized coating!

Nian Gao (Chinese New Year Glutinous Rice Cake 年糕)

400 mL / 1.7 US cup water

350 g / 0.77 lb glutinous rice flour

g / 0.07 lb wheat starch

red date ((optional; soaked

Cook the dark brown sugar slabs and water on medium heat until the sugar has melted. Let it cool until warm.

Combine the glutinous rice flour and wheat starch in a bowl.

Pour the sweet syrup into the flour mixture bit by bit while stirring it through. Do this until it&#39;s all mixed into a thick but runny batter.

Lightly oil the surface of your cake tin. We used a 20cm (8&quot;) cake tin with a removable base to make to easier to take out.Pro Tip: Keep the oil layer thin so it doesn&#39;t make the steamed surface lumpy.Note: When Aunty made it, she used four 15cm (6&quot;) round foil trays so she could give them as gifts.

Use a sieve to hover over the cake tin and pour the batter through. This will help to remove clumps.

Hold the cake tin and gently tap the base against the counter to force any air bubbles to rise. Use a toothpick to pop the bubbles and smooth out the surface.

Wrap the top of the cake tin with aluminium foil. Make sure there are no gaps.

Set your steamer up and steam the batter on high heat for 1 hour or until cooked.

When ready, take the rice cake out and insert a red date in the middle. You can push the whole date in or halve it and place it on top.

Slice and serve the Nian Gao immediately as is or lightly pan fry them with egg!

https://www.youtube.com/watch?v=sNDpIvUbFdE

Nian Gao is a traditional and delicious way to welcome the Lunar New Year! Enjoy the soft rice cake fresh or pan fry them for a caramelized coating!

👇 CLICK HERE FOR THE PRINTABLE RECIPE 👇
https://www.wokandkin.com/nian-gao/

🧵 EQUIPMENT 🧵
• sieve
• cake tin or round foil trays (cake tins with removable bases will make it easier to take out)
• aluminium foil
• toothpick/fork (or any surface smoothing utensil)

🥣 INGREDIENTS 🥣
• 250 g / 0.55 lb brown sugar slab
• 400 mL / 1.7 US cup water
• 350 g / 0.77 lb glutinous rice flour
• 30 g / 0.07 lb wheat starch
• dried red date (optional; soaked in water for 10 minutes to rehydrate)

👩‍🍳 INSTRUCTIONS 👨‍🍳
1. Cook the dark brown sugar slabs and water on medium heat until the sugar has melted. Let it cool until warm.

2. Combine the glutinous rice flour and wheat starch in a bowl.

3. Pour the sweet syrup into the flour mixture bit by bit while stirring it through. Do this until it's all mixed into a thick but runny batter.

4. Lightly oil the surface of your cake tin. We used a 20cm (8") cake tin with a removable base to make to easier to take out. Pro Tip: Keep the oil layer thin so it doesn't make the steamed surface lumpy. Note: When Aunty made it, she used four 15cm (6") round foil trays so she could give them as gifts.

5. Use a sieve to hover over the cake tin and pour the batter through. This will help to remove clumps.

6. Hold the cake tin and gently tap the base against the counter to force any air bubbles to rise. Use a toothpick to pop the bubbles and smooth out the surface.

7. Wrap the top of the cake tin with aluminium foil. Make sure there are no gaps.

8. Set your steamer up and steam the batter on high heat for 1 hour or until cooked.

9. When ready, take the rice cake out and insert a red date in the middle. You can push the whole date in or halve it and place it on top.

10. Slice and serve the Nian Gao immediately as is or lightly pan fry them with egg!

🔎 FIND THE PART YOU NEED 🔍
0:00 - Intro
0:26 - Cooking the sugar water
0:35 - Types of sugar
0:52 - The flour and starch
1:10 - Combining the dry and wet ingredients
1:24 - Preparing to steam
2:02 - Steaming the Nian Gao
2:12 - Preparing the date
2:23 - Adding the date
2:27 - How to serve Nian Gao
2:35 - Pan frying the Nian Gao
2:52 - Tips for the best results
3:15 - Let's enjoy the memories!

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▸ CONTACT ME: jeannette@wokandkin.com

⭐⭐⭐⭐⭐
The Wok & Kin family shares authentic home-cooked Chinese and Vietnamese recipes so you can reconnect with the dishes you grew up loving! Read more about our story here:
https://www.wokandkin.com/about-jeannette/
⭐⭐⭐⭐⭐

🙏 SPECIAL THANKS 🙏
▸ Nian Gao (Chinese New Year Glutinous Rice Cake 年糕) recipe by Aunty
▸ Produced and Edited by Jeannette Ta
▸ Epidemic Sound Track: https://www.epidemicsound.com/track/h8UtmJhLG2/

Aunty's Homemade Nian Gao For EVERY Lunar New Year! (年糕) 👩🧧

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